Checking the ingredient list, there's no flour, breadcrumbs, or other wheat-based thickeners here — the braising liquid gets its body from tomato paste, broth, and reduction, not a flour slurry, so this one's naturally suited to the way this page approaches things. The chuck roast gets a bold rub of lemon zest, cracked pepper, garlic and onion powder, then a hard sear before it braises low and slow until it shreds apart with almost no resistance. Carrots, parsnips, and turnips go in partway through, soaking up all that lemony, herby pan juice while they turn fork-tender. A squeeze of fresh lemon at the end and a scatter of parsley keep everything bright instead of heavy, which balances out the deep, savory braise beautifully. It's a comforting, one-pot dinner that fits neatly into a gluten free rotation without sacrificing any of that classic pot roast richness.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Preheat the oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels. In a small bowl, combine the salt, cracked black pepper, lemon zest, garlic powder, onion powder, dried thyme, and dried rosemary. Press the spice rub firmly onto all sides of the roast.
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 seared roast to a plate.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
