How to Make Gluten-Free Beef Pot Roast a la Mushrooms
The directions for this gluten-free roast recipe tell you to cut the meat into cubes. If you prefer to leave the roast whole, add a half hour to the roasting time. Let the whole roast cool, and then cut it into thin slices. (This makes the best cold sandwich!)
The beef is excellent served over gluten-free noodles.
You can also prepare this meat in a slow cooker — just reduce the water to 1/4 cup.
Preparation time: 10 minutes
Cooking time: 3 hours
Yield: 4 servings
2 pounds lean chuck steak, cut into 1-inch cubes
1/8 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon pepper
3 tablespoons chopped parsley
2 green onions, sliced
2 tablespoons soy sauce
1 cup water
14.5-ounce can beef broth
2 tablespoons Italian salad dressing
1 clove garlic, minced
2 tablespoons butter
16 ounces fresh mushroom slices
1 tablespoon minced parsley
Preheat the oven to 350 degrees.
Place the steak cubes in a 9-x-9-inch baking pan. Add 1/8 teaspoon of salt, 1/4 teaspoon of pepper, the chopped parsley, onions, soy sauce, water, beef broth, Italian salad dressing, and garlic. Cover the pan securely with heavy-duty foil.
Roast the steak at 350 degrees for 3 hours.
Melt the butter in a large skillet. Add the mushrooms, 1/8 teaspoon of salt, 1/8 teaspoon of pepper, and the minced parsley and sauté on high heat, stirring often, until the mushrooms are browned and glazed.
To serve, spoon the beef onto a plate, and then spoon the mushrooms on top.
Per serving: Calories: 421; Total fat: 23g; Saturated fat: 10g; Cholesterol: 163mg; Sodium: 1,382mg; Carbohydrates: 4g; Fiber: 1g; Sugar: 2g; Protein: 47g.