Gluten Free Pot Roast

GF Pot Roast
1 2 pound Boneless Beef Chuck Pot Roast (tied with string by butcher)
1 large onion sliced into wedges
4 white boiling potatoes, pealed and cut in quarters
4 carrots sliced diagonal-style 
2 cloves garlic, diced
1 cup frozen green peas
2 tbl Vegetable or Olive Oil
2 tsp Good Seasons Italian Salad Dressing (dry powder)
2 tsp Corn Starch in 4 fluid oz cold water
Salt & pepper to taste

Comment: It’s more than likely that a good, old-fashioned pot roast dinner will hit the spot no matter what time of year you prepare it as the juices and flavor from a Chuck piece of beef make it a tasty and satisfying meal that is really simple to prepare. Some prefer to cook it by the oven roast method while others the range top, and we prefer the range top as the  finished meat tends to be more moist and the liquid provides a delicious gravy.
Cooking time:
2 hours

  1. In a 4.5-5 quart stock pot w/cover add oil, heat, and brown meat on both sides. When browning side two, add onions and garlic stirring so as not to burn.
  2. When meat is browned both sides, add 2 cups cold water & Good Seasons Dressing, bring to a boil, lower heat to simmer and cover. Cook at simmer for 1.5 hours occasionally turning the meat with a fork so as to immerse top side in water. Periodically add hot tap water to maintain volume.
  3. After 1.5 hours add Corn Starch stirring throughout the liquid until mixed and then add potatoes and carrots. With 5 minutes to go, add frozen peas. Cook until potatoes and carrots are al dente.
  4. Remove beef from pan, slice opposite grain and lay on platter, transfer liquid (gravy), vegetables to bowl and serve.
Sides: Fresh Green Salad