Crock-Pot Beef Pot Roast (GLUTEN-FREE & DAIRY-FREE)

I have been making pot-roast forever, I think since I first moved out of my house at 18 years old, when I received my first crock-pot and I know I've never been without once since. I have made my grandma's recipe over a zillion times. Well, my grandma's tried and true recipe is still delicious, but my GLUTEN-FREE daughter can no longer have this delicious recipe. So, where else did I choose to look, of course my trusty bloggers. I came across this new-to-me blog a few weeks ago A Year of Slow Cooking and I am really excited about trying a few more GLUTEN-FREE recipes from there. But, back to the Pot-Roast, this receipe is OUT-OF-THIS world. I just LOVE-LOVE the recipe and I will be making this again and again and again. And YAHOOOO my daughter can have it too! It's GLUTEN-FREE and DAIRY-FREE.

Beef Pot Roast in Crock-Pot
adapted original recipe idea from A Year of Slow Cooking

4 lbs Beef Shoulder Roast or Chuck Roast
2 onions, sliced in rings
1/4 cup brown sugar
1/2 cup apple cider vinegar
1 cup ketchup
2 cups beef broth
2 cups baby carrots
4 small potatoes, cut in large cubes
1 can peas

In your crock-pot lay the meat in first and then add the onion rings on top. In a separate bowl mix together the brown sugar, apple cider and ketchup, pour on top of meat. Toss in carrots and potatoes. Pour beef broth evenly over roast mixtures. Cover and cook for 6 to 8 hours on low, or until meat will shredded with ease with a fork.  (tough meat means you didn't cook long enough) Add the peas in just before serving (about 15 minutes just to get them hot, you don't want them to turn to mush)

It's the WEEKEND, a great time for any kind of PARTY including Linky Parties! Today, we will link this recipe to: Check Me Out Saturday, It's Party Time, Recipe Swap Sundays, Saturday Swap, Sister Sister Sunday, One Food Club and Potluck Sunday