GLUTEN FREE POT ROAST
BY ASHLEY LYERLY
Boneless beef roast
3 lbs Yukon Gold Potatoes-quartered
1 bag baby carrots
3-4 Shallots-roughly chopped
1 t chopped Garlic
1 3/4 Progresso Gluten Free Beef Broth
3/4 c red wine or red cooking wine
3/4 cup All Purpose Gluten Free Flour
1 3/4 Progresso Gluten Free Beef Broth
3/4 c red wine or red cooking wine
3/4 cup All Purpose Gluten Free Flour
1 T salt
1 1/2 t pepper
2 T Olive Oil
Pat dry roast with paper towel, cover entire roast with salt and pepper, dredge entire roast in GF all purpose flour. Heat 2 T olive oil in roasting pan and sear roast 4-5 minutes on each side and sear ends.
.Add liquid, garlic and shallots to remaining flour and blend until smooth. Arrange beef and veggies in a roasting pan. Pour liquid over roast. Bake at 325 for 2-3 hours, until tender.
Served with Gluten Free Woodchuck Cider! Perfect for the KU vs. MU Game! Rock Chalk Jayhawk!
Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc
Opinions expressed are my own and do not necessarily
reflect those of U.S. Foodservice, Inc
No comments:
Post a Comment