Dairy-Free Oven Baked Beef Roast
Indulge in the hearty and comforting flavors of this Dairy-Free Oven Baked Beef Roast, a perfect centerpiece for family dinners or special occasions. This tender, melt-in-your-mouth beef chuck roast is slow-cooked to perfection with a fragrant blend of herbs and spices, including thyme, rosemary, and paprika. Seared to lock in its rich, savory juices and nestled atop a bed of sautéed carrots, celery, and onions, it’s then baked in a robust broth infused with balsamic vinegar for a subtle tang. With no dairy in sight, this recipe caters to a wide range of dietary needs while delivering uncompromised flavor. Serve it alongside the oven-braised vegetables and the sumptuous pan juices for a meal that’s both nutritious and full of old-fashioned comfort. Perfect for cozy gatherings, this dairy-free recipe is a flavorful twist on a classic beef roast!
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Recipe Information
Ingredients
- 4 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Thyme, dried
- 1 teaspoon Rosemary, dried
- 3 large Carrots, peeled and chopped
- 3 stalks Celery stalks, chopped
- 2 large Yellow onions, quartered
- 2 cups Beef broth, low sodium
- 2 tablespoons Balsamic vinegar
- 2 leaves Bay leaves
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels to remove excess moisture.
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
Rub the spice mixture evenly over the entire surface of the roast, ensuring it adheres well.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear the beef roast in the hot oil until deeply browned on all sides, about 4-5 minutes per side. This step helps seal in the flavors.
Remove the beef from the skillet and set aside temporarily.
Add the chopped carrots, celery, and onions into the skillet, sautéing them in the leftover juices for about 5 minutes until they start to soften.
Return the beef roast to the skillet, placing it on top of the vegetables.
Pour in the beef broth and balsamic vinegar, ensuring the liquid covers at least half the height of the roast.
Add the bay leaves into the liquid around the roast.
Cover the skillet or Dutch oven with a tight-fitting lid or aluminum foil.
Transfer the covered roast to the preheated oven.
Bake for about 3 hours, or until the beef is tender and easily shreds with a fork.
Carefully remove the roast from the oven and let it rest for 15 minutes before slicing.
Serve slices of the beef roast with the sautéed vegetables and a spoonful of the flavorful juices.
Nutrition Facts
Calories |
5117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.5 g | 504% | |
| Saturated Fat | 149.8 g | 749% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 6366 mg | 277% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 30.7 g | ||
| Protein | 338.4 g | 677% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 51.1 mg | 284% | |
| Potassium | 6894 mg | 147% | |
*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.
