Baked on the Bright Side

Rudi-culously Simple Rutabaga Pot Roast Sammiches

August 12, 2011


Because this recipe can satisfy everyone, whether they are gluten free or not. I have brought this dandy to many people with discriminating palates and it’s passed the test. I also feel it is very important for gluten free peeps like me to balance their blood sugar, most GF recipes are high glycemic. For celiacs this spells trouble, we already have intestinal issues then fertilize it with sugar and refined carbs – it’s a yeast catastrophe waiting to happen. The ingredients in this recipe are carefully chosen to balance blood sugar, comfort with flavor, and please everyone who gets the pleasure of eating it. Time to prepare: 4 hours


1 Rutabaga

1.5 lb. Arm Roast (Pot Roast)

1/2 Large Onion

6 Large Cloves Garlic

1 tsp Rosemary

1 tblsp Greek Oregano

1 tblsp Thyme

2 bay leaves

1/2 Container Imagine Brand Portobello Soup

2 c. Water

1/3 cup Balsamic Vinegar

1 c Peas

2 tablespoons of tapioca starch

Salt & Pepper to taste


6 slices of Rudi’s Original Bread

2 tsp of granulated garlic

1/2 stick of organic cultured butter, melted

1/4 tsp of salt

  1. Preheat oven to 325.
  2. Use a Dutch oven or large stainless pot that can also be baked in. Brown (sear) the arm roast in a large pot on all sides so the juices stay in. Then add water to the pot while it’s still hot to get the brownings loosened up. Next add all ingredients but peas.
  3. Put entire pot in the oven and roast for 3 hours or until roast pulls apart and rutabaga is tender.
  4. Then pull stew out of oven and remove 1.5 cups of liquid. Add the frozen peas to the stew pot and put it oven while you’re waiting for the liquid to cool.
  5. When the 1.5 cups of stew liquid is cool, whisk in 2 heaping tablespoons of tapioca starch. Stir mixture back into the stew, salt and pepper to taste. Allow to rest on the stove. As it cools the tapioca starch should thicken the sauce. If need be, put on low heat with another teaspoon of tapoica starch and it will thicken.


  1. Place a flat pan or skillet on medium heat.
  2. Add garlic and salt to melted butter. Using a cooking brush, liberally coat both sides of each piece with butter mixture.
  3. Place each piece of bread face down in the skillet until golden brown, then flip them over to achieve the same results on the other side.
  4. On each plate place two garlic toasties. Pile up the pot roast stew to your liking. Note: you might make a few extra pieces of toast to sop up the gluten free gravy…. MMMMMMM!

Recipe by By Jen Crippen Springer

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