Gluten-Free Pot Roast (Oven Or Slow Cooker)

Dinner tonight is a cozy gluten-free pot roast! We’ll show you how to make the best gluten-free pot roast in the oven OR slow cooker with this easy recipe! It’s nourishing comfort food done right.

We’ve been in a cozy comfort food season at our house for the last few months. Maybe it’s that it’s winter time, maybe it’s just life, but we’ve been VERY into making something hearty and comforting on the weekends, whether it’s a batch of homestyle Spaghetti Sauce, a big pot of Chicken Soup, a retro meatloaf with sticky-sweet glaze, or something like a pot roast.

Is there anything more classically comforting than a pot roast!? This Gluten-Free pot roast recipe is as easy as can be, and ours is tender, savory, and loaded with wonderful flavor. We’ve even got tips for making gluten-free gravy to serve with pot roast!

Whether you want to make your pot roast in the oven or in the slow cooker, we’ve got directions for you! You’ll just need some simple ingredients to get started.

Here’s what you need to make our easy gluten-free pot roast…

Here’s What You need To Make A Great Pot Roast

• Beef Chuck Roast. Our key ingredient! My favorite cut of beef for pot roast is chuck roast. It’s marbled with enough fat to stay juicy, and gets lovely and tender when cooked slowly like this.
• Beef Broth. The better the quality, the better the overall flavor of your pot roast and gravy. Our top choice is Bonafide Provisions beef bone broth (frozen), but it’s pricey. It’s worth it for special occasions!
• Balsamic Vinegar. Using vinegar might sound strange, but it mimics the effect of adding red wine, with a layer of acidity that brightens up the whole dish. Don’t worry–it won’t taste like vinegar!
• Worcestershire Sauce. Did you catch our post about gluten-free Worcestershire sauce? This magic ingredient adds a delicious layer of umami.
• Dijon Mustard. My secret ingredient! Just like in our Paleo Beef Stew recipe, we use the teensy tiniest bit of Dijon mustard to add another very subtle layer of flavor. If you absolutely hate mustard, feel free to leave it out, but I promise that my mustard-hating husband LOVES the way this pot roast tastes.
• Onion, Carrots & Celery. This trio of veggies (known as mirepoix) is the flavor foundation for all sorts of dishes, and it definitely brings a lot to the table here! I dice the onion small, so it gets meltingly tender, while I keep the carrots and celery in larger pieces so they hold their shape even after slow cooking. (You CAN use baby carrots, I just prefer the look of regular carrots) 
• Potatoes. I love the way pot roast potatoes taste, but if you prefer your potatoes on the side, feel free to skip these. We’ll add them partway through cooking so they don’t over-cook.
• Rosemary & Bay Leaf. A lovely blend of flavors that infuse as the pot roast cooks. SO GOOD!
• Salt & Pepper. Don’t skimp on these two seasonings! They’ll make or break your pot roast. (That said, if your broth is salty, maybe start small on the salt.)

Don’t Forget A Dutch Oven Or Slow Cooker! To actually COOK this gluten-free pot roast, you’ll need either a 5-6 quart Dutch oven (oven-safe pot with a lid), or a slow cooker. Both are delicious! The slow-cooker won’t heat up your house, but a Dutch oven gets the most lovely caramelized texture.

How To Make Gluten-Free Pot Roast In The Oven

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!

