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Showing results for tags 'roast'.
Found 7 results
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Celiac.com 03/22/2024 - A good pork roast is a tender, juicy culinary delight. This pork rib roast recipe is easy to make, and sure to please. Give it a try for your next special dinner. You won't be disappointed. Ingredients: 1 center-cut, 4-rib pork roast, about 3 pounds 2 teaspoons gluten-free Cajun seasoning 1 teaspoon dry mustard ½ teaspoon dried thyme Kosher salt 4 minced garlic cloves, divided 3 tablespoons olive oil, divided 2 tablespoons unsalted butter 2 pounds fingerling potatoes 1 large onion, cut into 6 to 8 wedges 2 large carrots, sliced, optional Freshly ground black pepper, to taste ½ cup dry white wine, or chicken broth Directions: Gather the ingredients. Position a rack in the center of the oven and heat to 350F. Carefully, without spilling any raw meat juices on the kitchen counter, wash the roast and pat dry with paper towels. In a small bowl, mix together the Cajun seasoning, dry mustard, thyme, ½ teaspoon salt, half of the minced garlic, and 1 tablespoon oil. Rub the roast all over with the mixture. In a large skillet over medium heat, sear the roast in the remaining 2 tablespoons oil until golden brown, about 3 minutes on each side. Searing it will keep the juices inside of the meat and yield a roast that is moist inside and crispy outside. Remove the roast to a plate. In the same skillet, melt the butter. Add the potatoes, the remaining minced garlic, onion wedges, and carrots, if using. Cook until the vegetables begin to brown and soften, about 5 minutes. Arrange the vegetables on the bottom of a roasting pan deep enough to hold the meat and vegetables. Sprinkle generously with salt and pepper. Place the roast on the vegetables, bone-side facing down. Pour the wine or chicken broth over the vegetables in the pan. Roast, uncovered, until potatoes are tender and the roast registers at least 145 F on a meat thermometer, about 1 hour and 20 minutes. Let the roast rest for 10 to 15 minutes before slicing. Cut between the ribs into separate chops and serve with the roasted vegetables. -
Celiac.com 10/20/2023 - If you're looking for some cheap, hearty fare, this easy slow cooker recipe delivers one of the best, easy pot roasts with minimal effort! The roast cooks on top of potatoes, carrots, and celery, resulting in incredibly tender meat and veggies, making it the ideal choice for any day of the week. Ingredients: 1 (3 pound) beef roast 6 medium potatoes 1 medium yellow onion 2 stalks celery, including leaves 1 ½ cups baby carrots 3 cubes gluten-free beef bouillon ½ cup water Directions Cut potatoes, onions, and celery into fairly large chunks; place in the bottom of a slow cooker along with baby carrots. Place roast on top of vegetables. Place 3 gluten-free bouillon cubes randomly on top of the roast and pour in ½ cup water. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145F (65C). Transfer roast to a platter. Remove vegetables using a slotted spoon and arrange them around the roast. Tips You can cook on Low for up to 8 hours, but may need to add a bit more water towards the end. -
Celiac.com 09/30/2017 - This delicious pork roast combines cranberry sauce and orange zest with mustard, ginger and apples to deliver an entree to remember. Ingredients: 2 tart apples, peeled, cored, and cut into 1-inch pieces 2 pounds boneless pork loin roast, trimmed 1 14 ounce can whole-berry cranberry sauce 1½ teaspoons grated orange zest ⅓ cup orange juice ⅓ cup shallots 2 tablespoons apple cider vinegar 1 inch thumb of fresh ginger, peeled and grated 1½ teaspoon Dijon mustard Salt and pepper to taste 2 teaspoons cornstarch dissolved in 3 tablespoons hot water
, more cornstarch as needed Directions: In the slow cooker, place cranberry sauce, grated orange zest, ginger, orange juice, shallots, cider vinegar, and Dijon mustard Season the pork roast all over with salt and pepper and place it in the slow cooker. Spoon some of the sauce over the roast. Cover and cook on low for 6 to 8 hours, or until the pork is fork-tender. Add the apples during the last hour of cooking. When pork is fork tender, put it on a carving board, tent it with foil, and let is rest for about 10 minutes before slicing. While the pork rests, stir the cornstarch mixture, little by little, into the sauce and cook about 8-10 minutes until thickened. Serve the pork slices with a spoonful of sauce and apples on top. Reserve the remaining sauce, and use to top pork, as desired. Serve with vegetables and rice for a great meal. -
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. Ingredients: 5-6 pound pot roast 2½ cups gluten-free condensed cream of mushroom soup 1 ounce gluten-free “Just Like Lipton’s” dry onion soup mix 1½ cups water 3 carrots, peeled and sliced 1 large onion, sliced into wedges 10 small red potatoes 1 bottle Redbridge gluten-free beer, optional 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.
