Gluten-Free Classic Pot Roast
Savor the comforting flavors of this Gluten-Free Classic Pot Roast—a timeless, hearty dish that's perfectly suited for family dinners or special occasions. Featuring tender, slow-roasted beef chuck seasoned with a savory blend of garlic powder, salt, and pepper, this recipe is elevated with gluten-free beef broth and Worcestershire sauce to ensure rich, robust flavors without compromising dietary needs. Nestled alongside aromatic onions, carrots, celery, red potatoes, and fresh herbs like thyme and rosemary, every bite bursts with homestyle goodness. Prepared in a Dutch oven for optimal tenderness, this pot roast requires minimal prep yet delivers maximum depth of flavor after hours of slow cooking. Easy to make, naturally gluten-free, and packed with wholesome ingredients, it's the ultimate comfort food that everyone can enjoy!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 cups Gluten-free beef broth
- 1 large Onion
- 4 medium Carrots
- 2 medium Celery stalks
- 5 medium Red potatoes
- 5 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 tablespoons Gluten-free Worcestershire sauce
Instructions
Preheat your oven to 325°F (165°C).
Pat the chuck roast dry with paper towels. Season it generously on all sides with salt, pepper, and garlic powder.
Heat a large oven-safe Dutch oven over medium-high heat and add the olive oil.
Once the oil is shimmering, add the roast and sear it on all sides until deeply browned, about 4 minutes per side. Remove the roast from the pot and set it aside.
Cut the onion into large wedges, slice the carrots into 2-inch pieces, slice the celery, and cut the red potatoes in half.
In the same Dutch oven, add the onions, carrots, and celery. Sauté for about 5 minutes until the onions are slightly translucent.
Pour in the gluten-free beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot, as this will add flavor.
Return the roast to the pot. Add the potatoes, thyme, rosemary, and Worcestershire sauce.
Bring the liquid to a soft simmer, then cover the pot with a tight-fitting lid.
Transfer the pot to the preheated oven and roast for about 4 hours, or until the meat is fork-tender.
Check periodically to ensure there is enough liquid in the pot, adding more broth if necessary.
Once cooked, remove the pot from the oven. Let the pot roast rest for about 15 minutes.
Slice the roast and serve with the vegetables and pan juices. Enjoy your gluten-free classic pot roast!
Nutrition Facts
Calories |
4589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.7 g | 389% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7952 mg | 346% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 40.7 g | ||
| Protein | 273.2 g | 546% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 45.7 mg | 254% | |
| Potassium | 9161 mg | 195% | |
*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.
