Soy-Free Classic Pot Roast

Sink your fork into the ultimate comfort food with this Soy-Free Classic Pot Roast—a hearty, one-pot wonder that’s perfect for family dinners or meal prep. Featuring a tender, slow-braised chuck roast seasoned to perfection and surrounded by a medley of carrots, celery, potatoes, and onions, this recipe uses simple, whole ingredients and skips soy-based sauces for a more natural flavor profile. A rich beef broth enhanced with garlic, tomato paste, fresh thyme, and bay leaves infuses every bite with savory depth, while an oven-bake technique ensures melt-in-your-mouth tenderness. Ready in under 5 hours with just 20 minutes of prep time, this dish is a satisfying, gluten-optional classic! Serve it hot for an unforgettable meal with minimal fuss.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 2 tablespoons All-purpose flour
• 2 tablespoons Olive oil
• 2 medium Yellow onions, sliced
• 4 units Garlic cloves, minced
• 4 large Carrots, peeled and cut into 1-inch pieces
• 3 units Celery stalks, cut into 1-inch pieces
• 4 medium Russet potatoes, peeled and quartered
• 4 cups Beef broth
• 1 tablespoon Tomato paste
• 2 units Bay leaves
• 4 units Fresh thyme sprigs

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the chuck roast with salt and ground black pepper on all sides.

Step 3

Sprinkle the roast with flour, patting off any excess.

Step 4

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

Step 5

Sear the meat on all sides until it is browned, about 4-5 minutes per side. Remove the roast and set aside.

Step 6

In the same pot, add the sliced onions and cook until softened, about 5 minutes.

Step 7

Add the minced garlic and cook for another minute until fragrant.

Step 8

Stir in the tomato paste and cook for an additional 2 minutes.

Step 9

Return the chuck roast to the pot and arrange the carrots, celery, and potatoes around the meat.

Step 10

Pour the beef broth over the roast and vegetables, ensuring the meat is mostly submerged.

Step 11

Add the bay leaves and thyme sprigs to the pot.

Step 12

Cover the Dutch oven and transfer it to the preheated oven.

Step 13

Cook for 4 hours, or until the meat is tender and easily shreds with a fork.

Step 14

Remove the pot from the oven and let it rest for about 10 minutes before serving.

Step 15

Serve the pot roast hot with the vegetables and broth for a complete meal.

Nutrition Facts

Serving size	(3693.8g)

Amount per serving	% Daily Value*
Calories	4280.9

Total Fat 214.3g	0%
Saturated Fat 82.7g	0%
Polyunsaturated Fat 13.4g
Cholesterol 1251.9mg	0%
Sodium 13685.0mg	0%
Total Carbohydrate 207.9g	0%
Dietary Fiber 29.6g	0%
Total Sugars 24.5g
Protein 389.8g	0%

Vitamin D 54.4IU	0%
Calcium 522.7mg	0%
Iron 56.2mg	0%
Potassium 9524.4mg	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: 44.7%

Protein: 36.1%

Carbs: 19.3%