Low Sodium Oven Baked Beef Roast
Indulge in the hearty, comforting flavors of this Low Sodium Oven Baked Beef Roast, a perfect centerpiece for a wholesome family dinner. Featuring a generously seasoned beef chuck roast rubbed with garlic, rosemary, thyme, and onion powder, this recipe delivers rich, savory depths without relying on added salt. Slowly baked in unsalted beef broth alongside tender carrots, celery, onions, and baby potatoes, this dish offers a melt-in-your-mouth roast with perfectly roasted vegetables bursting with natural sweetness. With a prep time of just 30 minutes and the remainder handled by your oven, this low-sodium beef roast is as easy as it is nutritious, making it ideal for anyone striving to balance health and flavor.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 4 cloves Fresh garlic, minced
- 1 teaspoon Black pepper
- 1 teaspoon Onion powder
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 2 cups Unsalted beef broth
- 4 Carrots, peeled and cut into large chunks
- 3 Celery stalks, cut into large chunks
- 1 Yellow onion, quartered
- 1 pound Baby potatoes, halved
Instructions
Preheat the oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels. In a small bowl, mix together the minced garlic, black pepper, onion powder, rosemary, and thyme.
Rub the olive oil all over the surface of the roast, then evenly coat it with the garlic and herb mixture.
Place a large oven-safe Dutch oven on the stove over medium-high heat. Once hot, sear the roast on all sides until browned, about 4 minutes per side.
Remove the roast from the pot and set aside. Add the unsalted beef broth to the pot, scraping up any browned bits from the bottom.
Return the roast to the Dutch oven, arranging it in the center. Surround with the carrots, celery, onion, and potatoes.
Cover the Dutch oven with its lid and transfer to the preheated oven.
Bake for approximately 3 hours, or until the beef is tender and easily shreds with a fork.
Remove from the oven and let the roast rest for 10 minutes before slicing.
Serve the beef roast with the cooked vegetables and any remaining pan juices for added flavor.
Nutrition Facts
Calories |
4328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.4 g | 389% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 147.5 g | 54% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 34.9 g | ||
| Protein | 270.3 g | 541% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 42.7 mg | 237% | |
| Potassium | 7915 mg | 168% | |
*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.
