Gluten Free Pot Roast with Gravy

There is nothing like the aroma of a juicy pot roast slowly cooking in the crock pot on a cold day.  What may be even better, however, is piling this roast high on top of bread the next day for lunch.  You know you have gotten this recipe right when the roast falls apart into shredded deliciousness at the slightest touch.  Gravy is often one of the worst foods when it comes to gluten, but no pot roast is complete unless it is swimming in a sea of thickened juices known as brown gravy.

*AS ALWAYS, CHECK INDIVIDUAL PRODUCT LABELS TO ENSURE EACH INGREDIENT IS GLUTEN FREE*

1 large chuck roast, trimmed (2-3 pounds)

1 cup Swanson beef stock or broth

All purpose gluten free flour

1 large white onion, sliced into long thin strips

1 teaspoon minced garlic (or two cloves)

1 bay leaf

salt and pepper

Season roast on both sides with salt and pepper.  Coat all sides with flour.

In a large, deep skillet, brown roast lightly on both sides.

Put roast and onions into greased slow cooker.

Mix 1/4 cup flour with broth until flour os dissolved.

Pour over roast along with garlic and bay leaf.

Cook on low for 8 hours or until roast falls apart easily and gravy is to desired consistency.

Add broth and/or flour as needed while cooking to create gravy perfection.

Enjoy!