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When I was growing up, pot roast was one of the most favorite things my mom made. I fondly remember many a Sunday when I came home to the smell of pot roast cooking in the oven, and counted the minutes until dinner hit the table. These days, with time being tight, I rarely get a chance to make pot roast. This recipe uses a slow cooker to make a delicious, moist and juicy pot roast with carrots, onion and potatoes. Even better, it is easy to prepare, and makes its own gravy. This recipe will make 8-10 servings, depending on how hungry your eaters are. Ingredients: 4 pounds chuck roast salt and pepper to taste 5 tablespoons dry onion soup mix (recipe below) 1 (18 ounce) can Progresso creamy mushroom soup (it's gluten-free!) 1 cup water 3 carrots, chopped 1 onion, chopped 3 potatoes, peeled and cubed 1 stalk celery, chopped Directions: Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side. Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 10 hours. Dry Onion Soup Recipe Ingredients: ¾ cup dried minced onion ½ cup gluten-free beef soup stock mix (I use Full Flavor Foods brand) ¼ cup onion powder Combine all ingredients. Store in an airtight container. Use 5 tablespoons of dry mix to equal one envelope of onion soup mix.
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Celiac.com 10/23/2013 - Apparently venison is in fashion at a number of chic eateries these days, making appearances from LA to New York. Who knew? After my wife came home from a family visit with a venison roast in tow, I wondered how, exactly would we prepare it? This easy-cook roast offers a perfect answer. Just cover venison with apples and sliced onions then cooking it in the slow cooker. The apple imparts a wonderful flavor and aroma to the dish, and the drippings make a delicious gravy. Ingredients: 1 tablespoon olive oil 3 pounds boneless venison roast 1 large apple, cored and quartered 1 celery stalk, sliced 2 small onions, sliced 2 small carrots, peeled and sliced 4 cloves crushed garlic ¼ cup red wine ½ cup boiling water 1 cube beef gluten-free bouillon, like HerbOx Directions: Spread the olive oil on the inside of a slow cooker. Place the venison roast inside, and cover with apple, carrots, celery, onions, and garlic. Dissolve bouillon in boiling water and pour over roast. Add wine. Set to LOW, and cook until the roast is tender, about 6 to 8 hours. When the roast is done, remove it from the cooker, and place onto a serving platter. Strain the liquid into a pan. Stir in enough cornstarch/gluten-free flour and hot water to thicken into gravy. Serve over meat and vegetables.
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Roast Chicken with Spring Vegetables (Gluten-Free)
Jefferson Adams posted an article in American & British
Few things can elicit in me such feelings of culinary triumph as roasting a chicken. Something about pulling juicy, golden brown bird from the oven just makes me smile with delight and anticipation. Chicken is one of the many things I love to roast. Roast chicken is one of those time-honored dishes that never goes out of style. Simple to prepare and delicious, roast chicken makes a great springtime dish. This recipe offers an easy way to prepare a delicious roast chicken. Ingredients: 1 whole, fresh roasting chicken Kosher salt and freshly ground pepper 2 cloves of garlic, crushed 1 lemon, quartered 1 large onion, halved 3 tablespoons extra-virgin olive oil 1 pound small red potatoes 1 bunch scallions 1 bunch baby carrots ¼ cup minced thyme Directions: Preheat the oven to 350 degrees F. Rinse the chicken and pat dry. Rub with crushed garlic. Season with salt and pepper. Score onion and place it in the chicken cavity. Place chicken skin-side up in a baking dish large enough to accommodate vegetables. Squeeze ½ lemon over the chicken, drizzle with 1 tablespoon olive oil and rub with thyme. Roast 30 minutes. Meanwhile, cut the potatoes in half and cut the scallions into thirds. Toss the potatoes, carrots and the remaining 2 tablespoons olive oil in a bowl, and season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast about 35-45 more minutes, or until the vegetables are tender and the chicken is golden and cooked through. Squeeze the remaining ½ lemon over the chicken and vegetables. Season with salt.
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