Gluten-Free Classic Sunday Roast with Vegetables and Gravy

Elevate your Sunday dinner with this Gluten-Free Classic Sunday Roast with Vegetables and Gravy, a hearty and wholesome masterpiece designed to bring everyone to the table. Featuring a perfectly seasoned beef roast, tender carrots, golden potatoes, and caramelized red onions, this recipe is bursting with comforting flavors. The dish is crowned with a rich, silky gravy made from gluten-free stock and pan drippings, ensuring even those with dietary restrictions can indulge. With minimal prep and a nurturing slow roast, the kitchen fills with irresistible aromas as you baste the meat and vegetables to perfection. Ideal for family gatherings or special occasions, this gluten-free Sunday roast pairs beautifully with a fresh side salad or crusty gluten-free bread for a meal that feels both classic and inclusive.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Allow the beef roast to come to room temperature for about 30 minutes before cooking.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

While the roast is cooking, periodically baste both the meat and vegetables with the pan juices to keep them moist.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Adjust seasoning with additional salt and pepper if needed.

Step 11

Slice the rested beef roast and serve alongside the roasted vegetables and gravy. Enjoy your gluten-free classic Sunday roast!

Nutrition Facts

Serving size	(3129.1g)

Amount per serving	% Daily Value*
Calories	4448.8

Total Fat 275.7g	0%
Saturated Fat 99.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 5207.5mg	0%
Total Carbohydrate 180.4g	0%
Dietary Fiber 24.5g	0%
Total Sugars 31.4g
Protein 357.9g	0%

Vitamin D 0IU	0%
Calcium 443.7mg	0%
Iron 41.8mg	0%
Potassium 8729.8mg	0%

*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.

Source of Calories

Fat: 53.5%

Protein: 30.9%

Carbs: 15.6%