Gluten Free Pot Roast!

The weather has ACTUALLY stayed cold for about a week now! Way to go Alabama! I have been wanting to cook a roast for a few weeks now but there is just something about lighting a fire, or flipping a switch depending on your fire place, and sitting down with a delicious roast and digging in. So we waited until it was finally cold enough to build a fire. 

The great thing about this recipe is your can add or remove any veggies of your choice. I just add in what my husband and I like and even change it up sometimes. Love a healthy slow cooker recipe where you can set it and forget it for those long working days!

Slow Cooker Pot Roast

gluten free, dairy free

Ingredients: 

1, 2-3 pound chuck roast, excess fat trimmed

2 T olive oil

2 large carrots

4 celery stalks 

1 pound new potatoes

1 1/2 cup pear onions

1 cup apple juice

1 T worcestershire 

 t Italian seasoning

1/2 t herbs de provence

1/2 t salt
2 bay leaves

Heat your olive oil over medium heat in a skillet. Sprinkle your roast with salt and pepper

Brown your meat on all sides.

Transfer the meat to your slow cooker, including the leftover olive oil.

Slice your carrots and celery into 1/4 inch pieces.

Slice your potatoes in half.

If using fresh pearl onions, trim both ends and remove outer flaky layer.

helpful hint: if you do not have a garlic/pearl onion peeler, INVEST! It is $9 here at Williams Sonoma and it is SUCH a time saver! Place the onion inside the device and press down slightly on the outside. Using the palm of your hand, roll back and forth for a few seconds and the outer layer comes right off!

Okay enough of my lithe gadget ran. Back to the pot roast. Add all your veggies into the slow cooker.

Add in your apple juice, Worchestshire, Italian seasoning, herbs de provence, salt, and top with bay leaves.

Cover and cook on low for 6-8 hours or high for 4-6, depending on how large your roast is. With about 15 minute to go, I like to make some rice to serve the roast over per my husbands request! Remove your bay leaves before serving.

Now take a spoon or fork, whichever you prefer, and dig in!!

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