Ingredients

3.5-pound chuck roast

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons olive oil

4 large carrots, peeled and chunked

3 parsnips, peeled and chunked

3 medium Yukon Gold potatoes, cut into 2-inch pieces

2 medium onions, quartered

4 cloves garlic, peeled and smashed

2 celery stalks, cut into large pieces

2 cups gluten-free beef broth

1 cup dry red wine

2 tablespoons tomato paste

2 teaspoons dried thyme

1 teaspoon dried rosemary

2 bay leaves

Instructions

Step 1: Preheat your oven to 325°F to prepare it for roasting.

Step 2: Pat the chuck roast dry and season it evenly on all sides with kosher salt and freshly ground black pepper.

Step 3: Heat olive oil in a Dutch oven over medium-high heat. Brown the roast on all sides for 3 to 4 minutes each until it is deeply caramelized. Remove the roast and set it aside.

Step 4: Add onions, carrots, parsnips, potatoes, celery, and garlic to the Dutch oven. Sauté the vegetables for about 5 minutes, stirring occasionally.

Step 5: Stir in the tomato paste and cook for 1 minute to deepen its flavor.

Step 6: Pour in the dry red wine and scrape the bottom of the pot to loosen any browned bits. Simmer the mixture for 2 minutes to reduce slightly.

Step 7: Return the seared roast to the pot. Add the beef broth, thyme, rosemary, and bay leaves. Make sure the liquid covers halfway up the sides of the roast.

Step 8: Cover the Dutch oven and place it in the oven. Roast for 2.5 to 3 hours, turning the meat once halfway through, until the beef is tender and the vegetables are cooked through.

Step 9: Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve it alongside the roasted vegetables and pan juices.

Tips & Variations

For an even richer flavor, use a combination of beef broth and homemade stock if available.

You can swap parsnips for turnips or add mushrooms for added earthiness.

Make sure to pat the roast dry before seasoning to help achieve a better crust when searing.

Use a heavy Dutch oven or oven-safe pot with a tight-fitting lid to keep moisture locked in during roasting.

FAQs

Can I use a different cut of beef for this pot roast?

Yes, you can use other cuts suitable for slow roasting, such as brisket or round roast, but chuck roast is ideal for its marbling and tenderness after long cooking.

Is it necessary to add wine, or can I omit it?

The red wine adds depth and enhances the savory flavors, but you can omit it or substitute with additional beef broth if preferred, especially for a non-alcoholic version.