Soy-Free Classic Pot Roast
Experience the hearty comfort of our **Soy-Free Classic Pot Roast**, a timeless one-pot meal perfect for family dinners or special gatherings. This recipe features tender, slow-cooked chuck roast nestled in a rich, savory broth alongside a medley of carrots, celery, onions, and russet potatoes. Seasoned with fresh thyme and bay leaves, the dish is finished with a hint of tomato paste for depth of flavor—all without a trace of soy, making it ideal for those with dietary restrictions. The roast is seared to perfection before braising in the oven, unlocking its melt-in-your-mouth texture over four hours of slow cooking. Serve this pot roast as a complete, wholesome feast straight from your Dutch oven, with a fragrant broth that ties every bite together. Perfect for cozy dinners and packed with flavor, this classic recipe proves that pure, simple ingredients can shine without compromise.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 medium Yellow onions, sliced
- 4 units Garlic cloves, minced
- 4 large Carrots, peeled and cut into 1-inch pieces
- 3 units Celery stalks, cut into 1-inch pieces
- 4 medium Russet potatoes, peeled and quartered
- 4 cups Beef broth
- 1 tablespoon Tomato paste
- 2 units Bay leaves
- 4 units Fresh thyme sprigs
Instructions
Preheat your oven to 325°F (165°C).
Season the chuck roast with salt and ground black pepper on all sides.
Sprinkle the roast with flour, patting off any excess.
Heat the olive oil in a large Dutch oven over medium-high heat.
Sear the meat on all sides until it is browned, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add the sliced onions and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for an additional 2 minutes.
Return the chuck roast to the pot and arrange the carrots, celery, and potatoes around the meat.
Pour the beef broth over the roast and vegetables, ensuring the meat is mostly submerged.
Add the bay leaves and thyme sprigs to the pot.
Cover the Dutch oven and transfer it to the preheated oven.
Cook for 4 hours, or until the meat is tender and easily shreds with a fork.
Remove the pot from the oven and let it rest for about 10 minutes before serving.
Serve the pot roast hot with the vegetables and broth for a complete meal.
Nutrition Facts
Calories |
4281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.3 g | 275% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 13685 mg | 595% | |
| Total Carbohydrate | 207.9 g | 76% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 24.5 g | ||
| Protein | 389.8 g | 780% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 523 mg | 40% | |
| Iron | 56.2 mg | 312% | |
| Potassium | 9524 mg | 203% | |
*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.
