Cross Rib Pot Roast

serves 8 

4 lb beef cross rib pot roast or blade pot roast

1/3 cup brown rice flour

4 tablespoons gf beef bullion granules

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 tbsp olive oil

1 medium onion, rough chopped

1 large carrots, rough chopped

1 rib celery, rough chopped

1clove garlic, minced

1 can (28 ounces) diced tomatoes

1/2 tsp dried thyme

1/4 teaspoon whole dry fennel seeds

1 bay leaf

1 cup beef stock

4 large onions cut in 1/8’s

6 carrots, halved crosswise then quartered lengthwise

6 potatoes, cut in large chunks the size of the onions

Preparation:

Mix flour, beef granules, salt and pepper together, reserve 4 tablespoons.

Dredge meat in flour mixture. In Dutch oven, heat oil over medium-high heat; brown meat on all sides, turning with tongs or 2 wooden spoons. Remove meat and set aside.

Add rough chopped onions, carrots, celery and garlic, sauté until onions are translucent, stir in reserved flour mixture; add tomatoes, fennel, thyme and bay leaf; pour in stock and return meat to pan; cover and cook over low heat or in 325°F oven for 1 hour.

Add the remaining vegetables; cover and cook for 45 minutes or until vegetables are tender. Remove roast and the vegetables put in last, arrange vegetables and meat on a serving platter; cover and keep warm.

To make gravy, discard bay leaf from cooking liquid. Tip pan and skim off all fat.

Pour cooking liquid into blender, food processor or food mill; puree until smooth adjust salt and pepper to taste. Place roast on serving platter; surround with vegetables. Serve gravy on the side.

Tip:

Don’t use a fork or pierce the roast while cooking because this will release the juices causing a dryer roast. Instead, use tongs or 2 wooden spoons to turn or lift.