Dairy Free Pot Roast
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.
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.