Sugar-Free Classic Pot Roast
Elevate your comfort food game with this hearty and wholesome Sugar-Free Classic Pot Roast, a perfect centerpiece for family dinners or special occasions. Tender chuck roast is seasoned to perfection, seared for rich flavor, and slow-cooked alongside a medley of carrots, celery, potatoes, and aromatic spices like thyme and rosemary. Instead of relying on added sugars, this dish gets its depth from natural ingredients and savory beef broth, creating a melt-in-your-mouth roast with irresistible, nutrient-packed vegetables. With just 20 minutes of prep time and a long, gentle oven cook, this sugar-free recipe delivers maximum flavor with minimal effort. Serve it piping hot for a satisfying, healthy, and comforting meal that everyone will love.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Large onion, sliced
- 4 Garlic cloves, minced
- 4 Carrots, peeled and cut into chunks
- 3 Celery stalks, cut into chunks
- 2 cups Beef broth or stock
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 Bay leaf
- 4 medium Potatoes, halved
Instructions
Preheat your oven to 325°F (163°C).
Season the chuck roast generously with salt and black pepper on all sides.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
Sear the roast in the pot on all sides until it is well browned, about 4 minutes per side.
Remove the roast from the pot and set it aside.
In the same pot, add the sliced onion and cook until it is translucent, about 5 minutes.
Add the minced garlic to the onions and cook for another 1 minute until fragrant.
Return the roast to the pot, and add the carrots, celery, and potatoes around it.
Pour in the beef broth or stock, ensuring that the liquid covers the vegetables and comes halfway up the side of the roast.
Add the dried thyme, dried rosemary, and bay leaf to the pot.
Bring the liquid to a simmer, cover the pot with a lid, and transfer it to the preheated oven.
Cook the pot roast in the oven for about 4 hours, or until the meat is tender and easily pulls apart with a fork.
Remove the pot from the oven. Carefully take out the bay leaf and discard it.
Let the roast rest for a few minutes, then slice and serve the roast with the cooked vegetables and braising liquid.
Nutrition Facts
Calories |
4086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 12162 mg | 529% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 36.8 g | ||
| Protein | 377.0 g | 754% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 572 mg | 44% | |
| Iron | 51.3 mg | 285% | |
| Potassium | 9260 mg | 197% | |
*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.
