When looking for a good Sunday traditional lunch I decided to try my first Gluten Free Slow Cooker Roast. I put everything in the slow cooker before church and it was ready in time for lunch!
What You Need:
– 3 lb Roast (can be larger depending on how many you are feeding)
– 1 packet dry GF onion soup mix
– 1 box/can of GF cream of mushroom or celery
– 1.5 cups of water
– Salt & pepper
How to Make It:
Trim the fat off the roast. Rub with salt and pepper. Mix the onion soup mix, cream of mushroom soup and water in a bowl. Pour some of the soup mix in the bottom of the cooker. Place roast on top and cover with remaining soup mix. You may need to add more water so the liquid is half way up the roast. Cover and cook on high for 4-5 hours. Once cooked let rest for at least 5 minutes on a cutting board. Cut into thin slices going against the grain. Cover with the gravy from the cooker.
I decided not to add my veggies to the slow cooker because I have a small cooker. I baked them at 350 for 45 minutes.
For dessert we made these tasty GF Cake Balls! I used semi-sweet chocolate and pink candy chips.
Vegetables can be added on the cooker if there’s more space.