Flavorful, gravy soaked, Beef Pot Roast!
Just like Celiac pot roast can come in different forms. Different types of vegetables, with gravy that is thick, gravy that is thin, basic, complicated sauces etc. No two roasts are the same. The fundamentals are usually similar, like the meat, potatoes, carrots and onions, but the rest can be quite different yet yield good results. No two Celiac or gluten intolerance patients present exactly the same way.
I realize that many people reading this blog may or may not know they have gluten sensitivity or Celiac Disease. In fact, this week alone I talked to 3 people at my children’s schools or friends of mine that recently had a family member diagnosed with Celiac that had no obvious symptoms. Amazing that was 3 people in one week in my circle of people I know.
One such person has a sister that was diagnosed based on the fact she had Osteopenia, which is thinning of the bones that can lead to Osteoporosis. That was the only thing that triggered her physician to run tests. Luckily her blood tests did show that she had Celiac and she is able to start on her journey to being gluten free. Remember that blood tests are not always accurate and even with a negative blood antibody work-up you could still have Celiac or gluten intolerance. I did. Being young with Osteopenia is a RED FLAG to look for Celiac or malabsorption issues. Kudos to her doctor for thinking of this!
What about other anomalies? I know people who found out they had Celiac or even gluten issues from having a thyroid condition, whether it was thyroiditis, goiters, hyperthyroidism, hypothyroidism or thyroid cancer. I know people diagnosed based on being failure to thrive. My middle son was diagnosed based on constipation issues as a child. There is not one single thing that is the only reason to think there are gluten issues. Another was diagnosed from being anemic and when given iron her levels were still not normalizing. Patients have been looked at for Celiac or gluten intolerance for things you would not normally think of and that is why I am giving a pat on the back to some doctors for thinking outside the box. Not all Celiac patients are underweight, skinny, and have IBS or diarrhea. They can come in every shape, size, form, and with all sorts of symptoms.
What is amazing is that although the diet seems daunting at first, but what doesn’t in life when you first try it, it can change and alter the way you feel every single day. I promise it does get easier!
On to the pot roast. I know you can make a super simple pot roast with meat, veggies and salt and pepper. I like those roasts too; however, I love a roast with a lot of flavor and with a gravy that can soak into my potatoes. So although this roast is super simple to put together it has amazing rich flavors that will create a happy palate!
GRAVY SOAKED BEEF POT ROAST
3-4 lbs of beef roast (I used a chuck roast- you can use a tenderloin or whatever cut of meat you like best)
2 tsp sea salt
1 tsp garlic powder (check to make sure your brand is gluten free with no gluten anti-caking agents)
3 cloves of fresh garlic minced (please use fresh as it has a less bitter taste than the jar stuff)
1 box of gluten free beef or brown gravy
2 tbs onion powder
1 packet of gluten free french onion dip packet
2 large Onions
2 lbs of carrots peeled and cut into 1/2’s for smaller pieces
20-25 smaller potatoes (Use as many as you like, but I plan for about 5 small potatoes per person) Peeled & cut in half or larger potatoes peeled and quartered.
1/2 cup to 1 cup lower sodium beef broth (optional) You add this if you would like extra gravy.
1. Pre-heat oven to 275 or 300.
2. In a large roasting pan or a glass casserole pan place the peeled and cut potatoes on the bottom. (I peel and cut my potatoes to get the gravy to cook into the potato to give it more flavor)
3. Place the meat fat side up on top of the potatoes.
4. Add the carrots and onions down beside the roast between or on top of the potatoes.
5. Add the garlic, garlic powder, onion powder, salt, and onion dip packet and rub on top and the sides of the roast. You can flip it and rub the bottom too if you want, or just pour on top without rubbing it in.
6. Add the gravy on top. If you want even more gravy you can add 1/2 to 1 cup of lower sodium beef broth. Not necessary but easy to do.
7. Cover the roast and vegetables with foil, place the lid of the roasting pan on top or just the foil on the big pan. Slide it into the oven and cook for 6-8 hours + . Cooking it slowly keeps the flavors in and helps the meat stay moist. You can take the gravy and baste the meat near the end of you desire and over the vegetables as well.
8. You can slice or shred the beef at the end and let it soak into the gravy before serving.