Entrees recipes

Gluten Free Roast with Gravy

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  • 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


  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!


  • 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

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