This Dairy Free Pot Roast recipe is easy to make because it only requires a few ingredients and can be prepared in 15 minutes and then bakes for 4 hours.
The beef chuck roast is seared in a Dutch oven and then braised in a flavorful sauce made with beef stock, red wine, gluten-free flour, bay leaf, carrots, onions, garlic, parsley, and thyme. The braising process takes several hours, so this recipe is perfect for a cozy Sunday meal.
This Dairy Free Pot Roast recipe is gluten free, dairy free and nut free.
why you’ll love this recipe
- This pot roast is great for leftovers.
- The roast can be reheated in the microwave or oven and served with mashed potatoes, rice, or noodles.
- The beef can be used in a variety of dishes, such as salads, sandwiches, and tacos.
- This Dairy Free Pot Roast is gluten-free, dairy-free, and nut-free, making it a great option for people with allergies or dietary restrictions.
- This pot roast is packed with veggies, making it a healthy and satisfying meal.
- The carrots, onions, and garlic add flavor and nutrients to the Dairy Free Pot Roast.
- The parsley and thyme add a fresh and herbaceous flavor.
- This pot roast is also easy to meal prep.
ingredients & substitutions
Beef Chuck Roast:
The beef chuck roast is the centerpiece of this Dairy Free Pot Roast recipe. It is a well-marbled cut of beef that is perfect for braising. The marbling helps to keep the beef moist and flavorful during the long cooking process. If you can’t find a beef chuck roast, you can substitute another well-marbled cut of beef, such as a rump roast or a brisket.
Beef Stock or Broth:
Beef stock or broth is used to add flavor and moisture to the Dairy Free Pot Roast. Make sure the stock or broth is gluten free for a gluten free recipe. I like to use this one.
Red Wine:
Red wine adds a rich and complex flavor to the pot roast. It also helps to tenderize the beef. You can use any type of red wine that you like, but a dry red wine is best. If you don’t have red wine, you can substitute red wine vinegar or more beef broth.
Gluten-Free All-Purpose Flour:
Gluten-free all-purpose flour is used to thicken the gravy for the Dairy Free Pot Roast. You can use any brand of gluten-free all-purpose flour that you like. If you don’t have gluten-free all-purpose flour, you can substitute cornstarch or tapioca starch.
Carrots:
Carrots add sweetness and nutrients to the pot roast. They also help to thicken the gravy. You can use any type of carrot that you like, but peeled and chopped carrots are easiest to use.
If you don’t have carrots, you can substitute other root vegetables, such as potatoes or parsnips in this Dairy Free Pot Roast.
Bay Leaf:
Bay leaf adds a subtle depth of flavor to the pot roast. It is a traditional ingredient in many pot roast recipes.
If you don’t have bay leaf, you can omit it.
Onions:
Onions add depth of flavor and aroma to the pot roast. They also help to thicken the gravy. You can use any type of onion that you like, but yellow onions are most common.
If you don’t have onions, you can substitute shallots or garlic cloves.
Garlic:
Garlic adds a pungent and savory flavor to the pot roast. It is a traditional ingredient in many pot roast recipes. You can use fresh garlic cloves or minced garlic from a jar.
If you don’t have garlic, you can substitute garlic powder in this Dairy Free Pot Roast.
taste & texture
This Dairy Free Pot Roast is a hearty and flavorful dish that is perfect for a cozy Sunday meal. The texture of the beef is fork-tender. It is soft and easy to chew. The gravy is thick and smooth. It is not too salty or too sweet. The vegetables are soft but not mushy. The beef is fork-tender and juicy, and the gravy is rich and savory. The vegetables add a sweetness and freshness to the dish.
directions
Step 1
Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Once the oil is shimmering, sear the beef roast on all sides until browned, about 5 minutes per side.
Remove the beef roast from the Dutch oven and set aside.
Step 2
To the same Dutch oven, add the beef stock or broth, red wine, gluten-free flour, bay leaf, carrots, onions, garlic, parsley, and thyme. Bring to a simmer, stirring occasionally.
Return the beef chuck roast to the Dutch oven and nestle it among the vegetables.
Step 3
Cover the Dutch oven and transfer it to the preheated oven. Braise for 3-4 hours, or until the beef is fork-tender.
