Low Sodium Classic Sunday Roast with Vegetables and Gravy

Savor the comforting flavors of a **Low Sodium Classic Sunday Roast with Vegetables and Gravy**, a wholesome and heart-healthy take on the traditional family favorite. This recipe combines tender, slow-roasted boneless beef with a medley of perfectly cooked root vegetables like carrots, potatoes, and parsnips, all infused with aromatic garlic, thyme, and a rich, homemade low-sodium gravy. Searing the beef before roasting locks in robust flavor, while the low-sodium beef broth keeps the dish moist and nutritious. Ideal for those watching their salt intake, this recipe delivers the same savory satisfaction with no added salt. Perfect for a cozy Sunday dinner, serve this roast alongside a drizzle of thickened gravy and a sprinkle of fresh parsley for a meal that's hearty, delicious, and guilt-free. With only 30 minutes of prep and a leisurely slow-roast, it's as easy to prepare as it is delightful to enjoy.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 3 pounds Boneless beef roast (such as chuck or bottom round)
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Dried thyme
• 2 tablespoons Olive oil
• 4 whole Carrots, peeled and cut into large chunks
• 4 medium Potatoes, peeled and quartered
• 3 whole Parsnips, peeled and cut into large chunks
• 1 large Onion, quartered
• 4 cups Low sodium beef broth
• 2 tablespoons Cornstarch
• 2 tablespoons Cold water
• 1 tablespoon Fresh parsley, chopped

Directions

Step 1

Preheat the oven to 325°F (165°C).

Step 2

Pat the beef roast dry with paper towels. Rub the beef with black pepper, garlic powder, onion powder, and dried thyme.

Step 3

In a large ovenproof pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.

Step 4

Add carrots, potatoes, parsnips, and onion to the pot, stirring to coat them in the remaining oil and roast drippings.

Step 5

Return the roast to the pot atop the vegetables. Pour 2 cups of the low sodium beef broth into the pot.

Step 6

Cover the pot with a lid and place it in the preheated oven. Roast for approximately 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.

Step 7

Check periodically to ensure that there is enough liquid; add more broth if necessary to prevent the vegetables from burning.

Step 8

Once the roast is done, remove it and the vegetables from the pot and let them rest on a serving platter covered with foil to keep warm.

Step 9

Place the pot over medium heat on the stovetop. Add the remaining beef broth, bringing it to a simmer.

Step 10

In a small bowl, mix cornstarch with cold water to create a slurry. Gradually whisk the slurry into the simmering broth to thicken the gravy, adjusting the amount of slurry as needed for desired consistency.

Step 11

Allow the gravy to simmer for 2-3 minutes, stirring frequently, until it thickens to your liking.

Step 12

Season the gravy with additional pepper if desired, but no added salt for a low sodium diet.

Step 13

Slice the roast and serve with the roasted vegetables. Drizzle with homemade gravy and garnish with fresh parsley.

Nutrition Facts

Serving size	(4007.6g)

Amount per serving	% Daily Value*
Calories	4869.1

Total Fat 277.3g	0%
Saturated Fat 99.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 1595.4mg	0%
Total Carbohydrate 277.8g	0%
Dietary Fiber 41.0g	0%
Total Sugars 39.8g
Protein 328.0g	0%

Vitamin D 0IU	0%
Calcium 565.4mg	0%
Iron 43.6mg	0%
Potassium 10573.3mg	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: 50.7%

Protein: 26.7%

Carbs: 22.6%