There’s nothing cozier than a gluten-free pot roast on a chilly winter evening. As a busy mom, I also love making this dish for hectic weeknights any time of year. The best part is how quickly it comes together: about 20 minutes of hands-on prep, then you can set it and let the oven do the rest while you take care of other tasks or spend time with your kids.
I usually use a slow cooker, but this time I braised the roast in the oven at low heat and it turned out wonderfully tender and flavorful. This version is naturally gluten free and also free of dairy, eggs, soy, and nuts—making it a reliable option for families with dietary restrictions.
This one-pot meal is a winner across the table, from picky toddlers to grown-ups, and it keeps well as leftovers. It’s great for packing into a preheated thermos for lunches—the roast will stay warm for hours when stored that way.
To make this recipe you will need:
- 3 lbs organic grass-fed beef
- 6 large carrots
- 1 quart beef broth (gluten free)
- 2 large russet potatoes
- 1 medium Vidalia onion
- 1 tbsp olive oil
- 1 tsp paprika
- Salt, to taste
- Pepper, to taste
- Large Dutch oven
Gluten Free Pot Roast Printable Recipe
Gluten Free Pot Roast
A simple “fix it and forget it” comfort-food classic that’s gentle on restricted diets.
Main Course
American
20 minutes
4 hours
4 hours 20 minutes
6
691 kcal
Jereann Zann – Celiac Mama
Ingredients
- 3 lbs. organic grass-fed beef
- 6 large carrots
- 2 large russet potatoes
- 1 medium Vidalia onion
- Salt, to taste
- Pepper, to taste
- 1 tsp paprika
- 1 quart gluten-free beef broth
- 1 tbsp olive oil
Instructions
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Preheat the oven to 275°F (135°C).
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Heat the olive oil in a large Dutch oven over medium-high heat.
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Season the roast generously with salt and pepper, and sprinkle about 1/2 teaspoon of paprika on each side.
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Sear the meat in the hot pot until lightly browned on both sides, about 3–5 minutes per side.
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While the roast sears, prep the vegetables: cut potatoes into cubes, peel and chop carrots into large 2-inch chunks, and quarter the onion.
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Remove the roast and pour 1 cup of beef broth into the pot. Bring it to a boil to deglaze the pan, scraping up any browned bits for extra flavor.
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Turn off the stove and remove the pot from the heat briefly.
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Return the roast to the pot and add the prepared vegetables around it.
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Pour the remaining beef broth into the pot so the liquid comes partway up the roast and vegetables.
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Cover the Dutch oven and place it in the preheated oven. Braise for about 4 hours, until the meat is fork-tender.
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Serve the pot roast and vegetables over rice or mashed potatoes and enjoy.
Calories from Fat 432