Low Sodium Classic Pot Roast
Indulge in the comforting flavors of our Low Sodium Classic Pot Roast, a heart-healthy twist on a timeless favorite. Perfectly seasoned with aromatic black pepper, garlic powder, and onion powder, this tender boneless chuck roast is seared to golden perfection before slow-roasting in a savory blend of low-sodium beef broth, tomato paste, and balsamic vinegar. Packed with wholesome vegetables like carrots, celery, and onions, this one-pot wonder is infused with fragrant herbs including thyme, rosemary, and bay leaves for a rich depth of flavor. Ideal for a cozy family dinner, the melt-in-your-mouth roast pairs beautifully with its flavorful sauce and a sprinkle of fresh parsley. With minimal prep and a slow oven roast, you’ll create a healthier version of comfort food that doesn’t skimp on taste—making it a must-try for anyone seeking satisfying meals with reduced sodium.
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Recipe Information
Ingredients
- 3 pounds boneless chuck roast
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 4 carrots, peeled and chopped into 2-inch pieces
- 3 celery stalks, chopped into 2-inch pieces
- 4 garlic cloves, minced
- 2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 300°F (150°C).
Pat dry the chuck roast with paper towels. Season both sides with black pepper, garlic powder, and onion powder.
In a large Dutch oven, heat the olive oil over medium-high heat. Add the roast and sear on all sides until browned, about 4 minutes per side. Remove the roast and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes.
Add the carrots, celery, and minced garlic to the pot. Cook for another 3 minutes, stirring occasionally.
Stir in the low-sodium beef broth, tomato paste, balsamic vinegar, dried thyme, dried rosemary, and bay leaves.
Return the seared roast to the pot. Ensure that it's partially submerged in the liquid. Bring to a gentle simmer.
Cover the pot with a lid and transfer it to the preheated oven. Roast for about 4 hours, or until the meat is tender and easily shredded with a fork.
Remove the pot roast from the oven and let it rest for a few minutes. Skim off any excess fat from the surface.
Serve the pot roast with the vegetables and sauce, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
4036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.4 g | 388% | |
| Saturated Fat | 113.2 g | 566% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 37.6 g | ||
| Protein | 273.7 g | 547% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 6759 mg | 144% | |
*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.
