Italian Pot Roast – Gluten Free-zer Friday
Head over to MJ’s for Freezer Food Friday and see what is in her freezer! She has pan seared burgers today (to make gluten free, be sure to use GF beef broth, bread crumbs and mustard). Then come on back with your gluten free freezer recipe link. If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up! Come join in on the fun!
To Join in on Gluten Free-zer Friday:
1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.
2. Link back to this post on the post with the recipe you have linked.
You can freeze this dinner two ways – either as a “dump” recipe (everything gets dumped in a large freezer bag and mixed around to be cooked on another day) or cook it in the slow cooker, cool and freeze already cooked (just thaw and heat through when you want to serve it). I have done both.
Do toast the fennel seeds. It is an extra step, but really brings out the flavor. I do this be placing the seed in a small pan without oil. I swirl around the seeds until they begin to toast and release their aroma. Remove from heat and crush. Watch carefully and do not walk away as this happens pretty quickly. You do not want scorched fennel seeds! Blah!
Italian Pot Roast
3 lb. boneless beef pot roast (trimmed of fat)
1 (a 1 quart) jar of gluten and diary free prepared pasta sauce of choice
1 large onion, cut into thin wedges
2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
4 medium carrots, halved lengthwise and cut into 2″ lengths
4 cloves garlic, minced
1 teaspoon fennel seeds, toasted and crushed
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
To freeze uncooked: Place everything into a large zip-top freezer bag. Remove as much air as possible, mix around ingredients, label, and freeze.
To serve: Thaw. Pour contents of bag in slow cooker. Cook on low of 9 to 10 hours. I do not recommend cooking this on high heat. Serve over rice, quinoa, gluten free pasta, roasted baked or sweet potatoes, etc. with a salad.
To freeze pre-cooked: Place veggies on bottom of crock with beef on top of veggies. Mix herbs and spices, garlic and tomato sauce together and pour over beef. Cook on low of 9 to 10 hours. I do not recommend cooking this on high heat. Cool. Slice beef. Mix beef back into sauce. Place in a large freezer bag, remove as much air as possible, label, freeze.
To serve: Thaw. Heat until warmed through. Serve over rice, quinoa, gluten free pasta, roasted baked or sweet potatoes, etc. with a salad.