February 04 , 2016
Slow-Cooked Chuck Roast and Root Vegetables plus Yorkshire Pudding (Gluten-free)
Roast dinners make me think of both my grandmothers. Here is my recreation of those memories of cozy dinners with the family – the gluten-free version.
- 3 lbs chuck roast, grass-fed
- Metropolitan Chef, Steak & Rib rub
- 1 large yellow onion, thickly sliced.
- 4 garlic cloves
- 3 – 4 c. root vegetables, cubed – for example, baby potatoes, 2 parsnips, 2 carrots,
- 2 tbsp fat (pastured animal fat, avocado oil, coconut oil)
- salt, pepper, rosemary (fresh or dried)
- fresh parsley
Preheat oven to 275F (note: you can also use a slow cooker but mine is too hot, even on low). On the chuck roast, add the seasoning according to package directions. In a Dutch oven, add a thin layer of onion to the bottom and place the seasoned roast on top. Cover with the lid and place in the oven for 3 hours.
Chop all the root vegetables and peel the garlic cloves. After the roast has been in the oven for 30 minutes, add the root vegetables, garlic and rosemary to the Dutch oven and arrange around the roast. Return the roast and vegetables to the oven to cook. If the vegetables do not fit in the same pot as the roast, use a 9″ x 12″ shallow dish. Place the vegetables in the shallow dish, drizzle with oil and season with salt, pepper and rosemary, stirring to ensure they are well coated. Cover the dish with tin foil and put in the oven.
If you want to make gluten-free Yorkshire pudding, click here for the recipe.
After 3 hours, the roast and vegetables will be done. Set the roast aside on a plate and cover with tin foil. Reserve the liquid from the Dutch oven to make gravy, if desired.
Bake the Yorkshire puddings, if you are serving them.
Slice or shred the roast and serve with your roasted vegetable sides, garnishing with fresh parsley.