Slow-cooked to perfection, this gluten-free pot roast is the kind of meal that makes any dinner feel special. The fall-apart tender beef, rich gravy, and perfectly cooked vegetables make it perfect for cozy family dinners, holidays, or even meal prepping for the week.
You’ll love this recipe because…
Searching for more gluten-free beef recipes? spicy meatballs / shredded beef tacos / gluten-free beef stew
Ingredients
TIP
For the best texture, cut vegetables into larger chunks—carrots, celery, and potatoes can break down too much and become mushy if cut too small.
Searching for more gluten-free dinner recipes? gluten-free chicken pot pie / bacon mushroom risotto / big mac casserole / one pot chicken and rice
Ingredient Notes
- Beef Chuck Roast – Look for a boneless chuck roast with good marbling, as the fat melts during cooking, making the meat tender and juicy. If chuck isn’t available, brisket or bottom round are good alternatives, but chuck delivers the best texture.
- Gluten-Free Worcestershire Sauce – Not all Worcestershire sauces are gluten-free, so always check labels. Lea & Perrins (U.S. version) is labeled gluten-free, or you can swap it for tamari sauce, coconut aminos, or balsamic vinegar to add some depth of flavor if you’re unable to find gluten-free worcestershire sauce near you.
- Red Wine – A Cabernet Sauvignon or Merlot adds richness and depth to the braising liquid. If avoiding alcohol, substitute an extra cup of gluten-free beef broth and 1 tablespoon of balsamic vinegar to achieve a similar depth of flavor.
- Gluten-Free Beef Broth – Many store-bought broths contain hidden gluten, so choose a brand that is labeled gluten-free.
- Cornstarch (for the Gravy) – Cornstarch is a naturally gluten-free thickener, but for a corn-free option, use arrowroot powder or tapioca starch. Always mix it with cold water before adding it to the pot to prevent clumping.
- Baby Yukon Gold Potatoes – These potatoes hold their shape well during braising and have a creamy texture. If you can’t find them, red potatoes or larger yukon gold potatoes (cut into chunks) would be my next choice.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes! Simply replace the 1 cup of red wine with an extra cup of gluten-free beef broth and add 1 tablespoon of balsamic vinegar for depth of flavor.
Your pot roast is ready when it’s fork-tender and easily shreds apart. This usually happens around 3.5-4 hours of braising, but it may vary depending on the size of your roast. I generally follow 1 hour of braising time for every pound of beef I have as a starting point.
Yes! After searing the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-5 hours. Add the potatoes, carrots and celery in the last hour of the cook time. If you want to make a gravy, transfer the leftover braising liquid to the stovetop and continue with the cornstarch slurry there.
Expert Tips
Storage instructions
We love leftover dutch oven pot roast in our house! It reheats so well and the flavors deepen so it tastes amazing the next day!
Refrigerator Storage: Store leftover pot roast in an airtight container with some of the braising liquid to keep it moist. It will stay fresh in the fridge for up to 4 days.
Freezer Storage: Let the pot roast cool completely before transferring it to a freezer-safe container or zip-top bag with some of the cooking liquid. Freeze for up to 3 months. Pro Tip: Label the container or bag with the date to eat it by so it doesn’t get lost in the freezer!
Reheating Instructions
- Stovetop: Reheat in a pot over low heat, adding a splash of beef broth if needed.
- Oven: Place in a baking dish, cover with foil, and warm at 300°F (150°C) for 20-30 minutes.
- Microwave: Heat in 30-second intervals, stirring occasionally to prevent drying out.
Serving suggestions
Pair your pot roast with one (or more!) of these gluten-free sides to create an entire meal worthy of entertaining a crowd:
- Creamy Mashed Potatoes – Buttery, fluffy, and the perfect base for soaking up that delicious gravy. Try my gluten-free mashed potatoes recipe for a smooth and creamy side that complements the roast beautifully.
- Gluten-Free Garlic Bread – A crispy, golden gluten-free garlic bread adds the perfect crunch to balance out the tender pot roast.
