Dairy-Free Classic Pot Roast
Discover the heartwarming comfort of a **Dairy-Free Classic Pot Roast**, a rich and flavorful rendition of a timeless favorite designed for those avoiding dairy without sacrificing taste. This recipe features a tender beef chuck roast, perfectly seasoned and slow-roasted with hearty vegetables like carrots, celery, potatoes, and onions, all simmering in a robust blend of beef broth, tomato paste, and Worcestershire sauce. Aromatic thyme and bay leaves infuse the dish with deep, savory notes, while the long cooking time ensures melt-in-your-mouth meat and perfectly cooked potatoes. Ideal for cozy family dinners or special gatherings, this pot roast proves that dairy-free can be every bit as indulgent. Pair it with crusty bread or a fresh green salad for a complete meal that’s sure to impress!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 large yellow onion, chopped
- 4 medium carrots, peeled and cut into chunks
- 3 units celery stalks, chopped
- 4 cloves garlic cloves, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 leaves bay leaves
- 3 sprigs fresh thyme
- 4 large potatoes, quartered
Instructions
Preheat the oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels. Season it with salt, black pepper, garlic powder, and onion powder.
Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side.
Remove the roast from the pot and set aside.
In the same pot, add the chopped onion, carrots, and celery; sauté for about 5 minutes until they begin to soften.
Add the minced garlic and continue to sauté for an additional minute.
Stir in the tomato paste and cook for 2 minutes until it darkens slightly.
Pour in the beef broth and Worcestershire sauce, scraping up any brown bits from the bottom of the pot.
Return the roast to the pot, adding the bay leaves and thyme sprigs.
Bring the liquid to a simmer, then cover the pot with a tight-fitting lid.
Transfer the pot to the preheated oven and roast for 3 hours.
After 3 hours, add the quartered potatoes to the pot. Continue cooking for another hour until the meat is tender and the potatoes are done.
Remove the pot from the oven and discard the bay leaves and thyme stems.
Let the roast rest for a few minutes before serving. Serve the pot roast with the vegetables and sauce spooned over the top.
Nutrition Facts
Calories |
4736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.8 g | 389% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8993 mg | 391% | |
| Total Carbohydrate | 242.4 g | 88% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 36.1 g | ||
| Protein | 275.0 g | 550% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 47.7 mg | 265% | |
| Potassium | 10388 mg | 221% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
