This savory gluten free beef pot roast is so simple and tender it melts in your mouth. Toss it in the slow cooker and enjoy when it’s ready!
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I love Crockpot meals because they are so easy to throw together during nap time or before and have ready by the time you need to eat. I am working on creating more slow cooker recipes, but this is one of my main meals because it is so easy and it tastes amazing. Plus, my man is the steak-and-potatoes kinda man so this is one of our go-to meals. Below you will find a silly quote from my husband regarding his thoughts on this dish. Note: as a reference, he LOVES Outback Steakhouse.
Try this slow cooker recipe then come back and let me know what you thought!
It’s like if Outback Steakhouse decided to make pot roast but ten times better.
Better than Daddy’s
~My little sister in regards to the meat
World’s Best Gluten Free Beef Pot Roast Recipe
- 1 tablespoon vegetable oil
- 1 1/2 lbs beef round bottom roast
- 2 cups water
- 2 tablespoons and 1 teaspoon gluten free soy sauce
- 1 packet gluten free onion soup mix (alternatively you can use 2 tablespoons onion powder, 1 gluten free beef bouillon packet, 2 teaspoons dried onions, 1/2 teaspoon celery seed, and 1/4 cup fresh chopped parsley)
- 1 teaspoon gluten free Worcestershire sauce
- freshly cracked black pepper
- 3-4 cloves garlic, minced
- 1 small white onion, cut in small strings
- 1 teaspoon gluten free flour
- 1/4 teaspoon erythritol (or plain sugar)
- 3 carrots, cut into thirds then halved
- 2 potatoes, cut into large cubes
1. Add the vegetable oil to a pan then brown the meat 3-4 minutes on each side to hold in the juices.
2. Once the meat is finished browning, add it to the crock pot. Save the juices.
3. Using the meat juices and the already warm pan, brown the fresh onions for 1-2 minutes. Add the garlic, flour, 1 teaspoon of soy sauce, and the erythritol and cook for 1-2 minutes. Add this to the slow cooker.
4. Add water, the rest of the soy sauce, soup mix (or onion power, dried onions, parsley, celery seed, and beef bouillon), Worcestershire sauce, and pepper to the slow cooker and stir.
5. Cover and cook this on low for about 8-12 hours or overnight for ultimate tenderness.
6. Once the meat has cooked, use forks or tongs to shred it apart.
7. Add in the carrots and potatoes and continue cooking for another 3 or so hours on low (1 1/2-2 hours on high—cooking time may vary, so keep an eye on it) or until the vegetables are tender to your liking.
Check the notes below for some additional tips!
Bonus Tip: For extra juicy meat, break it apart before cooking with the vegetables rather than after. For crunchy vegetables, cook for a little less time and place in a pan and broil for a few minutes. Like gravy with your meat and veggies? Remove some of the juices after cooking and thicken with cornstarch and water in a pan.
-What’s your favorite meal to make in a Crockpot?
I love my Crock-Pot Programmable Cook and Carry slow cooker!