Go Back
–+ servings
Gluten-free pot roast in a white Dutch oven

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
Cook Time: 4 hours 25 minutes
Total Time: 4 hours 50 minutes
Print Pin
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.

Find it Online:

https://www.onelovelylife.com/gluten-free-pot-roast/