Gluten Free Crock Pot Cooking

Cooking in the crock pot has to be one of the great joys of homemaking. No checking to see if stuff is burning, no stirring, just put it in and go. It's perfect for people who work all day: put stuff in it in the morning and dinner is magically done when you get home. However, you can't use a lot of the traditional ingredients used in crock pot cooking. It seems everything calls for a can of cream of whatever soup. And those soups are so yummy that it seems like you will never ever find a suitable substitute for them. I've talked before about this soup, and it has got to be one of my favorites for cooking. Not only is it gluten free, but it has a much stronger mushroom flavor than Campbells Cream of Gluten soup, so I actually like the taste better. It's not the same, it's better. This recipe can be changed to put whatever components you have in your freezer or pantry. Basically it goes like this:

Brown your meat. (This is a sirloin roast. I don't like a lot of fat, although fatty roasts are better for crock pots because they add more flavor and softness to the meat as it cooks. So you have to choose: fat or flavor?)

Slice vegetables and put in bottom of crock pot. (Potatoes, carrots, celery, cabbage, anything but broccoli. Ewww.)Put meat on TOP of vegetables so the flavor can drip down onto them while cooking.

Pour soup over meat. (Complicated, I know.)

Put lid on and cook all day. (This could be 4 hours on hi or 9 hours on low. However long you need it to cook.)

Heat up some frozen veggies and you're done. Yummy soft meat with built in gravy over roasted flavorful vegetables all in one pot. It doesn't get much better than that.

Happy eating!

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