GF French Roast

Today I decided the perfect thing for dinner would be my favorite roast: a French Roast! I have no idea what exactly makes it "French" but oh well! This is a really simple recipe that I love to use, basically you just throw all of the ingredients into a crock-pot for a good 6-8hours! How much easier could it get? 

The best thing about this recipe is that it's naturally gluten free! This is one of the few recipes that I barely had to tweak! I'm little ashamed to admit how ridiculously happy it made!! So here it is!!

GF French Roast

3-4 pound boneless chuck roast or even a rump roast

Onion Powder

Garlic Powder
black pepper

salt
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2 large onions, peeled and thickly sliced (I prefer Vidalia) 

1/2 cup of baby carrots

4-5 baby red potatoes, quartered

1/2 cup of baby bella mushrooms, sliced
1 cup beef broth**
1/4 cup balsamic vinegar
1/4 cup tomato sauce

1/4 cup Worcestershire sauce

**If you're intolerant to gluten you need to be careful of buying certain broths! Some brands sneak it in there and you get glutenized!! Lately I like Pacific Natural Foods Beef Broth. I especially love that it has a nice big "Gluten Free" label right on the box!

Rub meat well with salt, onion powder, garlic powder and black pepper. Heat heavy pan with small amount of olive oil and sear the meat on both sides. This will take a few minutes; try to not rush the searing.

While roast browns go ahead and see to your vegetables! Peel your onions and cut into thick slices. Quarter your potatoes and slice your mushrooms! You can go ahead and start putting stuff into the crock-pot! I like to put the potatoes down first, then the carrots, then the onions, and then your mushrooms!

I like to mix all my liquids together before I put them into the crock-pot. So in  bowl stir together 1 cup beef broth, 1/4 cup balsamic vinegar, 1/4 cup tomato sauce, and 1/4 cup Worcestershire sauce. 

When the meat is brown on all sides, remove the meat and then deglaze pan with 1/4 cup water. Add the pan drippings to sauce mixture.

Put meat on top of the vegetables and pour beef broth mixture over. Cook on low for 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time.

This is delicious over rice, or even just by itself with a big hunk of GF bread (like I did above! Gluten Free Pantry Mix French Bread works great!) Plus the leftovers make yummy sandwiches!! .... on gluten free bread of course!