This beef roast recipe is a tweak to my grandmother's traditional one. I not only removed the allergens from this beef roast, but I transferred it to a crockpot to cook so that I could walk away from it. I usually prepare this recipe early in the day, put it in the crockpot; and by dinner time, we have a tender, flavorful, meat dish everyone in my family can enjoy.
It has been super-challenging to find beef dishes that everyone in my family can eat. No one wants to eat plain, tough meat; and most sauces, broths, and soups used in meat dishes contain several added allergens. My grandmother always made a delicious beef recipe that was full of flavor, super tender, and a favorite with the family. So, this recipe hack takes her traditional recipe, removes the allergens, but keeps the flavor and tenderness intact. She would usually cook her beef dish in a Dutch oven, and if you have ever cooked in a Dutch oven before, you know that it takes food flavor to the next level. You can still use one, but I promise the crockpot method is just as good!
Simply Good Beef Roast
Ingredients:
1 cup of sliced mushrooms (for Fodmap-friendly, use oyster mushrooms or leave out)
2 Tbsp garlic-infused olive oil or regular olive oil
2.5-3 pounds of bottom round or top round beef roast (whatever is on sale!)
1/2 cup of beef broth (1/2 tsp beef bouillon in 1/2 cup water) - we love the organic Better Than Bouillion brand
vegan cream of mushroom soup (recipe follows)
1 tsp salt
1/2 tsp black pepper
carrots, sliced potatoes (optional)
Vegan Cream of Mushroom Soup Ingredients:
3 Tbsp of garlic-infused olive oil
2 tsp sea salt
1/2 tsp black pepper
1 Tbsp chives
2 cups of nut milk or dairy-free milk
1/4 cup cornstarch
Beef Roast Instructions:
Spray crockpot with cooking spray and add 2 Tbsp garlic-infused olive oil or regular olive oil to the bottom of the pot.
Tenderize beef roast using a mallet or kitchen hammer until beef appears flattened and is more flexible.
Add 1/2 cup of beef broth to bottom of the crock pot, then place beef roast on top with fat side facing up.
Pour 1-2 cups of vegan cream of mushroom soup over beef (use all 2 cups if you have a bigger size roast or want additional gravy).
Season with salt and black pepper.
Add carrots and potatoes on top and season with salt and pepper as well.
Cook on high 6-8 hours or until beef can pull apart easily with a fork.
Top with leftover gravy in crockpot and serve.
Cream of Mushroom Soup Instructions:
If using mushrooms, add them to the garlic-infused olive oil in a saucepan. Sauté over medium heat for 10 minutes or until all of the juices are gone.
Combine olive oil, milk, chives, salt, pepper, and cornstarch together in a bowl until the cornstarch has dissolved completely.
Add mixture to a saucepan along with mushrooms (optional) and cook on medium heat until sauce begins to thicken (about 5 minutes).
Remove from heat and use immediately or store in the refrigerator until ready to use.
