Celiac Disease Support Group
Celiac disease is an auto-immune disorder of the digestive system that occurs in genetically-predisposed individuals. It is characterised by damage or flattening to all or part of the villi lining the small intestine, which interferes with the absorption of nutrients. This damage is caused by eating anything with gluten (gliadin), a protein found in wheat, rye, and barley...
We all seem to have many intolerances and when you can't have so many things, it is sometimes hard to make meals feel special, so I tend to focus on the main dish/protein and this is one that I make at least twice a month for my family and they love it. I hope you all like it. Beef seems to be a safe food for most of us.
This makes a generous meal for 4 with leftovers for lunch with a 3 1/2 lb roast.
Roast Beef au Jus
3 1/2 lb. eye of round, top round, or bottom round roast (eye of round is the most tender)
1/2 tsp garlic powder
1/2 tsp coarse ground black pepper
1 tsp kosher salt
water
Preheat oven to 375 degrees. Mix spices and rub into roast (you can do this ahead and let it sit in fridge if you want-it does infuse it with more flavor)
Place roast in a shallow baking pan (I use the broiler pan without the rack). You can use a large roaster pan too. The surface area seems to make a better browned au jus, imho.
Carefully pour about 3/4 c. water around the roast and roast for 20 minutes, check to see if you need to add a little more water and if so, add enough to cover the bottom. Check it periodically to make sure it is not too dry in the bottom of the pan. Don't worry if it is looking really browned, it will make the au jus savory. Continue roasting for a total of 20 minutes per pound for medium rare, 25 minutes for medium. Remove from oven and let sit for 20 minutes. This is important! It will continue to cook as it stands and make slicing easier. Slice it very, very thin over the pan to reserve any juices that are escaping! The thinner, the better. An electric knife is good for this, or a really, really sharp serated meat knife. Place meat on platter and keep warm -Drain all juices from pan into a small saucepan -be sure to scrape all the crispies from the bottom of the pan! Boil the juices for 1 minute and serve on the side with the meat in little ramekins. Serve with crusty rolls or those wonderful Glutino bagels split and toasted.
Any size roast will be good as long as you bake according to the guidelines-increasing the seasonings as needed. For a 5 lb. roast I double the spices and it is really good. Let me know if you try this!
This makes a generous meal for 4 with leftovers for lunch with a 3 1/2 lb roast.
Roast Beef au Jus
3 1/2 lb. eye of round, top round, or bottom round roast (eye of round is the most tender)
1/2 tsp garlic powder
1/2 tsp coarse ground black pepper
1 tsp kosher salt
water
Preheat oven to 375 degrees. Mix spices and rub into roast (you can do this ahead and let it sit in fridge if you want-it does infuse it with more flavor)
Place roast in a shallow baking pan (I use the broiler pan without the rack). You can use a large roaster pan too. The surface area seems to make a better browned au jus, imho.
Carefully pour about 3/4 c. water around the roast and roast for 20 minutes, check to see if you need to add a little more water and if so, add enough to cover the bottom. Check it periodically to make sure it is not too dry in the bottom of the pan. Don't worry if it is looking really browned, it will make the au jus savory. Continue roasting for a total of 20 minutes per pound for medium rare, 25 minutes for medium. Remove from oven and let sit for 20 minutes. This is important! It will continue to cook as it stands and make slicing easier. Slice it very, very thin over the pan to reserve any juices that are escaping! The thinner, the better. An electric knife is good for this, or a really, really sharp serated meat knife. Place meat on platter and keep warm -Drain all juices from pan into a small saucepan -be sure to scrape all the crispies from the bottom of the pan! Boil the juices for 1 minute and serve on the side with the meat in little ramekins. Serve with crusty rolls or those wonderful Glutino bagels split and toasted.
Any size roast will be good as long as you bake according to the guidelines-increasing the seasonings as needed. For a 5 lb. roast I double the spices and it is really good. Let me know if you try this!
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HAVEN'T EVEN READ ..BUT I HAVE A GOOD CROCK POT RECIPE TOO.
HUGS
JUDY