When I’ve gone grocery shopping a couple times this summer, they have had sales on beef roasts…buy one, get one free! Of course, I took the deal each time. But I didn’t want to just do a traditional crock pot cooking with canned broth and potatoes and carrots for every roast.
So I got creative! I got out my kitchen shears that I use to cut meat, and cubed up a roast. Then I browned them in a skillet along with some garlic-infused olive oil and salt and pepper. I added in some scallions, just snipping off the green parts. (I am currently following a low-FODMAP diet to control my IBS. I’ll let you Google that if you want to know more. It means, though, that I am not eating onions or garlic. The only things that are acceptable are the green parts of scallions and garlic-infused oil. You can use onions and garlic if you prefer!)
I had some instant mashed potatoes to use, so I chose those for a quick meal. But you could use pasta or fresh potatoes if you would like.
The really creative part was broth to turn to gravy. I wasn’t able to find any canned or boxed broth or stock or bullion cubes that were gluten-free and without onion or garlic powder. (The powders aren’t allowed, either!)
I had heard of a way to make broth using soy sauce and seasonings. So I Googled that. I found some very intricate recipes that would take a lot of time. So I just tailored the basic idea to what I wanted to accomplish.
Here’s how I made the broth/gravy:
I took two cups of water and added one tablespoon of tamari. (Tamari is the gluten-free version of soy sauce, since it is derived from soy beans, not wheat.) I carefully poured that over the browning meat in the skillet.
I added another splash of garlic-infused oil, one teaspoon of poultry seasoning, the greens of two scallions, one teaspoon of basil, one teaspoon of salt, and some pepper.
I let that all simmer at medium heat for about 15 minutes, covered, just to give time for the flavors to meld together.
In a tiny bowl, I mixed two tablespoons of water with one tablespoon of cornstarch. I brought the meat and broth back to a boil and added the cornstarch mixture. That thickened it up quickly. I removed it from the heat.
Serve hot over potatoes or pasta.
It was a delicious and hearty meal that kept my GI tract happy!
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