Gluten Free Pot Roast with Root Vegetables
Few things hit harder on a cold evening than a low-and-slow braised chuck roast surrounded by tender root vegetables and a glossy, deeply savory sauce. The braising liquid here is built on dry red wine, beef broth, tomato paste, and a splash of tamari — which steps in for traditional soy sauce and keeps the whole dish wheat-free without sacrificing any of that rich, umami depth. A cornstarch slurry thickens the pan sauce at the end, so you get that silky, spoon-coating finish without a single grain of flour in sight. Carrots, parsnips, and baby potatoes go into the pot for the final hour of braising, soaking up all those herb-scented juices until they're completely fork-tender. The beef itself braises low and slow at 325°F for a full three hours, reaching that ideal pull-apart texture that makes every bite feel like it took serious effort — even though the oven does most of the work. This recipe serves 6, making it an ideal Sunday dinner or a meal that stretches beautifully into the week. Finish it with a scatter of fresh parsley and let the sauce do the talking.
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Learn more →Ingredients
6 servings
- 3 lb boneless beef chuck roast
- 1 ½ tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 tbsp tamari
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 4 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, cut into 2-inch pieces
- 1 lb baby potatoes, halved
- 2 tbsp cornstarch
- 2 tbsp cold water
For serving
- 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 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 and the meat releases easily from the pot. Transfer the roast to a plate and set aside.
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