Gluten-Free Classic Sunday Roast with Vegetables and Gravy
Savor the comforting flavors of a timeless tradition with our Gluten-Free Classic Sunday Roast with Vegetables and Gravy. This recipe ensures everyone at the table can enjoy a hearty, gluten-free feast featuring a perfectly seasoned, tender beef roast paired with caramelized carrots, potatoes, and red onions. Enhanced with the fragrant touch of fresh rosemary, the dish is completed with a rich, homemade gluten-free gravy that ties it all together beautifully. Ideal for family gatherings or special occasions, this roast comes together with simple ingredients and delivers maximum flavor. With easy-to-follow steps and just the right cooking techniques, this gluten-free Sunday roast is sure to become your go-to recipe for an unforgettable meal.
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Recipe Information
Ingredients
- 3 pounds Beef roast (such as sirloin or ribeye)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 4 Carrots, peeled and chopped
- 4 Potatoes, quartered
- 2 Red onions, quartered
- 2 Fresh rosemary sprigs
- 2 cups Gluten-free chicken or beef stock
- 2 tablespoons Gluten-free flour or cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C). Allow the beef roast to come to room temperature for about 30 minutes before cooking.
Pat the beef roast dry with paper towels. Rub with olive oil and season generously with salt, pepper, garlic powder, and onion powder on all sides.
Place the seasoned roast in a roasting pan. Arrange the carrots, potatoes, and red onions around the roast. Scatter the rosemary sprigs over the vegetables.
Place the roasting pan in the preheated oven. Roast for approximately 1.5 to 2 hours, or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare doneness.
While the roast is cooking, periodically baste both the meat and vegetables with the pan juices to keep them moist.
Once the roast reaches the desired doneness, remove it from the oven. Transfer the roast to a cutting board and let it rest for 15-20 minutes before slicing.
For the gravy, remove the vegetables from the pan and skim off excess fat from the pan juices. Place the roasting pan on the stovetop over medium heat.
Add the gluten-free chicken or beef stock to the pan juices and bring to a boil, scraping up any browned bits from the pan.
In a small bowl, mix the gluten-free flour or cornstarch with 2 tablespoons of water to make a smooth slurry. Whisk this slurry into the boiling stock and continue to cook, stirring, until the gravy thickens.
Adjust seasoning with additional salt and pepper if needed.
Slice the rested beef roast and serve alongside the roasted vegetables and gravy. Enjoy your gluten-free classic Sunday roast!
Nutrition Facts
Calories |
4449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.7 g | 353% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5208 mg | 226% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 31.4 g | ||
| Protein | 357.9 g | 716% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 8730 mg | 186% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
