Low Sodium Classic Pot Roast

Savor the comforting flavors of a hearty home-cooked dinner with this Low Sodium Classic Pot Roast—a perfect choice for a flavorful meal with less salt. Packed with tender, melt-in-your-mouth boneless chuck roast, vibrant veggies like carrots, celery, and onion, and aromatic herbs including rosemary and thyme, this recipe transforms a humble dish into a feast of rich, savory goodness. A low-sodium beef broth and a splash of balsamic vinegar elevate the sauce while keeping it heart-healthy. Slow-roasted to perfection in a Dutch oven, this pot roast is ideal for family dinners or special occasions, served alongside its perfectly stewed vegetables and garnished with fresh parsley. With just 20 minutes of prep and a slow cook time that makes your home smell irresistible, this low-sodium variation of a classic favorite is as wholesome as it is satisfying. Perfect for health-conscious comfort food lovers, this is your go-to recipe for a balanced, savory indulgence!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds boneless chuck roast
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 4 carrots, peeled and chopped into 2-inch pieces
• 3 celery stalks, chopped into 2-inch pieces
• 4 garlic cloves, minced
• 2 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat dry the chuck roast with paper towels. Season both sides with black pepper, garlic powder, and onion powder.

Step 3

In a large Dutch oven, heat the olive oil over medium-high heat. Add the roast and sear on all sides until browned, about 4 minutes per side. Remove the roast and set aside.

Step 4

In the same pot, add the chopped onion and cook until softened, about 5 minutes.

Step 5

Add the carrots, celery, and minced garlic to the pot. Cook for another 3 minutes, stirring occasionally.

Step 6

Stir in the low-sodium beef broth, tomato paste, balsamic vinegar, dried thyme, dried rosemary, and bay leaves.

Step 7

Return the seared roast to the pot. Ensure that it's partially submerged in the liquid. Bring to a gentle simmer.

Step 8

Cover the pot with a lid and transfer it to the preheated oven. Roast for about 4 hours, or until the meat is tender and easily shredded with a fork.

Step 9

Remove the pot roast from the oven and let it rest for a few minutes. Skim off any excess fat from the surface.

Step 10

Serve the pot roast with the vegetables and sauce, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2796.7g)

Amount per serving	% Daily Value*
Calories	4036.0

Total Fat 302.4g	0%
Saturated Fat 113.2g	0%
Polyunsaturated Fat g
Cholesterol 952.5mg	0%
Sodium 1858.4mg	0%
Total Carbohydrate 84.4g	0%
Dietary Fiber 22.7g	0%
Total Sugars 37.6g
Protein 273.7g	0%

Vitamin D 0IU	0%
Calcium 542.6mg	0%
Iron 34.3mg	0%
Potassium 6758.6mg	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: 65.5%

Protein: 26.4%

Carbs: 8.1%