Dairy Free Easy Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

This is a Sunday-dinner classic done low and slow, with a chuck roast seared until deeply browned before it braises for hours until fork-tender. Onion, garlic, and tomato paste build a rich base, while red wine and beef broth reduce into a deeply savory braising liquid that soaks into every bite. Baby potatoes and carrots go in partway through, soaking up all that flavor while turning meltingly soft alongside the meat. The result is a hearty, shreddable roast draped in glossy pan juices, finished with a scatter of fresh parsley for brightness. It's a comforting, one-pot dinner that fits neatly into a dairy free routine without sacrificing that rich, slow-cooked flavor.

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Ingredients

6 servings

3 lb boneless beef chuck roast
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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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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