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Close up image of gluten-free pot roast.
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Gluten-Free Pot Roast

This gluten-free pot roast is tender, flavorful, and slow-braised in a rich, savory gravy with hearty vegetables. It’s classic comfort food that’s perfect for family dinners, holidays, or meal prep—no one will ever miss the gluten!
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Prep Time 20 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 40 minutes
Servings 6 servings

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.
    Image of chuck roast being browned in the dutch oven.
  • 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.
    Image of yellow onion being browned in the dutch oven.
  • 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.
    Image of onions, tomato paste, garlic, beef broth, red wine, and bay leaves in large dutch oven.
  • 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.
    Chuck roast with yellow onions, thyme, bay leaves, beef broth and red wine in a large dutch oven.
  • Slow Braise in the Oven: Cover the Dutch oven with an oven-safe lid and transfer to the preheated oven. Cook for 2 hours.
    Chuck roast with yellow onions, thyme, bay leaves, beef broth and red wine in a large dutch oven.
  • 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.
    Large dutch oven with carrots, celery and baby potatoes over the chuck roast and other ingredients.
  • 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.
    Finished gluten-free pot roast in a dutch oven sitting on a tabletop.
  • 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.
    Image of person holding a glass with cornstarch mixture in it.
  • Serve & Garnish: Slice or shred the roast, spoon the gravy over the top, and garnish with fresh parsley. Serve with the vegetables and enjoy!
    Image of gravy being poured over the gluten-free pot roast.

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

Calories: 718kcal | Carbohydrates: 38g | Protein: 56g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 1051mg | Potassium: 1846mg | Fiber: 6g | Sugar: 7g | Vitamin A: 12869IU | Vitamin C: 34mg | Calcium: 117mg | Iron: 8mg
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