Gluten Free Roast with Gravy

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Ingredients:

• 4-5 lbs ribeye roast
• 3 celery stalks, cut into large chunks
• half bag of washed baby carrots
• 1/2 of a yellow onion, cut into large chunks
• 1 pound bag small red potatoes
• 2 cups water
• 1 tbsp minced garlic
• 2 tbsp grass-fed salted butter
• 3 tbsp + 2tbsp gluten free flour (Kentucky Colonel Gluten Free Seasoned Flour is my fave!)
• 1.5 tsp sea salt
• 1/2 tsp coarse ground black pepper
• spray avocado oil

Directions:

1. Spray griddle or large skillet with oil and brown roast on all sides
2. In crockpot, add potatoes, carrots, onion, celery
3. Place browned roast on top
4. Cover with 2 cups water
5. Add garlic, salt, and pepper
6. Cook on high for 6.5 hours
7. Make a roux by adding butter to saucepan and melting, then stir in 3 tbsp gluten free flour until combined
8. Put roux plus 2 tbsp gluten free flour in crockpot and stir
9. Cook on low an additional 3o minutes
10. Serve and enjoy!

Notes:

• If you don’t want to thicken the gravy, you can omit the roux and flour and enjoy it with the broth as is
• Add more slat and pepper to taste as needed
• Use 2 cups beef broth in place of water if you’d like a beefier flavor to the vegetables