Since I told you about my experience Reynolds Slow Cooker Liners, I thought I would share the two example recipes I made while testing the liners.
After all, who doesn’t need another delicious, gluten-free slow cooker recipe?!
Of course, you don’t really need a recipe, per se, to make a great slow cooker meal. Use my simple approach to Slow Cooker Beef Roast with Baked Potatoes and Gluten-Free Beer Gravy as a guide and use your favorite roast, substitute another veggie for the potatoes (turnips, beets, whole carrots, onions, etc.) and make any type gravy you like. (The same goes for the other slow cooker recipe I made testing the slow cooker liners. Be sure to have a look at Slow Cooker Curry Chicken with Onions and Golden Beets.)
I made gluten-free beer gravy because I used gluten-free beer as the liquid in my slow cooker. You could use water, leftover homemade stock, a nice red wine, or any liquid you like.
And you don’t have to use the slow cooker liners – the recipe will work the same either way.
Slow Cooker Beef Roast with Baked Potatoes and Gluten-Free Beer Gravy
- 2 to 3 pound lean beef roast
- 3-4 small to medium sized whole potatoes, scrubbed, skin on (You can use as many or as few potatoes as you like, depending on how many you’re serving.)
- 1 cup gluten-free beer (or equal amount of other liquid of choice; feel free to sip the rest of the beer, or refrigerate and save it to add to the gravy later, if you like.)
- 1 to 2 teaspoons of seasonings of choice (I use a combination of garlic powder, smoked black pepper corns and cumin. Use what you like.)
- 2 to 4 Tablespoons gluten-free flour blend or starch, depending upon how much gravy you make
- [u]For the Roast and Potatoes[/u]:
- If you’re using a slow cooker liner, place that in the slow cooker according to manufacturers’ directions.
- Place the roast in, then top with potatoes (and other veggies you’re adding), then sprinkle seasonings over the top.
- Add the gluten-free beer (or other liquid), then place the lid on the slow cooker and cook 4-5 hours on high (or about 7 hours on low), depending upon the size of roast you’re using.
- I recommend [url href=”http://www.foodsafety.gov/blog/meat_temperatures.html” target=”_blank”]testing the internal temperature[/url] of your roast with a meat thermometer.
- When your roast is done, carefully remove potatoes, then roast to a serving dish. Tent with foil, then make the gravy.
- [u]To make gravy[/u]:
- Strain liquid remaining in slow cooker (see Notes below on how to do this)
- For each 1 cup of liquid, whisk in 1 1/2 Tablespoons of gluten-free flour blend or starch. (If you find you need more liquid for gravy, you can add the remaining beer or additional broth or water, if you like.)
- Heat liquid over medium high until the mixture begins to boil; whisk and when mixture begins to thicken, remove from heat.
- If you like, you can stir in a Tablespoon of butter or dairy-free butter substitute and add a pinch of salt at this point.
- Serve gravy with the sliced beef and potatoes.
- If you’re not using a slow cooker liner, simply ladle the liquid into a mesh sieve placed over a saucepan when preparing gravy.
- If you’re using a slow cooker liner, I recommend moving to the sink area in your kitchen and placing a fine mesh sieve over the saucepan, then lifting the liner bag, with liquid inside, over the strainer and using kitchen shears to snip the bottom corner of the bag to release the liquid inside. I also recommend that you allow the liquid in the slow cooker liner bag to cool before doing this to avoid a burn.
- You can read more about the Reynolds Slow Cooker Liners here.
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