Garlic Stuffed Pot Roast

This is my favourite way to make a pot roast!

1 tbsp. oil (I use olive oil)
1/2 onion, chopped
1 cup red wine (I use red cooking wine)
1 cup gluten free beef broth (I use Imagine)
4 lb. roast


Preheat oven to 325 degrees.

Slice 3 or 4 cloves of garlic in half. Make slits and stuff garlic slices evenly around the roast. Salt roast. Dice onion and the remainder of the garlic. Heat oil in a skillet, then add onion and garlic and sautee on the stove burner. Add roast and brown on all sides to seal in juices.

Place in roasting pan and pour broth and wine over the top of the roast. Cover and cook for about 2-1/2 to 3 hours depending on the size of your roast. You can google how long to cook pot roast per pound of beef. After the roast is cooked, place it on a cutting board or platter. Cover with tinfoil and allow it to rest while you make the gravy.

Garlic and Onion Gravy:

Everyone has their own way of making gravy. My method was taught to me by my grandmother who made exceptional gravy.

In a small tupperware container add 3 tbs. of Presidents Choice gluten free all-purpose flour and 1/4 of a cup of warm water. Shake container until smooth (looks like milk). Place roasting pan on the stovetop over medium heat. When liquids come to a boil, remove from heat and add in a small amount of flour and water mixture (do not use it all). Stir in until the liquid is smooth and there are no clumps. Put the pan back on the burner and stir constantly until the mixture comes to a boil. The mixture will have started to thicken. If it is the desired consistency you want, then remove the pan, turn off the burner and your gravy is complete. If it is not thick enough, once again add some of the flour and water mixture, return to the burner and stir constantly until it comes to a boil. Repeat this step until you have the desired thickness you want. The gravy is supposed to have pieces of onion and garlic in it. If you want a smoother gravy, strain it before thickening.

You can also use corn starch, but I find it makes the gravy gelatinous.
I hope you enjoy this recipe as much as my family does. Thank you, mom, for the recipe!

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