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Comforting Gluten-Free Slow Cooker Pot Roast Recipe with Vegetables Made Easy

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A wholesome, gluten-free slow cooker pot roast with vegetables that delivers tender, flavorful beef and perfectly cooked veggies with minimal hands-on time.

Ingredients

Scale
  • 3–4 pounds beef chuck roast (well-marbled)
  • Salt and pepper, to season
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 medium yellow onions, sliced
  • 4–5 large carrots, peeled and cut into chunks
  • 3 celery stalks, chopped
  • 1.5 pounds baby potatoes (red or Yukon gold), halved
  • 4 garlic cloves, minced
  • 2 cups low sodium beef broth
  • 2 tablespoons gluten-free Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme or 4 sprigs fresh thyme
  • 1 teaspoon dried rosemary or 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1–2 tablespoons arrowroot powder or cornstarch (optional, for thickening gravy)

Instructions

  1. Prep the vegetables: Peel and chop carrots into large chunks, halve baby potatoes, slice onions, and chop celery. Mince garlic. Set aside.
  2. Pat the beef chuck roast dry with paper towels. Generously season all sides with salt and pepper.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When shimmering, add the roast and sear each side for 3-4 minutes until deeply browned.
  4. Remove the roast and set aside. Lower heat to medium, add tomato paste and garlic to the skillet, stirring for about 1 minute until fragrant.
  5. Pour in 1 cup (240 ml) beef broth to deglaze, scraping browned bits off the bottom with a wooden spoon.
  6. Place onions, carrots, celery, and potatoes in the bottom of the slow cooker. Nestle the seared roast on top.
  7. Pour the remaining 1 cup (240 ml) beef broth and the Worcestershire sauce over everything. Tuck in sprigs of thyme, rosemary, and bay leaves around the roast.
  8. Cover and cook on low for 8-9 hours or high for 4-5 hours until meat is tender but not falling apart and vegetables hold their shape.
  9. Remove the roast and vegetables to a serving platter and cover with foil to keep warm.
  10. Strain the cooking liquid into a saucepan. Mix 1-2 tablespoons arrowroot powder or cornstarch with cold water to create a slurry, then whisk into the simmering liquid until thickened (3-5 minutes). Season with salt and pepper to taste.
  11. Slice or shred the pot roast and serve with the vegetables, ladling warm gravy over the top.

Notes

Brown the roast before slow cooking for deeper flavor. Layer vegetables at the bottom to prevent mushiness. Check roast an hour before minimum cooking time if your slow cooker runs hot. Skim excess fat from gravy for a cleaner finish. For thicker gravy, add slurry slowly while whisking. Optional splash of cream or dairy-free alternative can enrich gravy.

Nutrition

Keywords: gluten-free, slow cooker, pot roast, beef, comfort food, vegetables, easy dinner, family meal

Find it online: https://twinkletaste.com/comforting-gluten-free-slow-cooker-pot-roast-recipe-with-vegetables-made-easy/