Recipe: Onion Pot Roast (wheat free)

ONION POT ROAST

As written, this recipe is free of wheat, gluten, corn, soy, egg, and dairy. Be wary of canned broth, as many times the ingredients are vague and you could end up getting your allergens in it.

1 beef pot roast, about 2 or 3 lbs
1 can tomato sauce
1 large yellow onion, very thinly sliced
1 cup consomme or beef broth, homemade or canned, or leftover beef gravy, or water (see recipe section for consomme)
1 tsp sea salt
1 cup water
1/2 tsp black pepper
4 or 5 large carrots, each cut into 3 pieces
1 Tbps tapioca flour in water (optional)

Preheat oven to 350 degrees F.

Cut any large pieces of fat off the roast. In a large oven-safe pot with lid, place the roast. Put the sliced onions on top of the roast. Sprinkle with salt and pepper. In a medium bowl, combine the consomme and tomato sauce. Mix well and pour over the meat and onions. Cover the pot and cook in the oven for 2 hours.

Add the carrots. Cook covered for an additional 30 to 45 minutes or until the roast is fork-tender. Remove from oven. Lift the meat and carrots out and place on a platter.

If the gravy requires some thickening (sometimes it does, sometimes not), on medium-high heat, bring the gravy to a boil and add the tapioca flour or arrowroot powder mixed with some water. Stir and cook until thickened. Add a bit more tapioca flour or arrowroot in water if you want the gravy thicker.

Serve with mashed potatoes placed along side the meat on the platter and pass the gravy. A green vegetable such as green beans finishes out the meal.

A 2 to 3 lb roast will serve 4 adults (with appropriate size servings)