Slow Cooker Pot Roast
Makes 8 servings
1 beef chuck roast (approximately 4 pounds)
Fine grain sea salt and freshly ground black pepper
2 tablespoons banana flour
2 tablespoons olive oil
8 medium-size carrots, peeled and cut into 2-inch pieces
3 medium-size yellow onions, halved
2 stalks celery, cut into 2-inch pieces
2 cloves garlic, minced
3 sprigs fresh thyme, plus more for garnish (optional)
3 1/2 cups gluten-free beef stock*
1/4 cup apple cider vinegar
1. Generously salt and pepper the chuck roast, then dredge the roast in the banana flour, coating all sides.
2. Heat the olive oil in a large saucepan over medium-high heat. When the olive oil starts to shimmer, place the roast in the pan and sear it for about one minute on all sides until it is nicely browned all over.
3. Meanwhile, place the carrots, onions, celery, garlic, and fresh thyme in a 5 or 6-quart slow cooker. Top with the browned roast.
4. Pour about 1 cup of the beef stock into the saucepan you browned the roast in, put the saucepan over high heat, and scrape up any browned bits that are stuck to the pan. When the bottom of the pan is deglazed, pour the liquid into the slow cooker along with the rest of the beef broth and the apple cider vinegar. Cover and cook until the beef and vegetables are very tender, 8 to 10 hours on low-heat or 4 to 5 hours on high-heat. Season with additional salt and pepper as needed, garnish with fresh thyme (optional), and serve with the vegetables and liquid. This is especially delicious served with mashed potatoes or mashed cauliflower.
*Recipe Notes: Make sure you read the ingredient label of the beef stock/broth you are buying, since some brands add ingredients to thicken the product, which contain gluten. If you don’t have any banana flour on hand, you can just skip the step of dredging your roast. The broth after cooking will be slightly thinner, but will still be delicious!