This recipe can be found in my cookbook. I love this recipe because I can get the roast in the oven during the morning hours, and the gravy is nearly ready when the roast is done. I strain the broth from the roast and bring it to a boil. I add 2 teaspoons of cornstarch to 1/2 cup of milk and stir well, and then add it to the boiling broth. I repeat with more milk and extra cornstarch until the gravy is the right consistency. The roast is tender and falls apart when you touch it with a fork. Enjoy!
1 cross rib or chuck roast
1 tablespoon gluten-free Worcestershire sauce
1 teaspoon crushed garlic
Gluten-free substitute for onion soup mix
1 tablespoon gluten-free beef bouillon powder
2 tablespoons instant minced dried onion
½ teaspoon onion powder
1 can substitute for 1 can of cream of mushroom soup (See recipe below)
- Preheat oven to 250°F.
- Cover the bottom and sides of a 9 x 13-inch casserole dish with a piece of aluminum foil. Place roast on foil.
- Mix remaining ingredients and pour over roast. Cover roast with a piece of aluminum foil. Fold over edges of the two pieces of foil together and seal. Bake roast for 8 to 9 hours. Use broth mixture for gravy.
Serves 5 to 8
Mix for Easy Cream Soup
2 cup powdered non-fat dry milk
¾ cup cornstarch
¼ cup gluten-free chicken bouillon
2 tablespoons dried onion flakes
1/2 teaspoon garlic powder
- Combine ingredients in a plastic bag and mix well.
- Store the soup mix in an airtight container until ready to use.
Mix combined with liquid equals 9 cans of cream soup.
Substituting mix for 1 can of cream soup:
1. Combine ⅓ cup mix with 1¼ cup cold water in small saucepan.
2. Cook and stir on stove top or in microwave until thickened. Allow mixture to cool before adding to recipe.
3. Add thickened mixture to casseroles as you would a can of soup. Add mushrooms and chicken, if desired.
Tip: Make ahead to allow time to thicken before using in a recipe.