The Perfect Holiday Pot Roast (Gluten Free)
This Holiday Pot Roast is so exciting to share. It takes some work, but it is totally worth it. There’s only about 20 minutes of active time, so as long as you have the time for it to cook, you’ll be set. It’ll be the perfect cozy dish for a Sunday or for any of your holiday parties. With one jar of FOND Beef Broth, you’ll have an incredibly delicious Holiday Pot Roast. Let’s go!
How to make a Pot Roast
My mother didn’t love to cook, but one thing she did make was Pot Roast. She had a few dishes that were truly spectacular. I love her Corn Soufflé for Thanksgiving, and her meat sauce is one of my favorites to make for people. Her Bavarian Pot Roast is in my cookbook, and I made this Pot Roast inspired by her.
To start your pot roast, pat it dry with a paper towel and season all sides generously with salt. Then brown each side of the roast in your dutch oven. This process takes about 10-12 minutes total. Set the roast aside so you can cook your vegetables.
Sauté your mirepoix, and then add the hero of the dish: the Ginger Cleanse FOND Beef Broth. I’ve said it before, but I have totally fallen in love with FOND Bone Broth. For a long time, I would only use my homemade broth because nothing could compare. This has totally changed the game. I love using it for deglazing in a dish like this because it adds so much wonderful flavor. Not to mention it’s all certified organic and made without any antibiotics, hormones, or preservatives. It is truly its own Magic Elixir.
How to cook Slow and Low
The key to a delicious pot roast is slow and low cooking. We did this on 325 in the oven for four hours to get the perfect results.
After you deglaze the pan, blend up the sauce. This is a delicious mix of spices with crushed tomatoes that we are going to add to the Pot Roast. Add the blend to the pot, along with the bay leaf, beer, beef and some of the potatoes. To avoid overcooking the pot roast, we added a piece of parchment paper on top of the roast. This helped keep the meat from drying out and kept all the flavor locked in.
Flip the roast after an hour in the oven. After another hour and a half, you’ll add in the potatoes and carrots. Now, you’ll cook for a final hour and a half, until the meat is tender. Set the meat aside on a cutting board and cover with foil to retain heat. Remove the big pieces of carrot and potato from your pan, and blend the remaining broth and smaller vegetables to create a smooth sauce using a stick blender. If you want to be extra careful, you can transfer to a blender to make sure you avoid splatter.
Return everything to the pot and you are ready to enjoy your Pot Roast. It’s gluten free, tender, and totally delicious. If you make this Pot Roast, rate and review it below and let me know how you liked it! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest and Instagram to join in all the fun!Print
This Pot Roast would be perfect for Sunday cooking or for any of your holiday celebrations!
1 (4-pound) beef chuck roast
2 tablespoons plus 2 to 4 teaspoons kosher salt, divided
3 tablespoons extra-virgin olive oil
¾ cup coarsely chopped onion
¾ cup coarsely chopped carrots
¾ cup coarsely chopped celery
1 (14-ounce) jar FOND Beef Bone Broth
1 (8-ounce) can crushed tomatoes
2 tablespoons coconut sugar
2 tablespoon red wine vinegar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 bay leaf
1 (12-ounce) can of beer, we used a gluten free beer
3 pounds of potatoes, peeled and cut into fourths
4 medium carrots, cut into 3 chunks
Preheat oven to 325°F.
Using a paper towel or a kitchen cloth, pat the chuck roast dry. Sprinkle 2 teaspoons of kosher salt all over the roast.
In a large Dutch oven over medium heat, heat the olive oil. Put the roast in the Dutch oven and brown evenly on all sides, 10 to 12 minutes total. Remove the roast from the pan and set aside.
In the same pan, add the onion, celery and carrots and sauté until the onions are translucent and cooked through, for 4 to 5 minutes.
In the same pan, add the jar of FOND Beef Bone Broth to deglaze the pan and make it extra delicious. Increase the temperature to medium-high heat to bring to a boil, then lower the heat to simmer.
In a food processor or blender, combine 1 ½ cups water, the crushed tomatoes, coconut sugar, vinegar, cinnamon, and ginger and process until thoroughly combined.
Raise heat to medium, and add the blend into the pot, the bay leaf, 2 teaspoons of salt, the beer and the beef with its juices. Dice 2 cups of potatoes, leaving the other pieces whole, and add to the pot. Using a parchment paper sheet, cover the piece of roast. Put the lid on and cook in the oven for 1 hour.
Flip the piece of roast and cover again with the parchment paper. Replace the lid and continue to cook in the oven for 1 ½ hours.
Remove from the oven and remove the parchment paper as well. Add the rest of the potatoes and carrots. Replace the lid and continue to cook for an additional 1 ½ hours (a total cook time of 4 hours), or till the meat is tender.
Once the roast is done, transfer the meat to a cutting board, spoon a couple tablespoons of the broth on top, and cover with a piece of aluminum foil. Set aside.
Using a slotted spoon, transfer the large pieces of the carrot and the potato to a bowl. Set aside. Discard the bay leaf.
Carefully, spoon and pour the hot broth and remaining smaller pieces of vegetables into blender and blend until smooth. (You can also use a stick blender directly in the pot, just be VERY careful not to burn yourself.) Return the blended sauce to the pot and season the sauce with 1 to 2 teaspoons of salt, to taste. Return the roast and its juices, and the vegetables to the pot. Enjoy! You just created a delicious, naturally thickened sauce that is gluten-free!
Keywords: holiday pot roast, pot roast, gluten free pot roast