- Cheesy Scalloped Potatoes – If you want a cheesy side, try gluten-free scalloped potatoes with layers of thinly sliced potatoes, creamy sauce, and melted cheese. The rich and creamy texture pairs wonderfully with the tender beef.
- Roasted Rainbow Carrots – Oven-roasted rainbow carrots caramelize beautifully, bringing out their natural sweetness. Drizzle them with a tahini sauce or leave them plain to soak up the pot roast gravy.
More gluten-free meals to try
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Gluten-Free Pot Roast
Ingredients
- 3.5-4 pounds beef chuck roast - boneless
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 yellow onions - peeled and sliced
- 4 cloves garlic - minced
- 1 cup red wine - I used Cabernet Sauvignon
- 2 tablespoons tomato paste
- 2 teaspoons dijon mustard
- 2 teaspoons gluten-free Worcestershire sauce - I used Lea & Perrins
- 2 cups gluten-free beef broth - plus more as needed
- 6-8 sprigs fresh thyme - or 1 teaspoon dried thyme
- 2 bay leaves - dried
- 1 pound carrots - peeled and cut into 2-inch chunks
- 3 ribs celery - cut into 1-2-inch pieces
- 1 ½ pounds baby Yukon gold potatoes - or regular Yukon gold potatoes cut into 1-inch chunks
- 3 tablespoons cornstarch - optional, if you'd like a a thicker gravy
- 3 tablespoons cold water - optional, if you'd like a a thicker gravy
- 1 tablespoon chopped fresh parsley - for serving
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat & Season the Roast: Preheat oven to 300°F (150°C). Pat the chuck roast dry with paper towels, then season all over with 1 teaspoon kosher salt and 1 teaspoon black pepper.
- Sear the Roast: In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Sear the chuck roast for 5-6 minutes on each side, until deeply browned. You can sear the edges of the roast if you’d like, but it’s not necessary. Remove the roast to a plate and set aside.
- Sauté Aromatics: Reduce heat to medium. Add sliced onions and cook for 2-3 minutes, stirring occasionally. Add 4 cloves minced garlic and cook for another 30 seconds, until fragrant.
- Deglaze: Pour in 1 cup red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes, letting the alcohol cook off slightly.
- Build the Braising Liquid: Stir in 2 tablespoons tomato paste, 2 teaspoons Dijon mustard, 2 teaspoons Worcestershire sauce, and 2 cups beef broth. Add 6-8 thyme sprigs and 2 bay leaves.
- Return the seared roast to the pot, nestling it into the liquid. The liquid should cover the roast about ½-¾ of the way up. If it doesn’t, add more broth to the pan.
- Slow Braise in the Oven: Cover the Dutch oven with an oven-safe lid and transfer to the preheated oven. Cook for 2 hours.
- Add Vegetables (Halfway Through Cooking Time): Carefully remove the Dutch oven from the oven. Add 1 lb carrots, 3 ribs celery, and 1 ½ lb baby potatoes around the roast, ensuring they're submerged in the braising liquid.
- Cover and return to the oven for another 1.5-2 hours, or until the roast is fork-tender and easily shreds with two forks.
- Thicken the Gravy (Optional): Once the roast is done, remove it from the pot and set aside, leaving the cooking liquid in the dutch oven. Discard thyme sprigs and bay leaves. In a small bowl, whisk together 3 tablespoons cornstarch with 3 tablespoons cold water until smooth. Stir into the braising liquid over medium heat on the stovetop, cooking for 4-5 minutes until thickened.
- Serve & Garnish: Slice or shred the roast, spoon the gravy over the top, and garnish with fresh parsley. Serve with the vegetables and enjoy!
Notes
- My roast was 3.75lbs, so I cooked it in the oven for 3.5 hours. Depending on the size of your roast, you will need to adjust the cooking time accordingly.
- Gluten-Free Note: Be sure to double check that all of your ingredients are gluten-free. Some brands of beef broth and worcestershire sauce can contain gluten.
Nutrition