Remove the beef chuck roast from the Dutch oven and let it rest for 10-15 minutes before slicing.
Step 4
While the beef is resting, strain the gravy through a fine-mesh sieve into a saucepan. Discard the solids and bring the gravy to a simmer. Adjust the seasoning with salt and pepper to taste.
Step 5
Slice the beef roast and serve with the gravy and vegetables.
expert tips & tricks
- Sear the beef roast well on all sides before braising.
- Don’t overcook the Dairy Free Pot Roast. It should be fork-tender.
- Let the beef roast rest for 10-15 minutes before slicing. This will help the juices redistribute and make the beef more tender.
how to make this lower carb
To make this Dairy Free Pot Roast low-carb, you can substitute the red wine with beef broth and omit the carrots. This will reduce the carbohydrate content of the dish to about 5 grams per serving.
how to make this low fat or healthier
To make this Dairy Free Pot Roast low-fat, you can trim off any excess fat from the beef chuck roast. You can also use a leaner cut of beef, such as sirloin tip or top round roast.
how to serve, store and meal prep
Serving:
This Dairy Free Pot Roast can be served with a variety of side dishes, such as mashed potatoes, rice, noodles, or roasted vegetables. It can also be served with a simple salad or a side of bread.
Storing in the Fridge:
To store the Dairy Free Pot Roast in the fridge, let it cool completely and then transfer it to an airtight container. The pot roast will keep in the fridge for up to 3-4 days.
Storing in the Freezer:
To store the Dairy Free Pot Roast in the freezer, let it cool completely and then transfer it to a freezer-safe bag or container. The pot roast will keep in the freezer for up to 3-4 months.
Reheating:
To reheat the Dairy Free Pot Roast, you can thaw it in the refrigerator overnight and then reheat it in a 325°F (163°C) oven until heated through. You can also reheat the pot roast in the microwave, but be careful not to overcook it.
Meal Prepping in Individual Portions:
To meal prep the Dairy Free Pot Roast in individual portions, simply shred the beef and divide it into containers. You can also add some of the vegetables to the containers. The beef and vegetables will keep in the refrigerator for up to 3 days.
Preparing Beforehand and Storing in the Fridge:
To prepare the Dairy Free Pot Roast beforehand and store it in the fridge, simply follow the recipe up to the point where you would put the pot roast in the oven. Let the pot roast cool completely and then transfer it to an airtight container. The pot roast will keep in the fridge for up to 2 days. When you are ready to bake the pot roast, simply transfer it to a baking dish and bake it in a 325°F (163°C) oven until heated through.
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Dairy Free Pot Roast
Ingredients
- 4 lb beef chuck roast
- salt and pepper to taste
- 1 tbsp olive oil
- 2-3 tbsp tomato paste
- 1/2-1 cup red wine or more beef broth
- 2 cups beef stock or broth gluten-free
- 2 tbsp gluten-free all-purpose flour
- 2 onions peeled and roughly chopped
- 2 carrots peeled and roughly chopped
- 2 cloves garlic minced or garlic powder
- 1 bay leaf
- 2 tbsp fresh parsley sprigs or dried parsley
- 2 tbsp fresh thyme sprigs or dried thyme
Instructions
- Preheat oven to 300°F (150°C).
- Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large oven-safe Dutch oven over medium-high heat.
- Once the oil is shimmering, sear the beef roast on all sides until browned, about 5 minutes per side.
- Remove the beef roast from the Dutch oven and set aside.
- To the same Dutch oven, add the beef stock or broth, red wine, gluten-free flour, bay leaf, carrots, onions, garlic, parsley, and thyme and tomato pasta. Bring to a simmer, stirring occasionally.
- Return the beef roast to the Dutch oven and nestle it among the vegetables.
- Cover the Dutch oven and transfer it to the preheated oven.
- Braise for 3-4 hours, or until the beef is fork-tender.
- Remove the beef roast from the Dutch oven and let it rest for 10-15 minutes before shredding.
- While the beef is resting, strain the gravy through a fine-mesh sieve into a saucepan. Discard the solids and bring the gravy to a simmer. Adjust the seasoning with salt and pepper to taste.
- Slice the beef roast and serve with the gravy and vegetables.
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