This is hands down my favorite recipe for naturally gluten-free pot roast! With a flavorful porcini mushroom gravy, it makes the perfect Sunday dinner.
This post was originally published in 2013. It continues to be a family-favorite and was republished with new photos in 2022!
Pot roast is one of my favorite things to make on Sundays or for big family gatherings. It makes the house smell amazing as it cooks away and really is the perfect comfort food!
I have made this pot roast countlese times over the years and it has become kind of famous among my friends and family! It’s one of my favorite naturally gluten-free meals to feed a crowd.
I love this slow-cooker pot roast recipe because it is basically fool-proof, and the meat turns out melt-in-your-mouth tender every time.
This gluten-free pot roast is also delicious over gluten-free mashed potatoes, polenta, or buttered gluten-free egg noodles. Or you could add some gluten-free rolls, gluten-free corn muffins or even gluten-free corn casserole on the side.
No matter how you serve it, gluten-free pot roast makes a great meal for the holidays, Sundays, or any time of year!
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Why You’ll Love this Recipe
- Easy slow-cooker recipe
- Flavorful, juice pot roast
- Ideal for busy days
- Great for Sunday dinner
- Comfort food at its finest!
- Feeds a crowd
For more gluten-free comfort food, try this gluten-free lasagna, gluten-free beef stroganoff, gluten-free beef stew, gluten-free meatloaf, sirloin tip roast and gluten-free shepherds pie.
Ingredients You’ll Need
Here’s what you’ll need to make an incredible slow cooker pot roast!
- Chuck roast: Be sure to use a beef chuck roast for this delicious pot roast recipe — any other cuts of meat won’t turn out quite the same! Choose a high-quality brand of meat. I like to buy my chuck roast at Costco.
- Dried porcini mushrooms: Dried porcini mushrooms will soak up all of the juices of the roast and become so flavorful and delicious! They add great meatiness and depth of flavor to this dish. While I like porcini best, you can use any dried mushrooms you like.
- Onion, celery, carrots: Onion, celery, and carrots (also known as mirepoix) add so much essential base flavor and texture to this roast.
- Beef stock: Beef stock serves as the base for the gluten-free gravy. (Be sure to buy gluten free beef broth.)
- Red wine: Red wine enhances the flavor of this roast so much! (The alcohol cooks out). But you can skip it, if you’d prefer.
- Garlic: Use real garlic cloves for the best flavor in this tender pot roast.
- Worcestershire sauce: Just a little Worcestershire sauce does so much for this dish! I love the umami flavor it adds. (Check out this post on is Worcestershire sauce gluten-free – Lea & Perrins is gluten-free in the US.)
- Bay leaves: Bay leaves will be removed at the end of cooking, but they add great spice to the chuck roast and vegetables.
- Fresh herbs: I prefer using fresh rosemary and thyme, but if you need to use dried, that’s okay too.
Adding Potatoes + Carrots
I often add Yukon gold or red potatoes and chopped carrots to this about 2 hours before it’s done cooking. I just add them right on top of the meat. Then when the meat is done, you have an entire meal!
How to Make Gluten-Free Pot Roast
- Pat the beef dry with a paper towel and season with salt and pepper.
- Heat 2 tablespoons of olive oil in a large dutch oven or heavy-bottomed pan over medium-high heat. Add the beef and cook until browned on all sides, about 10-15 minutes.
- Remove the meat from the dutch oven and place it in the slow-cooker.
- Add the onions, carrots, and celery to the now empty dutch oven and cook until tender, about 6-8 minutes.
- Add the garlic, rosemary, and thyme and cook for another 30 seconds. Pour in the wine and scrape up all the browned bits from the bottom of the pan (all the flavor!). Allow the wine to cook and reduce for 3-4 minutes.
- Pour the wine/vegetable mixture on top of the gluten-free pot roast in the slow-cooker. Add the porcini mushrooms, Worcestershire sauce, bay leaves, and 1 cup of beef broth.
- IF USING: Layer potatoes and carrots over onion layer in the slow-cooker over the gluten-free pot roast, then season with salt and pepper.
- Cook the gluten-free pot roast on low heat for 6-8 hours or on medium high heat or high heat for 3-4 hours, until the roast and vegetables are tender.
- After the gluten-free pot roast is done cooking, remove the meat (and potatoes/carrots – the smaller chopped carrots can be blended up with the gravy) from the slow-cooker and place it on a serving platter tented with foil.
- Remove and discard the rosemary sprigs, thyme sprigs, and bay leaf. Use a slotted spoon to skim as much fat as you can off the surface of the remaining liquid. Pour the liquid, including all the vegetables, into a blender and blend until smooth.
- Slice or shred the gluten-free pot roast and pour over the gravy. Serve, passing the remaining gravy. Enjoy!
Thickening the Gravy
The gravy is naturally thickened by blending everything together! If you want to thicken it further, you can heat it in a small saucepan until it’s simmering, then add 1 tablespoon cornstarch mixed with 1 tablespoon water.
Storage Instructions
Store leftover savory pot roast in an airtight container in the fridge for up to five days.
FAQs
No, you don’t have to brown a roast before putting it in a slow-cooker. But I highly recommend it! Browning the roast seals in the juices and adds more depth of flavor. It’s always a great way to take your slow cooker meals to the next level!
You can make a dutch oven pot roast or slow-cooker more tender by cooking it on a low temperature for several hours, just until it begins to fall apart and is fork tender. At this point, remove from heat and serve — you don’t want to over cook, or it will dry out!
Yes, people on a gluten free diet can eat roast for dinner, as long as no gluten ingredients are added to the roast or gravy. This crockpot roast recipe is completely gluten-free, making it safe for people with Celiac disease.
