Dairy Free Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

This braised chuck roast turns out fall-apart tender after a low, slow trip in the oven, built on a deeply seared crust and a rich braising liquid of red wine, beef broth, and tomato paste. Carrots, parsnips, and baby potatoes soak up all that savory flavor as they cook right alongside the meat, turning silky and sweet by the time everything's done. Fresh thyme and a bay leaf keep the broth aromatic, while a scatter of sliced scallions and parsley at the end adds brightness and color to the finished platter. Every bite is deeply savory, from the shreddable beef to the vegetables spooned with plenty of those pan juices. It's a comforting, one-pot dinner that holds up beautifully for a dairy free table, no fuss required. Serve it straight from the platter with extra braising liquid ladled over the top for the ultimate cozy meal.

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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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½ tsp black pepper
2 tbsp garlic-infused oil
1 tbsp tomato paste
½ cup dry red wine
2 cups beef broth
2 tsp fresh thyme leaves (or ¾ tsp dried thyme)
1 bay leaf
1 tbsp gluten free flour blend
4 medium carrots (about 12 oz), cut into 2-inch pieces
2 medium parsnips (about 8 oz), cut into 2-inch pieces
1 lb baby potatoes, halved
4 scallions, green tops only, thinly sliced

For serving

1 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 pepper.
2
Heat the garlic-infused 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 mahogany crust forms and the meat releases easily from the pot. Transfer the roast to a plate.

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