Gluten Free Easy Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

A low-and-slow braise like this is exactly the kind of dish that makes a gluten free dinner feel effortless. The chuck roast gets seared until deeply browned, then simmers for hours in a rich mixture of red wine, beef broth, garlic, and tomato paste until it's fall-apart tender and infused with flavor. Baby potatoes and carrots roast right alongside it in the same pot, soaking up all those savory pan juices. Fresh thyme and bay leaf keep the broth aromatic, while a sprinkle of parsley at the end brightens the whole platter. It's a comforting, one-pot meal that works beautifully for a gluten free table, no fuss required. Shred it over the vegetables, spoon on the juices, and you've got a hearty dinner that tastes like it took all day — because it did, in the best way.

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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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