There are 2 secrets you need to know to make a perfect roast:
1) Please please please do not buy an Eye Of Round roast! Buy a chuck roast that is nicely marbled. See all the pretty marbling? (Just look at the marbling and not the words… it’s not your eyes, my picture is super fuzzy!)
2) Caramelize your veggies and sear your meat before you put it in the crock pot. Caramelizing the veggies brings out the sweetness in them and searing the meat locks in the juices and gives it some texture. I know you probably don’t want to cook your food before you put it in the crock pot but trust me, it makes a difference.
Also, I chose to make my mom’s baked potatoes (recipe below) just because I like them better than crock pot potatoes, but you’re certainly welcome to cook yours in the crock pot. Just chop ’em up and throw ’em in, no need to cook those first.
Here’s the cast of characters:
Here’s my picts I took while baking 🙂
You’ll want to liberally salt and pepper the roast, then coat in flour.
Caramelize the onions and carrots
… Brown the meat
this post is part of Allergy Free Wednesdays
*Here’s the link to my dairy free parmesan cheese!
Here’s the fun printable:
- 4 - 5 Lbs. Chuck Roast
- 2 Medium to Large Onions
- 2 - 3 Cups Gluten Free Beef Broth
- 1 - 2 Lbs. Chopped Carrots, peeling is optional (we like lots of carrots!)
- Olive Oil (or oil of choice)
- 2 Tbsp. Dried Parsley
- 2 Tsp. Garlic Powder
- 2 Tbsp. Arrowroot Flour (most any GF flour will work)
- To Thicken Gravy: 1 Tbsp. cold water + 1 Tbsp. arrowroot or cornstarch
- Russet Potatoes (however many you want)
- Salt (approximately ½ - 1 tsp. per potato)
- Garlic Salt (approximately ½ - 1 tsp. per potato)
- Oil Of Choice (I used olive oil)
- Parmesan Cheese, optional (approximately 2 - 3 tsp. per potato) *See link above
- Foil, optional
- Roughly chop the onions and set aside. Then, chop your carrots into bite-sized pieces and set them aside too.
- Liberally salt and pepper your roast. Then coat the roast with the arrowroot flour (I just used my hands).
- Heat about 2 Tbsp. olive oil in a very large pot or dutch oven over medium-high heat.
- Add the onions and cook until they become tender. Pour onions into greased or lined crock pot.
- Add more olive oil if needed, then add the carrots and cook until they start to brown. No need to cook them through, they'll finish cooking in the crock pot. Pour those in the crock pot as well.
- Again, add more olive oil if needed and place the meat in the pot and cook about 1 minute per side or until nicely browned.
- Place meat in crock pot and stir in the beef broth, parsley, and garlic powder. You can even throw in some red wine if you feel daring 🙂
- Cook on low 8-10 hours or high 4-6 hours. Remember that a dry roast is the result of under cooking not over cooking!
- To thicken the liquid in the crock pot to make a nice gravy: mix together 1 Tbsp cold water with 1 Tbsp. arrowroot or cornstarch. Remove the roast and stir in the arrowroot mixture into the liquid until thickened. Pour over roast and carrots.
- Preheat oven to 350 degrees.
- Wash the potatoes with cold water and dry with a clean kitchen towel or paper towel. Pierce each potato 4 times about 1 inch apart on each side with a sharp knife to keep it from exploding!
- Lightly coat potatoes with oil of choice, I used olive oil but my mom usually uses Pam.
- Then season with salt, garlic salt, and Parmesan cheese. I never measure, I just sprinkle the seasonings on until the potatoes are lightly coated.
- For a crispy skin, bake potatoes directly on baking sheet with no foil (as pictured below) but for more of a steamed effect with a soft skin, wrap each potato in foil (we usually use foil).
- Bake 1 hour, depending on size of potato. They are done when a knife is easily inserted into center.