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Gluten-Free Pot Roast (Oven Or Slow Cooker)

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Learn 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.

Gluten-free pot roast in a white Dutch oven

We’ve been in a cozy comfort food season at our house for the last few months. Maybe it’s winter, 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!? Gluten-Free pot roast is as easy as can be, and ours is tender, savory, and loaded with 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…

Ingredients for gluten-free pot roast

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

  • Beef Chuck Roast. 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. 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.
  • 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.

making gluten-free pot roast step by step

How To MAke Gluten-Free Pot Roast IN The Oven

  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. (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!

How To Make Slow Cooker Gluten-Free Pot Roast

  1. Heat oil over medium heat in a large Dutch oven.
  2. 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 the crock of your slow cooker and repeat with second 2 pieces of roast.
  3. 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)
  4. Add The Veggies. Pour this mixture over the beef in the slow cooker and surround the roast with diced onion, carrots, and celery.
  5. Tuck In The Herbs. Top the roast with rosemary sprig and tuck a bay leaf into the liquid.
  6. Cover the slow cooker with a lid and cook on HIGH for 2 hours.
  7. 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.
  8. 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.
  9. 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.
  10. 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)
  11. Serve the pot roast and vegetables with gravy and enjoy!
A plate of gluten-free pot roast with carrots and potatoes

Sides To Serve With Pot Roast

Part of what’s so great about a pot roast is that it can be an all-in-one sort of dinner! You don’t necessarily NEED a bunch of side dishes to go with pot roast, but it can be nice to add a little something on the side. Here are some of our favorites:

A plate of gluten-free pot roast with carrots and potatoes

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! 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.

WE SUGGEST:

⭐ Don’t forget to leave a star review and comment below when you make our gluten-free pot roast recipe. I can’t wait to hear how it goes!

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Gluten-free pot roast in a white Dutch oven

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


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5 from 2 reviews

  • Author: Emily Dixon, One Lovely Life
  • Total Time: 0 hours
  • Yield: 810 servings 1x
  • Diet: Gluten Free

Description

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. 


Ingredients

Scale
  • 1 Tablespoon olive oil
  • 3 1/2 to 4 lbs. beef chuck roast, cut into 34 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
  • 45 carrots, cut into 2-inch pieces
  • 23 stalks celery, cut into 1 1/2 inch pieces
  • 12 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:

  1. Preheat the oven to 300 degrees F.
  2. Heat oil over medium heat in a large Dutch oven.
  3. 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.
  4. 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)
  5. Return browned roast to the Dutch oven and surround it with diced onion, carrots, and celery.
  6. Top the roast with rosemary sprig and tuck a bay leaf into the liquid.
  7. 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. 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. 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!

Slow Cooker Instructions:

  1. Heat oil over medium heat in a large Dutch oven.
  2. 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.
  3. 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)
  4. Pour this mixture over the beef in the slow cooker and surround the roast with diced onion, carrots, and celery.
  5. Top the roast with rosemary sprig and tuck a bay leaf into the liquid.
  6. Cover the slow cooker with a lid and cook on HIGH for 2 hours.
  7. 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.
  8. 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.
  9. 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.
  10. 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)
  11. 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.

  • Prep Time: 25 minutes
  • Cook Time: 4 1/2 hours
  • Category: Main Dish
  • Method: Oven
  • Cuisine: American

4 Comments

  1. This pot roast recipe was delicious and so easy. Made wonderful gravy. I made mine in a dutch oven for company. This will definitely be added to my rotation.






  2. This was great for Sunday dinner today. I put the potatoes in under the beef pieces in the crock pot. After four hours on high everything was perfect!






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