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Braised Chuck Roast (Gluten free)


This is my recipe for the most flavorful, fork tender, chuck roast you will ever taste. I prefer a seven bone-in chuck roast if I can find one as the bone adds more flavor. Do yourself a favor and purchase a nice choice grade cut of meat with nice marbling and a little fat on it, as this is what will make it tender upon cooking. You can find Bob’s Red Mill brown rice flour at your well-stocked grocery store in the gluten-free pantry section.

Ingredients:
2 to 3 pound boneless chuck roast (or bone-in)
1 large onion (cut in quarters)
3 potatoes (cut in quarters)
3 celery stalks (cut in large chunks)
3 carrots (cut in large chunks)
6 garlic cloves, smashed
28 oz can peeled whole tomatoes, with juice
1/2 cup brown rice flour (I use Bob’s Red Mill)
3 tablespoons vegetable oil
2 tablespoons of Jane’s Krazy mixed-up salt
1 tablespoon of ground black pepper
1 tablespoon of garlic powder
1 tbspn of onion powder
1 tspn dried thyme (can use fresh)
1 tbspn Bragg’s liquid amino acids
8 oz of gluten free french onion soup (I like Wolfgang Puck’s)

Directions:

Preheat oven to 375 degrees. In a large 12-inch covered dutch oven pan with 2-inch deep sides (or stainless steel equivalent), heat the vegetable oil on medium high heat for about 4 minutes. Season the chuck roast liberally on both sides with the salt, pepper, onion powder, and garlic powder. Dredge the roast in the brown rice flour on all sides until nicely coated, shaking off excess. Once the oil is heated, add the roast to the pan (you should hear a sizzle), and brown on one side for about 3 minutes. Using large tongs, flip the roast on the other side and brown for another 3 minutes. Remove roast to a plate and set aside. To the pan, add in the cut up vegetables (potatoes, onion, celery, carrots, and garlic cloves). Saute the vegetables for about 3 minutes, letting them get a little brown. Make room in the center of the pan and add the roast back in with the vegetables. Add the can of whole tomatoes to the pan, juice and all. Mix the Bragg’s liquid amino acids to the french onion soup and pour over the roast. Sprinkle the thyme over the roast and vegetables, and cover pan with a fitted oven-proof lid. Bake covered in oven on 375 for about 3 to 3-1/2 hours, basting at intervals with pan gravy, until fork tender. Serve with your favorite side dishes. Enjoy!

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