Dairy-Free Oven Baked Beef Roast

Tender, juicy, and bursting with rich flavor, this Dairy-Free Oven Baked Beef Roast is the ultimate comfort food centerpiece for any meal. Perfectly seasoned with a fragrant blend of dried herbs, garlic, and paprika, the beef chuck roast is seared to golden perfection before being slow-baked in the oven alongside a medley of carrots, celery, and onions. The addition of low-sodium beef broth and a splash of balsamic vinegar infuses the dish with savory depth, while the slow-cooking process ensures the meat is fall-apart tender. Ideal for dairy-free diners and meal prep enthusiasts, this hearty roast pairs beautifully with mashed potatoes or crusty bread to soak up those flavorful juices. With minimal prep and only 20 minutes of hands-on time, it’s a stress-free way to bring a gourmet dinner to the table.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 pounds Beef chuck roast
• 2 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper, freshly ground
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 1 teaspoon Thyme, dried
• 1 teaspoon Rosemary, dried
• 3 large Carrots, peeled and chopped
• 3 stalks Celery stalks, chopped
• 2 large Yellow onions, quartered
• 2 cups Beef broth, low sodium
• 2 tablespoons Balsamic vinegar
• 2 leaves Bay leaves

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the beef chuck roast dry with paper towels to remove excess moisture.

Step 3

In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, thyme, and rosemary.

Step 4

Rub the spice mixture evenly over the entire surface of the roast, ensuring it adheres well.

Step 5

Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.

Step 6

Sear the beef roast in the hot oil until deeply browned on all sides, about 4-5 minutes per side. This step helps seal in the flavors.

Step 7

Remove the beef from the skillet and set aside temporarily.

Step 8

Add the chopped carrots, celery, and onions into the skillet, sautéing them in the leftover juices for about 5 minutes until they start to soften.

Step 9

Return the beef roast to the skillet, placing it on top of the vegetables.

Step 10

Pour in the beef broth and balsamic vinegar, ensuring the liquid covers at least half the height of the roast.

Step 11

Add the bay leaves into the liquid around the roast.

Step 12

Cover the skillet or Dutch oven with a tight-fitting lid or aluminum foil.

Step 13

Transfer the covered roast to the preheated oven.

Step 14

Bake for about 3 hours, or until the beef is tender and easily shreds with a fork.

Step 15

Carefully remove the roast from the oven and let it rest for 15 minutes before slicing.

Step 16

Serve slices of the beef roast with the sautéed vegetables and a spoonful of the flavorful juices.

Nutrition Facts

Serving size	(3024.0g)

Amount per serving	% Daily Value*
Calories	5117.2

Total Fat 393.5g	0%
Saturated Fat 149.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1360.8mg	0%
Sodium 6365.5mg	0%
Total Carbohydrate 69.3g	0%
Dietary Fiber 16.4g	0%
Total Sugars 30.7g
Protein 338.4g	0%

Vitamin D 0IU	0%
Calcium 441.3mg	0%
Iron 51.1mg	0%
Potassium 6894.3mg	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: 68.5%

Protein: 26.2%

Carbs: 5.4%