Low Sodium Easy Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

A deeply savory braise built around a well-seared chuck roast, this one spends hours low and slow in the oven until it practically falls apart at the touch of a fork. The base comes together from softened onion, garlic, and tomato paste, deglazed with a hearty red wine and simmered down with low-sodium beef broth, thyme, and bay leaf for a rich, rounded flavor. Baby potatoes and carrots go in partway through, soaking up all that braising liquid until they're tender and deeply flavorful. Once the roast shreds easily, everything gets piled together and finished with a spoonful of those pan juices and a scatter of fresh parsley. It's comforting, hands-off cooking at its best, and it fits neatly into a low added-salt kitchen without sacrificing any of that classic pot roast depth. This is the kind of dinner you'll want on repeat all winter long.

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Ingredients

6 servings

3 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
2 tbsp vegetable oil
1 medium yellow onion, roughly chopped
4 garlic cloves, smashed
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
2 cups low-sodium beef broth
2 sprigs fresh thyme
1 bay leaf
1 lb baby potatoes, halved
3 medium carrots, cut into 2-inch pieces
2 tbsp fresh flat-leaf parsley, roughly 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 large Dutch oven over medium-high heat until shimmering. Add the roast and sear, undisturbed, for 4–5 minutes per side until a deep brown crust forms on all surfaces. Transfer the roast to a plate and set aside.

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