5 from 2 votes
Pot roast, carrots, and mashed potatoes in a bowl on top of a striped towel with a knife and fork to the side
Gluten Free Pot Roast
Prep Time
25 mins
Cook Time
3 hrs
Roast out of the fridge
30 mins
Total Time
3 hrs 55 mins
 

A healthy and hearty recipe made without wine, MSG, and gluten free. Not lacking in flavor, this delicious meal is easy to make. Cooking time will vary between 3-4 hours depending on how large your roast is. Serve with mashed potatoes, cauliflower, or whipped parsnips.

Course: Dinner
Cuisine: American
Keyword: Gluten Free Pot Roast, Pot Roast without Wine
Servings: 6 people
Calories: 638 kcal
Author: The Dizzy Cook
Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons butter or ghee
  • 1 3-4 pound boneless beef chuck roast *This can be 2 pieces that are 2-2 1/2 pounds
  • 12 oz (about 5) large carrots, peeled and cut into 2-3 inch chunks
  • 3 shallots, peeled and sliced
  • 2 garlic cloves, minced
  • 3/4 cup pear juice
  • 1/4 cup distilled white vinegar
  • 2 cups broth or stock of choice *
  • 1 bay leaf
  • 2-3 sprigs fresh thyme and rosemary
  • kosher salt and pepper
Instructions
  1. Take roast out of the fridge about 30 minutes before you start cooking. Preheat the oven to 325 degrees F. In a large, heavy dutch oven, melt butter and oil over medium high heat until hot, but not smoking. Season meat with salt and pepper on both sides. Add meat and sear on all sides, about 3 minutes each, until golden brown. Remove the meat and set aside, turning the heat down to medium.

  2. Add shallots, carrots, and garlic, stirring till shallots get a little soft, about 2 minutes. Pour in the pear juice and vinegar and turn up the heat till it begins to simmer. Reduce, about 3-4 minutes. Add broth, herbs, 1 teaspoon kosher salt, and return the meat to the pot. You want the liquid to come up on your meat at least 1/2-3/4 of the way up. If it doesn't, add more broth. Cover with a tight-fitting lid and place in the oven to cook for 3-4 hours, or until the meat is falling apart and tender.

  3. Remove the meat from the dutch oven and place on a cutting board. With two forks, shred the meat here and there so it's falling apart. Taste and adjust the seasoning in the sauce. Meanwhile, if you want a thicker sauce, you can reduce the leftover liquid in the dutch oven by simmering. Serve warm with mashed cauliflower or potatoes.

Recipe Notes
Nutrition Facts
Gluten Free Pot Roast
Amount Per Serving
Calories 638 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 101mg4%
Potassium 331mg9%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 6g7%
Protein 72g144%
Vitamin A 9589IU192%
Vitamin C 15mg18%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.