Low Sodium Yankee Pot Roast with Carrots and Potatoes

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

Low Sodium Yankee Pot Roast with Carrots and Potatoes

This deeply savory pot roast starts with a well-seared chuck roast, browned until it develops a rich mahogany crust, then slow-braised until it falls apart at the touch of a fork. Onion, garlic, and tomato paste build a deep, savory base, while red wine and diced tomatoes simmer together into a thick, glossy braising liquid. Yukon Gold potatoes and carrots go in partway through the braise, soaking up all that flavor while turning fork-tender alongside the beef. The braising liquid gets whisked into a silky gravy right in the pot, ladled generously over the sliced roast and vegetables before serving. It's the kind of low-and-slow, comforting dinner that's easy to portion out with your own seasoning in mind, making it a solid choice for anyone tracking their sodium intake closely. Finished with a scatter of fresh parsley, it's a hearty, from-scratch meal built for a cozy night in.

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Ingredients

6 servings

3 ½ lb boneless beef chuck roast
1 ½ tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp black pepper, freshly ground
2 tbsp vegetable oil
1 large yellow onion, cut into 1-inch wedges
3 garlic cloves, smashed
2 tbsp tomato paste
½ cup dry red wine
2 cups low-sodium beef broth
1 can (14.5 oz) diced tomatoes, with juices
2 sprigs fresh thyme
1 bay leaf
1 lb yukon gold potatoes, cut into 1 ½-inch chunks
1 lb carrots, peeled and cut into 1 ½-inch pieces
2 tbsp all-purpose flour

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 pepper.
2
Heat the vegetable oil in a large (6-quart) 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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