• 4 pounds beef roast (chuck or rump)
  • 1 medium onion, sliced in rings
  • 2 large potatoes, cut in 2-inch chunks
  • 1 cup peeled, cut carrots
  • 1 cup sliced celery (optional)
  • 2 tablespoons corn starch
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 3 tablespoons gluten free Worcestershire sauce (Lea & Perrins made in the USA ONLY is GF)
  • 1/2 cup red wine
  1. Slice onions into rings and lay on the bottom of the crockpot.
  2. Season and brown the roast (I use a simple coating of salt, pepper & garlic powder)
  3. Place the roast in the crockpot.
  4. Add chopped potatoes, carrots & celery to the crockpot.
  5. Add olive oil and corn starch to a medium size bowl and whisk until blended and smooth.
  6. Add spices, wine, and worcestershire to the bowl and mix well.
  7. Pour the mixture into the crockpot, coating the meat and veggies well.
  8. Cover and cook on low for 8-10 hours. If meat is tough, cook longer :)