Gluten Free Pot Roast Slow Cooker

Ingredients:

• 2 1/2 lb. chuck roast
• 5 potatoes peeled and cubed
• 2 carrots, peeled, sliced diagonally to 1/2-inch
• 2 teaspoons extra virgin olive oil
• 1 cup gluten free beef or chicken broth (Better Than Bullion)
• 1 cup yellow onion, chopped
• 3 garlic cloves, minced or grated
• 1 Tablespoon Italian seasoning
• Fine sea salt and freshly ground pepper, to taste

Instructions:

1. Preheat a heavy skillet, preferably cast iron, to medium-high heat; brown the roast on all sides.
2. Add the browned roast to the slow cooker; add the potatoes, carrots, onion, garlic, and seasonings; pour the broth over the top.
3. Set the temperature to low and cook for 8 hours, undisturbed, meaning no lifting the lid, ever. (You don't have to worry about basting, as the slow cooker will do that for you with the steam it creates.)
4. Once done, transfer the roast to a cutting board and slice thinly.
To Make the Gravy
5. Either strain the broth, or puree it once added, into a sauce pan and bring to a boil. There will be about 2 cups of broth.
6. In a separate container mix 2 tablespoons of Namaste Perfect Flour Blend, or your favorite gluten free all-purpose flour, with at least double the amount of water. Smooth out all lumps. Once the broth reaches a boil, whisk in the flour mixture a little bit at a time until it reaches your desired thickness. Add more if necessary.

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