Sugar-Free Classic Pot Roast

Indulge in the comforting flavors of a hearty, **Sugar-Free Classic Pot Roast**, a wholesome twist on a timeless favorite. Made with a tender, seared chuck roast and perfectly seasoned with garlic, rosemary, thyme, and bay leaf, this one-pot dish is simmered to perfection alongside chunky vegetables like carrots, celery, and potatoes. Free from added sugar, this recipe relies on the natural richness of beef broth and fragrant herbs to create an irresistibly savory braising liquid. With just 20 minutes of prep and a low-and-slow cook time in the oven, this pot roast is ideal for cozy family dinners or meal prepping for the week. Serve it straight from the Dutch oven for an effortlessly satisfying meal that delivers bold flavors and tender textures in every bite.

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 Black pepper
• 2 tablespoons Olive oil
• 1 Large onion, sliced
• 4 Garlic cloves, minced
• 4 Carrots, peeled and cut into chunks
• 3 Celery stalks, cut into chunks
• 2 cups Beef broth or stock
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 1 Bay leaf
• 4 medium Potatoes, halved

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

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

Step 3

In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.

Step 4

Sear the roast in the pot on all sides until it is well browned, about 4 minutes per side.

Step 5

Remove the roast from the pot and set it aside.

Step 6

In the same pot, add the sliced onion and cook until it is translucent, about 5 minutes.

Step 7

Add the minced garlic to the onions and cook for another 1 minute until fragrant.

Step 8

Return the roast to the pot, and add the carrots, celery, and potatoes around it.

Step 9

Pour in the beef broth or stock, ensuring that the liquid covers the vegetables and comes halfway up the side of the roast.

Step 10

Add the dried thyme, dried rosemary, and bay leaf to the pot.

Step 11

Bring the liquid to a simmer, cover the pot with a lid, and transfer it to the preheated oven.

Step 12

Cook the pot roast in the oven for about 4 hours, or until the meat is tender and easily pulls apart with a fork.

Step 13

Remove the pot from the oven. Carefully take out the bay leaf and discard it.

Step 14

Let the roast rest for a few minutes, then slice and serve the roast with the cooked vegetables and braising liquid.

Nutrition Facts

Serving size	(3347.1g)

Amount per serving	% Daily Value*
Calories	4085.8

Total Fat 213.6g	0%
Saturated Fat 81.8g	0%
Polyunsaturated Fat 13.3g
Cholesterol 1251.9mg	0%
Sodium 12161.5mg	0%
Total Carbohydrate 177.5g	0%
Dietary Fiber 29.2g	0%
Total Sugars 36.8g
Protein 377.0g	0%

Vitamin D 54.4IU	0%
Calcium 572.0mg	0%
Iron 51.3mg	0%
Potassium 9260.1mg	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: 46.4%

Protein: 36.4%

Carbs: 17.1%