Low Sodium Dutch Oven Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

This deeply savory pot roast starts with a chuck roast seared until it forms a deep mahogany crust, then settles into a low, slow braise with onions, carrots, celery, and garlic softened until golden. Tomato paste and a good glug of dry red wine build a rich, complex base, while low-sodium beef broth, diced tomatoes, thyme, rosemary, and bay leaves round it into a braising liquid worth spooning over every bite. Two hours in the oven turns the meat fall-apart tender, and a final stretch with halved Yukon Gold potatoes lets them soak up all that flavor before they're fork-tender themselves. Finished with a scatter of fresh parsley, this is the kind of Sunday dinner that fills the kitchen with a rich, meaty aroma long before it hits the table. Because you're building the flavor yourself from wine, tomato, herbs, and slow-cooked vegetables rather than reaching for pre-seasoned shortcuts, it's an easy dish to keep on hand for anyone watching their sodium intake. Shred it, ladle the vegetables and braising liquid over the top, and you've got a comforting, from-scratch meal that works beautifully on an added salt–conscious table.

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Ingredients

6 servings

3 ½ lb boneless beef chuck roast
1 ½ tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp black pepper, freshly ground
2 tbsp vegetable oil
1 large yellow onion, cut into 1-inch wedges
3 medium carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
4 cloves garlic, smashed
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
2 cups low-sodium beef broth
1 can (14.5 oz) diced tomatoes, with juices
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
1 lb baby yukon gold potatoes, halved

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Pat the chuck roast thoroughly dry with paper towels, then season all over with the salt and pepper.
2
Heat the vegetable oil in a 5–7 qt Dutch oven over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 minutes per side, until a deep mahogany crust forms and the meat releases easily from the pot. Transfer the roast to a plate.

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