156
Gluten Free Pot Roast
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 1 (3 to 5 pounds) chuck roast
- 1 tablespoon Lea & Perrins Worcestershire Sauce - gluten free
- 3 cups Swanson Beef Broth - gluten free
- olive oil
- kosher salt
- black pepper
- 2 large large yellow onions, halved
- 2 cups carrots or 3 large, cut into big chunks
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
Instructions
- Preheat oven to 275 degrees F.
- Heat a Dutch oven to medium high heat. Add a splash of olive oil and brown the onions and the carrots for few minutes. Transfer to a plate.
- Season roast with salt and pepper. Add more olive oil to the Dutch oven and sear the roast for few minutes on all sides then transfer to a plate. Pour the beef broth scraping the bottom then return the roast and vegetables. Top with the herbs, and Worcestershire sauce cover and transfer to the oven and bake for about 4 hours. Discard the herbs. Adjust seasoning and serve.
