Slow Cooker Beef Roast

Dr. David Perlmutter
December 23, 2013

Ingredients

1 large (or 2 medium) onions, sliced
Handful of carrots
Stalk (or two) of celery
Chopped tomato
Granulated garlic
Granulated onion
Herbs de provence
Salt & pepper
1/2 – 3/4 cup of water, gluten-free beef broth, or red wine.
2 lb chuck roast
1 tablespoon of sweet rice flour or arrowroot

Instructions

Place veggies on the bottom of the slow cooker. This gives the meat a bed of flavor to rest on.

Season both sides of the frozen meat with salt, pepper, granulated garlic, granulated onion, Herbs de Provence. Use whatever herbs/seasoning you like. Place frozen meat on top of veggies.

Add liquid and set slow-cooker to low. The cooking process is about 9hrs. Strain the veggies from the liquid into a sauce pan.

In the sauce pan heat up the liquid. Make slurry with the gluten-free flour [or arrow root] and some water. Whisk the slurry into the pan. Allow to come to a boil and thicken. If it’s not thick enough, make and whisk in a bit more slurry or allow the liquid to reduce even further which will thicken it. Turn down the heat to a simmer. Season gravy to taste.

(Recipe via Al Klapperich)

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