1. Preheat the oven to 300 degrees F.
2. Heat oil over medium heat in a large Dutch oven.
3. Season & Brown The Beef. Sprinkle the roast with a generous sprinkle of salt and pepper and add 2 of the pieces of roast to the Dutch oven. Brown the beef 4-5 minutes per side, until well browned. Remove to a plate and repeat with second 2 pieces of roast.
4. Deglaze The Pan. Remove all the browned roast to the plate, then add the beef broth, balsamic vinegar, Worcestershire, Dijon, and garlic to the pan, stirring and scraping up and browned bits from the bottom of the pan. (This is called deglazing the pan)
5. Add The Veggies. Return browned roast to the Dutch oven and surround it with diced onion, carrots, and celery.
6. Tuck In The Herbs. Top the roast with rosemary sprig and tuck a bay leaf into the liquid.
7. Cook 2 Hours. Cover the pot with a lid and cook at 300 degrees for 2 hours.
8. Add the potatoes, then cover and return to the oven. Cook another 1 1/2 to 2 hours, or until the meat is easily fork tender and shreds or pulls apart easily.
9. Finish The Roast. Discard the bay leaf and remove the rosemary sprig. Place the beef and vegetables on a serving platter and cut or shred the beef into small pieces.
10. Make Gravy. To thicken the juices into gravy, add a cornstarch slurry. In a small bowl, combine 2 Tablespoons of cornstarch with 2 Tablespoons cool water. Whisk until fully dissolved, then stir into the warm pan juices from the pot roast.
11. Heat the juices on the stovetop over medium heat, stirring until the sauce has thickened. (If you want it even thicker, repeat this process with another 1 Tablespoon cornstarch + water)
12. Serve the pot roast and vegetables with gravy and enjoy!

FAQ + Tips And Tricks For The Best Gluten-Free Pot Roast

Where’s The Best Place To Buy Beef Roast? I usually buy my chuck roast at Costco or Thrive Market for the best price. Thrive Market carries grass-fed beef options sourced from sustainable producers, which we love to support. We get lots of other gluten-free & healthy staples there, too! (Get 40% off your first order with my link!)

What’s The Best Kind Of Beef For Pot Roast? Chuck roast is the best cut of meat for a pot roast or other slow cooked recipes! It’s got a great blend of lean meat and fat. It’s perfect for slow cooking, and gets meltingly tender and juicy when cooked in the oven or slow cooker like this.

How Long Does It Take To Cook A Pot Roast? For a 4-pound pot roast, it will take about 4 hours in the oven or slow cooker. (A 3 1/2 pound roast will take about 3 1/2 hours)

Do You Put Vegetables On Top Or On The Bottom Of A Pot Roast? I usually put my vegetables around the beef rather than on top or on the bottom. If you’d like, you can layer sturdier veggies (like carrots) on the bottom, then put the meat on top.

More Gluten-Free Comfort Food Recipes To Try

Easy Gluten-Free Meatloaf

Slow Cooker Beef Stew (Paleo!)

Cheesy Gluten-Free Baked Ziti

Gluten-Free Swedish Meatballs

Gluten-Free Pot Roast (In The Oven Or Slow Cooker!)

5 from 8 votes

Emily Dixon, One Lovely Life

Here’s how we make the BEST gluten-free pot roast in the oven or in a slow cooker! Either way, it’ll be cozy, comforting, and completely delicious. 

Prep Time: 25 minutes minutes

Cook Time: 4 hours hours 25 minutes minutes

Total Time: 4 hours hours 50 minutes minutes

Print Pin Rate

Servings: 8 -10 servings

Calories: 402kcal

Ingredients

• 1 Tablespoon olive oil
• 3 1/2-4 lbs. beef chuck roast cut into 3-4 large pieces & patted dry with a paper towel
• salt & pepper to taste
• 2 cups beef broth
• 2 Tablespoons balsamic vinegar
• 2 teaspoons gluten-free Worcestershire sauce like Lea & Perrins
• 1 teaspoon Dijon mustard optional, but HIGHLY recommended
• 2 cloves garlic minced
• 1 onion diced
• 4-5 carrots cut into 2-inch pieces
• 2-3 stalks celery cut into 1 1/2 inch pieces
• 1-2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary
• 1 bay leaf
• 1 1/2 pounds baby Yukon gold potatoes or regular Yukon gold potatoes, quartered*
• 2 Tablespoons cornstarch + 2 Tablespoons cool water.
• Optional: fresh parsley or more rosemary for garnish.

