Pot Roast – Easy & Gluten Free

Angus Choice beef shoulder

1 onion (chopped into large wedges)

1 small bag of baby carrots

1 lb parsnips

½ bottle of red wine (I used Trader Joes Cab.)

1 can diced tomatoes

1 can tomato sauce

1 heaping Tbsp minced garlic

1 tsp oregano

2 tsp splenda (or stevia – 2 packets)

Salt/Pepper/Onion Powder


Heat olive oil (in cast iron, dutch oven) over medium heat. Salt, pepper and onion powder the beef liberally on top side. Place in hot oil, top side down. Season other side with salt and onion powder only, while it’s cooking on the other side.  Peel and chop the parsnips to be about the same size as the baby carrots. Once the bottom side of the meat is well-browned (8 minutes or so) Put all the veggies in the pot, just on top of the meat. Add the wine, tomatoes and tomato sauce. Add the garlic and spices and kind of stir around a bit. Cover the pot and put in the oven to braise for 3-3.5 hours at 350˚

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