Pot Roast with Vegetables (Gluten-Free)

This meal is an old classic! Slow cooking this roast makes it extra tender and flavorful.


Some may not think twice about a meat dish having gluten in it, but this is guaranteed gluten-free by carefully choosing your flours. Perfect meal to feed a lot or have amazing leftovers!

Usually this dish is thickened with genetically altered corn starch or bleached white flour. Even if you are not gluten-intolerant, it is a good idea to ditch the same-ole same-ole to make this delectable gravy to avoid GMO foods.

This dish is great when fresh outta the oven. It is even better the next day as is or as a beef stew!

Whenever I make this meal, I think of my Grandma. She would always make this simple meal so special. When I visit her, I get her to make it for me. Luckily, she has no problem using the gluten-free flours I bring her.

Pot Roast with Vegetables

2lb Round Roast (I use beef, can be pork or venison)
4-6 large russet potatoes, cubed
4-5 celery ribs, chopped
4-5 carrots, chopped
1 small onion, chopped
1 clove garlic, smashed and diced
4 Tbsp coconut aminos (can use soy sauce or liquid aminos)
2 Tbsp black pepper
3 cups water or beef broth
real salt, to taste
2 tbsp tapioca flour, to thicken gravy
1/4 cup white rice or tapioca flour to coat meat
Oil to brown meat (ghee or beef lard works best)


1) Preheat oven to 300°.

2) Rub the meat with a gluten-free flour. Should not be heavily coated, just a dusting.


3) Heat frying pan with oil and brown all sides of the meat.

4) While meat is browning, add all the vegetables to a large dutch oven.


5) Place the roast in the center of the vegetables in the dutch oven, add the water or broth. The liquid should cover vegetables. Cover with lid and put in oven for 2-3 hours or until meat is so tender it falls apart. Check it every 45 minutes to see if you need more liquid.


6) In a small bowl, mix the tapioca starch with a tiny bit of water to make a thickening slurry. Slowly pour it into the broth and stir at the same time so it doesn’t clump. Put back in oven. This will thicken the gravy once it starts to lightly boil again. If not thick enough after 5 minutes, you can add more.

Traditionally, English roast is served with Yorkshire Pudding.

I like to make them as small little rolls. Click to see recipe for Gluten-Free Yorkshire Pudding.

Happy Eatin’!

PS – I have a giveaway going on for Living NOW Foods Allergen-Free Line, including tapioca flour! Ends 01/09.

2 thoughts on “Pot Roast with Vegetables (Gluten-Free)

  1. Pingback: Make gluten free flours with a coffee grinder | Knowledge Strategies & Bioscience

  2. Pingback: Coconut Secret Nectar & Aminos Review | Garden of Good Eatin'

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