Italian Pot Roast Recipe

2 lb boneless chuck roast

3/4 tsp salt

1/2 tsp pepper

1 Tbsp oil

1 onion, finely chopped

2 cloves garlic, minced

1 cup water

1 - 14 oz can of petite diced tomatoes, undrained

1 Tbsp balsamic vinegar

1 tsp sugar

2 tsp italian seasoning

1/4 tsp crushed red peper

1 bay leaf

cornstartch

water

Preheat the oven to 350 deg F with the rack in the middle postion. Rub the roast with salt and pepper. In a large stock pot, that is all metal and has a lid, heat oil on medium and sear the meat on all sides.

Add onion, garlic, water, petite diced tomatoes, balsamic vinegar, sugar, Italian Seasoning, crushed red pepper, bay leaf.

Cook over medium heat until the sauce starts to simmer. Cover pot and place in the oven. Cook for 2 hours. 

Remove from the oven and let it rest for 10 minutes. Transfer the roast to a plate and cover with foil to keep warm. (When handling the pot remember that it is extremely hot. Use hot pads when removing the lid and moving the pot. I didn't think about it and tried to treat the pot like I usually would and I burned my fingers.) 

 Remove bay leaf and skim any unwanted fat from the sauce. Heat the sauce on medium heat. Make a slurry of cornstarch and cold water. Add the slurry slowly to the sauce while stirring until the sauce thickens. (The recipe says to discard all but 2 cups of the sauce, but it is so good that I thicken all of it and use the leftover sauce on chicken, etc.)

Slice the roast and serve with the sauce. 

Chocolate Muffin Recipe

2 large eggs, room temperature

3/4 cup milk

1/2 cup canola oil

2 tsp vanilla extract

1 1/2 cup Carol's sorghum blend 

3/4 cup regular cocoa powder

3/4 cup brown sugar

1 1/2 tsp xanthan gum

1/2tsp baking soda

1 tsp salt 

3/4 cup chocolate chips

1/2 cup Mint chips (optional)

Preheat oven to 375 deg F. Grease a 12 cup, gray, non-stick muffin pan with cooking spray.

In a mixing bowl beat the eggs on low until light yellow and frothy. Add milk, canola oil, and vanilla extract. Beat on low until well blended.

In a another mixing bowl whisk together Carol's sorghum blend, cocoa, brown sugar, xanthan gum, baking soda, and salt.

 Slowly, with mixer on low, add the dry ingredients to the wet ingredients and beat until the batter is smooth and slightly thickened. Stir in chocolate chips (and mint chips).

Pour the batter evenly into the muffin tin. Bake for 20 to 25 minutes, until the tops are firm and the sides start to pull away from the sides of the tin. Cool muffins in the pan for 10 minutes. Remove and cool for another 5 minutes. 

 I adapted this recipe from Carol Fenster's recipe for Chocolate Latte Muffins in her book, 1,000 Gluten-Free Recipes. I just left out the 2 teaspoons of instant coffee granules and the topping.