The Best Gluten Free Pot Roast

This flavorful pot roast is the perfect meal to make this fall or winter. It comes together easily, and will fill your home with the aroma of cooking for the holidays while it roasts in the oven. We make this meal when we want a warm, comforting, and delicious meal for dinner. It never disappoints!
30 minutes
3 hours
Show nutritional information
This is our estimate based on online research.
Fat:22 g
Carbohydrates:70 g
Protein:64 g
Cholesterol:0 g
Sodium:361 mg
Fiber:7 g
Sugars:9 g
Calculated per serving.

Serves: 4

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat your oven to bake at 350 degrees.
  2. Heat one tablespoon of olive oil over medium heat in a 7.25 quart cast iron dutch oven, or one of similar size.
  3. Add the garlic and onion to the pot, and saute until fragrant, and the onion has started to earn a bit of color. About 5 minutes.
  4. Transfer the onion and garlic to a large dish, and add the carrots to the pot, to brown on all sides. About 5 minutes.
  5. Transfer the carrots to the same dish as the onion and garlic.
  6. Add the remaining tablespoon of olive oil, and turn the heat up to medium high heat.
  7. Sear the beef on all sides, seasoning liberally with salt. About 2-3 minutes per side.
  8. Turn the heat down to medium, and remove the beef from the pot, and place it in the dish with the vegetables.
  9. Pour the 1 cup of wine into the pot, and scrape all the bits from the bottom of the pot while the wine bubbles and starts to reduce.
  10. Pour the 2 cups of beef broth into the pot, and whisk in 2 tablespoons of gluten free flour.
  11. Allow the broth and wine mixture to bubble, and stir it frequently until it starts to thicken. About 2-3 minutes.
  12. Turn the heat down to low, and place the beef back in the pot, along with the onion, garlic, and carrots.
  13. Season with black pepper, and Primal Palate Poultry Seasoning.
  14. Turn off the heat, cover the roast with the lid to your pot, and place the roast into the oven.
  15. Cook the roast at 350 for an hour and a half before adding the potatoes, and then cook for a remaining hour and a half, or until the roast falls apart easily, and the potatoes are tender.
  16. Serve the roast with the cooked veggies and gravy, alongside pureed cauliflower, or mashed potatoes.


We really enjoy this roast without the potatoes cooked in it, and served over mashed potatoes. Eliminating the step of adding the little potatoes to the roast is an option if you prefer!

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