Gluten-Free Classic Pot Roast

Ingredients

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• 1.5 lbs beef chuck roast
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups GF beef broth Shop
• 2 tbsp GF tamari or coconut aminos Shop
• 2 tbsp cornstarch or arrowroot starch Shop
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. 1 Pat the beef chuck roast dry with paper towels, then generously season it on all sides with salt and black pepper. Ensure the seasoning adheres well to create a flavorful crust during searing.
2. 2 Heat the olive oil in a Dutch oven or other heavy oven-safe pot with a tight-fitting lid over medium-high heat until it shimmers. Carefully place the seasoned beef chuck roast into the hot oil.
3. 3 Sear the beef chuck roast for about 3-4 minutes per side, until a deep golden-brown crust forms. This step is crucial for developing rich flavor and texture. Remove the seared roast from the pot and set it aside on a plate.
4. 4 Heat the oven to 325F (165C). Add the garlic to the pot and cook 30 seconds. Pour in the broth and tamari and scrape up the browned bits. Return the roast to the pot, cover with a tight lid, and braise in the oven for 2 1/2 to 3 hours, until a fork twists easily in the meat.
5. 5 Move the roast to a board and tent with foil. Stir the 2 tablespoons of cornstarch into 2 tablespoons of cold water until smooth. Bring the liquid to a simmer on the stove, whisk in the slurry, and let it bubble for 1 minute, stirring gently, until thick and glossy. Slice or pull the beef and serve with the sauce.

Tips & Notes

• Leave the roast alone while it sears. It sticks at first and releases from the pot once the crust has formed, after about 3 to 4 minutes a side.
• Before you thicken the sauce, tilt the pot and spoon off the fat that rises to the top of the braising liquid. Then slice the rested roast against the grain, or pull it apart with two forks.
• Pat beef dry with paper towels before browning — surface moisture causes steaming instead of searing.

Common questions