Gluten Free Slow Cooker Roast
My boyfriend, Alan, had been making his crock pot roast since before we met. When he me me, we started reviewing the ingredients to make sure it was a gluten free roast. Turns out, we only had to trade out one ingredient — the beef broth.
Now we make our roasts with Pacific Naturals Low Sodium Beef Broth.
Before I met Alan I had never cooked much beyond boxed mac and cheese and the occasional grilled veggies. I had never cooked meat and couldn’t even be in the same room with it raw without feeling like puking. Having a boyfriend with basic cooking skills was awesome. I no longer felt lost in the kitchen. I was able to start feeling confident in trying new dishes and eventually I came around to cooking meat all by myself.
I never would have been able to start this blog if he had not inspired me to cook that first meal. Now you can’t get me out of the kitchen and he never has a chance to cook. Cooking is also what allowed me to heal from celiac. Before I met Alan I had only been diagnosed for 6 months. I was eating gluten free boxed food and getting cross contaminated almost daily from shared condiments ect. Now cooking in my gluten free kitchen is a joy and I actually enjoy prepping a roast. I am not squeamish about the raw meat at all now thanks to Alan.
- 2 Medium Onions
- 8 Cloves Kirkland Minced Garlic
- 2 Tbsp. Dried Crushed Rosemary
- 1 Tbsp. Pepper
- 1 Tsp. Celery Salt
- 2 Tsp. Salt
- 2 Tbsp. Garlic Powder
- 2 Tbsp. Onion Powder
- 6 Tbsp. Butter, Softened
- 4 Tbsp. Honey
- 8 Ounces Sliced Baby Bellas
- 2 Cups Baby Carrots
- 4 Stalks Celery, Cut
- 2 Tbsp.Lea & Perrins Worcestershire Sauce
- 1.5 Cups Beef Broth
- 1 Cup Red Cooking Wine
- 5 Small Red Potatoes, Chunked
- Combine Onions, Garlic, Rosemary, Pepper, Celery Salt, Salt, Garlic Powder, Onion Powder, Butter, and Honey in blender.
- Blend into a paste.
- Cut potatoes and celery into bite sized pieces.
- Put roast into crock pot and cover with paste, veggies, and remaining ingredients.
- Cook in crock pot on high for 6 hours or until roast reaches an internal temperature of 145 degrees.