Pot Roast

By Teresa on 12 June 2007 | Viewed 4827 times

Ingredients

1/2C Rice Flour
1/8t Pepper
1/8t Salt
1.5-2kg Beef Chuck Pot Roast or Pork Loin Roast
2T Oil
2t Gluten Free Beef Stock or 2 Cubes
1 Large Bay Leaf
1 1/2t Basil
3/4t Oregano
4-5 Med Potatoes, cut into small pieces
3-4 Large Carrots, cut into small slices
1 Large Onion, diced
3-4 Celery Stalks, cut into small slices
Up to 1/4C Potato Starch Flour

Method

Place rice flour, salt and pepper into a plastic bag. Shake to mix, add the roast and shake to coat. In a Dutch oven, brown the roast in hot oil on all sides (Reserve the remaining flour mixture for the gravy). Add stock cubes, bay leaf, basil and oregano and 1 1/2 cups of water. Bring to the boil. Cover, reduce heat and simmer for 1 1/4 hours. Add potatoes, carrots, onion, and celery. Return to the boil. Cover, reduce heat, and simmer for an additional 25030 minutes or until the vegetables and meat are tender. Remove the meat and veg from the pan, discard the bay leaf. For the gravy, skim the fat form the pan juices and discard. Measure 1 1/2 cups of the juice (save the rest for a soup stock), and heat to a gently boil in a pan. Pour the leftover flour mixture into a measuring cup, adding enough potato starch flour to make 1/4 cup total. Combine the flour with 1/2 cup of cold water. Mix well until no lumps are seen. Add to the pan, stirring constantly. Cook and stir until thickened and bubbly. Cook for 1 minute longer. Serve on mashed potatoes with the meat and some steamed green veg.

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