Gluten-Free Pot Roast (Family Favorite!)

Meaningful Eats

Gluten-Free Pot Roast (Family Favorite!)

8 servings

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!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 6

Total Time 6 30

Author Erin Collins

Ingredients

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

INGREDIENT 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.

RECIPE NOTES

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.

Nutrition