Dairy-Free Classic Pot Roast

Sink into the ultimate comfort food with this Dairy-Free Classic Pot Roast, a hearty one-pot meal bursting with rich flavors and wholesome ingredients. Perfectly seasoned beef chuck roast is seared to golden perfection before simmering low and slow with tender chunks of carrots, celery, and potatoes in a savory broth enhanced by tomato paste, Worcestershire sauce, and fresh herbs. This dairy-free twist on a traditional favorite delivers all the cozy, home-cooked warmth without the dairy, making it ideal for those with dietary restrictions. Ready in just over 4 hours and serving up to six, it’s a satisfying, family-friendly dish that’s as easy to make as it is delicious to enjoy.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 large yellow onion, chopped
• 4 medium carrots, peeled and cut into chunks
• 3 units celery stalks, chopped
• 4 cloves garlic cloves, minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 leaves bay leaves
• 3 sprigs fresh thyme
• 4 large potatoes, quartered

Directions

Step 1

Preheat the oven to 300°F (150°C).

Step 2

Pat the beef chuck roast dry with paper towels. Season it with salt, black pepper, garlic powder, and onion powder.

Step 3

Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side.

Step 4

Remove the roast from the pot and set aside.

Step 5

In the same pot, add the chopped onion, carrots, and celery; sauté for about 5 minutes until they begin to soften.

Step 6

Add the minced garlic and continue to sauté for an additional minute.

Step 7

Stir in the tomato paste and cook for 2 minutes until it darkens slightly.

Step 8

Pour in the beef broth and Worcestershire sauce, scraping up any brown bits from the bottom of the pot.

Step 9

Return the roast to the pot, adding the bay leaves and thyme sprigs.

Step 10

Bring the liquid to a simmer, then cover the pot with a tight-fitting lid.

Step 11

Transfer the pot to the preheated oven and roast for 3 hours.

Step 12

After 3 hours, add the quartered potatoes to the pot. Continue cooking for another hour until the meat is tender and the potatoes are done.

Step 13

Remove the pot from the oven and discard the bay leaves and thyme stems.

Step 14

Let the roast rest for a few minutes before serving. Serve the pot roast with the vegetables and sauce spooned over the top.

Nutrition Facts

Serving size	(3767.7g)

Amount per serving	% Daily Value*
Calories	4735.6

Total Fat 303.8g	0%
Saturated Fat 114.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 8993.1mg	0%
Total Carbohydrate 242.4g	0%
Dietary Fiber 29.3g	0%
Total Sugars 36.1g
Protein 275.0g	0%

Vitamin D 0IU	0%
Calcium 601.3mg	0%
Iron 47.7mg	0%
Potassium 10387.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.9%

Protein: 22.9%

Carbs: 20.2%