Tuesday, October 26, 2010

WEMP-Free Pot Roast with Sour Cream Gravy

I'm tweaking our Pot Roast recipe today...so we'll see how it turns out :)

WEMP-Free Pot Roast with Sour Cream Gravy

Large Pot Roast cut of Beef
3 Tbsp olive oil
1 Tbsp minced garlic
1 medium onion, diced
8 cups water
2 large wheat-free beef boullion cubes
3/4 lb baby carrots
10 small potatoes
12 oz sliced mushrooms
1 cup cold water
1/2 cup wheat-free flour mix
1 cup dairy-free sour cream
1 tsp dried dill

1. In large soup pot, heat olive oil over medium high heat. Add chopped onion and garlic and cook for about 1-2 minutes until soft. Add beef, cut into a few pieces if needed, to fit the pot. Brown beef on each side for about 3 minutes.
2. Add water and beef boullion. Bring to a boil, turn heat to medium-low, and cook for about an 60-90 minutes, until meat is tender.
3. Add carrots and cook for about 15 minutes. Add potatoes and mushrooms. Cook for about 20 minutes.
4. Remove meat and veggies from pot. In small bowl, whisk together cold water and wheat-free flour mix. Add to meat stock and whisk together. Bring to a boil and boil for about 1 minute to thicken. Remove pot from heat. Stir in dairy-free sour cream and dill. Serve gravy over meat and veggies.

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