Instructions

Oven Instructions:

• Preheat the oven to 300 degrees F.
• Brown The Beef. Heat oil over medium heat in a large Dutch oven. Season the roast with a generous sprinkle of salt and pepper and add 2 of the pieces of roast to the Dutch oven. Brown the beef 4-5 minutes per side, until well browned. Remove to a plate and repeat with second 2 pieces of roast.
• Deglaze The Pan. Remove all the browned roast to the plate, then add the beef broth, balsamic vinegar, Worcestershire, Dijon, and garlic to the pan, stirring and scraping up and browned bits. (This is called deglazing the pan)
• Add The Veggies & Herbs. Return browned roast to the Dutch oven and surround it with diced onion, carrots, and celery. Top the roast with rosemary sprig and tuck a bay leaf into the liquid.
• Cook Roast 2 Hours. Cover the pot with a lid and cook at 300 degrees for 2 hours.
• Add Potatoes. Add the potatoes, then cover and return to the oven. Cook another 1 1/2 to 2 hours, or until the meat is easily fork tender and shreds or pulls apart easily.
• Finish The Roast. Discard the bay leaf and remove the rosemary sprig. Place the beef and vegetables on a serving platter and cut or shred the beef into small pieces.

To Make Gravy:

• Make Cornstarch Slurry. To thicken the juices into gravy, add a cornstarch slurry. In a small bowl, combine 2 Tablespoons of cornstarch with 2 Tablespoons cool water. Whisk until fully dissolved, then stir into the warm pan juices from the pot roast.
• Cook To Thicken. Heat the juices on the stovetop over medium heat, stirring until the sauce has thickened. (If you want it even thicker, repeat this process with another 1 Tablespoon cornstarch + water.) Serve the pot roast and vegetables with gravy and enjoy!

Slow Cooker Instructions:

• Brown The Roast. Heat oil over medium heat in a large Dutch oven. Season the roast with a generous sprinkle of salt and pepper and add 2 of the pieces of roast to the Dutch oven. Brown the beef 4-5 minutes per side, until well browned. Remove to the crock of your slow cooker and repeat with second 2 pieces of roast.
• Deglaze The Pan. Remove all the browned roast to the crock of your slow cooker, then add the beef broth, balsamic vinegar, Worcestershire, Dijon, and garlic to the Dutch oven, stirring and scraping up and browned bits. (This is called deglazing the pan)
• Combine. Pour this mixture over the beef in the slow cooker and surround the roast with diced onion, carrots, and celery. Top the roast with rosemary sprig and tuck a bay leaf into the liquid.
• Slow Cook 2 Hours. Cover the slow cooker with a lid and cook on HIGH for 2 hours.
• Add Potatoes & Finish Cooking. Quickly add the potatoes, then cover and cook on HIGH another 2 hours, or until the meat is easily fork tender and shreds or pulls apart easily. Discard the bay leaf and remove the rosemary sprig. Place the beef and vegetables on a serving platter and cut or shred the beef into small pieces.
• Make Gravy. To thicken the juices into gravy, pour the pan juices from the pot roast into a saucepan and add a cornstarch slurry. In a small bowl, combine 2 Tablespoons of cornstarch with 2 Tablespoons cool water. Whisk until fully dissolved, then stir into the warm pan juices from the pot roast. Heat the juices on the stovetop over medium heat, stirring until the sauce has thickened. (If you want it even thicker, repeat this process with another 1 Tablespoon cornstarch + water) Serve the pot roast and vegetables with gravy and enjoy!

Notes

*If you’re not adding potatoes, just cook in the oven 3 1/2-4 hours, or 3 1/2-4 hours in a slow cooker on HIGH.

Video

Course: Main Dish

Cuisine: American

Keyword: gluten-free pot roast, gluten-free pot roast recipe, slow cooker gluten-free pot roast, the best gluten-free pot roast

Nutrition

Serving: 0.125(1/8) recipe | Calories: 402kcal | Carbohydrates: 18.9g | Protein: 49g | Fat: 13.4g | Saturated Fat: 3.5g | Cholesterol: 134mg | Sodium: 361.9mg | Potassium: 1296.6mg | Fiber: 3g | Sugar: 3.9g | Vitamin C: 15.8mg | Calcium: 51.7mg

Nutrition facts are an estimate only and will vary based on brands and amounts used.

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