Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams

    Easy Slow-Cook Pot Roast (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Celiac.com 04/02/2015 - A good pot roast is a thing of beauty that will delight most any eater, and provide a generous amount of leftovers for days to come.

    This recipe delivers a slow-cook pot roast that is as effortless to make as it is tender and delicious to eat.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Photo: CC--JeffreyWIngredients:

    Directions:
    Coat pot roast with gluten-free onion soup mix.

    In a large bowl, mix cream of mushroom soup, beer and water. (If using beer, reduce water by equal amount). Add mix to slow cooker.

    Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

    0

    User Feedback

    Recommended Comments



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Diane Wilson.
    Approximately 10 oz. Ground beef
    1 (14-½ oz.) can Del Monte Diced Tomatoes with Green Pepper and Onion
    1/8 teaspoon cayenne pepper
    1 (14-½ oz.) can Del Monte Sliced New Potatoes, drained
    Cheese topping
    Brown meat and then drain. Add tomatoes and cayenne pepper to skillet. Cook 5 to 8 minutes or until slightly thickened, stirring often. Stir in potatoes, heat through. Top with cheese. This dish is spicy and flavorful.

    Destiny Stone
    I love Brussels sprouts! I may be the minority....but if you love Brussels sprouts as much as I do, then you will likely love this recipe too. This is a very easy recipe and it can be eaten as a meal or served as a side dish, served warm or cold.
    Serving Size:  4  (as a side) or 2 (as an entree)
    Ingredients:

    1 lb. Brussels sprouts, halved or quartered, depending on size 1 cup chopped kale (optional) ½ - ¾ Cup Pine nuts (raw or lightly roasted) 2 gloves garlic, crushed 1 tbs. olive oil or grapeseed oil
    salt and pepper, to taste dash of nutmeg (optional) To make:
    Saute all but pine nuts over medium heat until bright color dev...

    Jefferson Adams
    This hearty salad is wonderful in the summer when tomatoes peak, but the cherry or grape varieties hold up pretty well year-round. Substituting some of the olive oil with flax oil is a sneaky way to enjoy the healthful benefits of flax. The dish comes together with ease and is a great to give leftover rice a little sophistication. A nice twist can be had by contrasting the sweet tomatoes with another ½ cup of sun dried tomatoes. This particular recipe serves 4-6 but is easily adaptable.
    Ingredients:
    4 cups brown rice, cooked
    4 cups fresh spinach, chopped
    1½ cups cherry tomatoes, chopped
    2 tablespoons scallions, minced
    1 tablespoon fresh m...

    Jefferson Adams
    I recently began using crushed Rice Chex as a gluten-free coating for frying foods. Happy with the results, so far, I've began to tackle all of my old favorites, including catfish.
    Now, in my decidedly un-Southern opinion, catfish is best when first soaked in brine, then marinated in buttermilk. Some folks like an egg wash, some don't. 
    However, when I want catfish, but don't have time to soak and marinate and cook my favored recipe, then I turn to what I call a quick, or a 'dry' recipe. So called, because there's no dunking the catfish in any egg or buttermilk. Just add seasoning and cornmeal coating and cook. This simple method makes preparation ...