The cooler weather and meat sales must have prompted all of us meat-hungry heathen gluten free bloggers to think the same thing: beef roasts. Our virtual gf goddess Karina just made a fantastic looking beef stew and it seems that there is no shortage of other gluten free (and often dairy free, as this recipe is) roast and stew recipes. Hey, even the veggie-inclined gf bloggers are in full seasonal swing with a plethora of scrumptious cranberry recipes. Check out Melissa's Cranberry Sauce and the Cranberry Apple Turnover at Book of Yum.
1 ~3 lb. grass fed beef roast cut of choice
~2 c. fresh or frozen raw cranberries
2 organic carrots
1 large onion
2 jalapeños with seeds
~1/4 head fresh red cabbage
1 28 oz. can organic no salt added whole peeled tomatoes
2 c. torn fresh kale leaves
1 c. fresh collards
~1 c. dry red wine
sea salt and pepper
crushed red pepper
Optional Garnish and Toppings:
organic no sulfur raisins
dash hot sauce
First slice the jalapeño and roughly chop the onion and set aside. I used the Saladmaster to slice the carrots and grind up the red cabbage. Wash and pat dry the collards and kale, then either hand tear or roughly chop them.
Coat the inside of your Crockpot or electric skillet with nonstick cooking spray. Unwrap and wash the beef roast with cold water, drain, and place in the Crockpot or skillet. Season the meat. Add the chopped veggies, the cranberries, red wine, and tomatoes with juice.
Cover and cook on low for 8-10 hours. Serve with a few fresh cranberries, some raisins for topping, and extra fresh kale if desired. If you're not on low carb, then indulge in a heaping spoonful of nice hot organic brown rice with a little olive oil and sea salt or some baked red potatoes. Delicious!
I love a glass of red wine with this type of meal, but for those of you with anemia or vitamin B deficiencies (like myself), beware: Red wine, tea and coffee all contain tannins which interfere with the uptake and utilization of iron, thiamin and B12 in the body.
If you have trouble with onions, tomatoes, or spicy peppers, feel free to omit them and add lots of extra cranberries and/or some organic apple pieces for a fruitier roast.
Dissolve about 2 T. of corn starch or arrowroot in cold water. Remove all of the meat and veggies from the Crockpot or skillet and stir in the cornstarch or arrowroot mixture. Mix the starch and juice from the roast well and thicken the juice into gravy by bringing the sauce to a brief ~2 minute boil, stirring constantly. Remove the gravy from the heat and serve immediately.