Expert Tips & Tricks
- I often add Yukon gold potatoes and carrots chunks to this gluten-free pot roast recipe. I add them about 2 hours before the roast is supposed to be done cooking. Just add them right on top of everything.
- While I like porcini best, you can use any dried mushrooms for this gluten-free pot roast.
- The gravy is naturally thickened by blending everything together! If you want to thicken it further, you can heat it in a small saucepan until it’s simmering, then add 1 tablespoon cornstarch mixed with 1 tablespoon water.
- To make this gluten-free pot roast in the oven, place everything in a large dutch oven and bake at 350 for about 3 hours. Then proceed with making the gravy.
Try serving this with gluten-free cornbread!
MORE GLUTEn-FREE COMFORT FOOD
I hope you love this great recipe as much as we do! If you try this gluten-free roast, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Pot Roast (Family Favorite!)
Ingredients
- 1 4- pound boneless chuck roast
- 1 yellow onion chopped
- 3 carrots chopped
- 1 stalk celery chopped
- 4 cloves garlic smashed and peeled
- 1 sprig fresh rosemary or 1/2 teaspoon dry rosemary
- 2 sprigs fresh thyme or 1/2 teaspoon dry thyme
- 1 cup red wine
- 1/2 ounce dry porcini mushrooms rinsed very well
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1-2 cups beef stock or broth
Optional:
- 2 pounds small yukon gold potaoes left whole
- 1 pound carrot cut into 2-inch pieces
Instructions
- Pat the beef dry with paper towels and season with salt and pepper.
- Heat 2 tablespoons of olive oil in a large dutch oven or heavy-bottomed pan over medium-high heat. Add the beef and cook until browned on all sides, about 10-15 minutes.
- Remove the beef from the dutch oven and place it in the slow-cooker. Add the onions, carrots, and celery to the now empty dutch oven and cook until tender, about 6-8 minutes.
- Add the garlic, rosemary, and thyme and cook for another 30 seconds. Pour in the wine and scrape up all the browned bits from the bottom of the pan (all the flavor!). Allow the wine to cook and reduce for 3-4 minutes.
- Pour the wine/vegetable mixture over the beef in the slow-cooker. Add the porcicni mushrooms, worcestershire sauce, bay leaves, and 1 cup beef broth.
- Cook on low for 6-8 hours or on high for 3-4 hours until the roast is tender. IF USING: Add the potatoes and carrots to the slow-cooker on top of the meat during the last 2 hours of cooking.
- After the roast is done cooking, remove the meat (and potatoes/carrots – the smaller chopped carrots can be blended up with the gravy) from the slow-cooker and place it on a serving platter tented with foil.
- Remove and discard the rosemary sprigs, thyme sprigs, and bay leaves. Skim as much fat as you can off the surface of the remaining liquid. Pour the liquid, including all the vegetables, into a blender and blend until smooth.
- Slice or shred the meat and pour over the gravy. Serve, passing the remaining gravy. Enjoy!
Notes
- Chuck roast: Be sure to use a beef chuck roast for this delicious pot roast recipe — any other cuts of meat won’t turn out quite the same! Choose a high-quality brand of meat. I like to buy my chuck roast at Costco.
- Dried porcini mushrooms: Dried porcini mushrooms will soak up all of the juices of the roast and become so flavorful and delicious! They add great meatiness and depth of flavor to this dish. While I like porcini best, you can use any dried mushrooms you like.
- I often add Yukon gold or red potatoes and chopped carrots to this about 2 hours before it’s done cooking. I just add them right on top of the meat. Then when the meat is done, you have an entire meal!
- The gravy is naturally thickened by blending everything together! If you want to thicken it further, you can heat it in a small saucepan until it’s simmering, then add 1 tablespoon cornstarch mixed with 1 tablespoon water.
Can you use something else if you don’t have red wine?
Turned out so tender and delicious! A new family favorite for sure.
We love this gluten-free pot roast with extra porcini mushroom gravy! It is so delicious and satisfying. Highly recommended!
I had to make sure we made everything GF for a family friend this weekend. This was so good!
Slow Cooker Meals for the win! This roast is so juicy!
I made this recipe for my book club last fall and it was a huge hit!! I was kicking myself because I couldn’t find the recipe last night and I really wanted to make it again. Luckily, I went all the way back in to my search history and was able to pull it up. But THAT’S how good it was! Simple, healthy, and delicious. Thank you!
I made this yesterday for friends and it was a huge hit. Dried mushrooms are not available where I live, so I used a can of mushrooms, drained, and added them 2 hours before the end of cooking.
The gravy is so flavourful, the beef so tender. This has now become my go to recipe for doing roast beef.
Thanks!
Thanks Mel! I’m glad you liked it!
This was SO good. Made it along with the Gluten Free Peach & Blueberry Cobbler tonight. Such a fantastic Sunday Dinner. Both were easy recipes to follow and turned out beautiful.
I’ve never reviewed a recipe before but this one was so good that I just wanted to thank you. This recipe was so easy to prepare and my family just loved it. I love the fact that the gravy was naturally thickened just by sticking it in the blender. I didn’t have a 4lb roast as was suggested. I had a 2lb chuck so I just cooked it on low for a little under 8 hours. Once again thanks for a great recipe.
I found this recipe on Foodgawker and it fit the bill — simple, slow-cooker pot roast — and I made it tonight. Outstanding!! Excellent taste and very easy to make. I used a 4lb grass fed chuck roast from a local ranch. I’ll be checking back into your website for more ideas.
I’m so happy to hear that! Glad you liked it.
I’m so glad it turned out for you!