Gluten Free Garlic Herb Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

This deeply savory pot roast starts with a hard sear on a well-seasoned chuck roast, building a rich, caramelized crust before it braises low and slow with onions, carrots, and celery. A quick bloom of tomato paste and a splash of apple cider vinegar deepen the broth, while fresh thyme, rosemary, and bay leaves infuse every spoonful with earthy aroma. Hours in the oven turn the beef fork-tender, and baby potatoes soak up all that flavorful braising liquid right alongside it. Finished with a scatter of fresh parsley, it's the kind of cozy, one-pot meal that feels like a hug in a bowl. This is a great option for a gluten free dinner rotation, especially when you want something hearty enough for a Sunday table but simple enough for a weeknight braise.

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Ingredients

6 servings

3 lb 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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½ tsp black pepper
2 tbsp olive oil
6 cloves garlic, smashed and peeled
1 medium yellow onion, roughly chopped
3 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
2 tbsp tomato paste
2 cups beef bone broth
1 tbsp apple cider vinegar
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 dried bay leaves
1 lb baby 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 black pepper.
2
Heat the olive 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.

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