Perfect Pot Roast with Gravy
This pot roast with gravy is comfort food perfection! It’s perfectly tender and topped with the perfect gluten-free gravy.
Pot roast is one of those classic meals that never gets old. In my opinion, it’s essential to have one really good pot roast recipe in your arsenal to pull out for holidays, or cozy Sunday nights, whether it be my French Onion Pot Roast, Italian Pot Roast, or this Pot Roast with Gravy!
This pot roast with gravy is the epitome of comfort food perfection. Tender chuck roast, hearty veggies, and gluten-free gravy!
Table of contents
Why you’ll love this pot roast with gravy
- Make it in the oven or slow cooker. This recipe is made in the oven, but you can easily modify it to make in the slow cooker with the instructions in this post!
- Classic comfort food, but simple to make. Nothing says Sunday dinner like a hearty pot roast, but it’s so incredibly simple to put together!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Chuck roast. A chuck roast is the perfect cut of beef to make pot roast. Cooked low and slow, it’s perfectly tender and melts in your mouth!
- Beef broth. I love to use Kettle and Fire bone broth.
- Carrots, mushrooms, onion, and garlic. Be sure to cut the carrots and mushrooms into thick pieces as they’ll be cooked for a long time in the oven.
- Coconut aminos. This is the perfect gluten-free swap for Worcestershire sauce that adds richness to the pot roast.
- Red wine vinegar. You can also swap 1/2 cup of the beef broth for red wine instead.
What can you substitute for flour in gravy?
- Gluten-free flour. A gluten-free flour blend is a good, safe bet with gluten-free gravy. They all have different flour blends, so be sure to add the flour slowly and adjust as needed.
- Arrowroot starch. Similar to corn starch, this is my preferred method for thickening a gluten-free gravy. It’s a single ingredient and has less variation than gluten-free flour blends, which can vary significantly in terms of properties and consistency.
Can you have gravy on AIP?
The AIP diet removes gluten, which includes flour. This is the thickener in gravy, but you can easily swap it for arrowroot starch!
How to make Pot Roast with Gravy
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Combine the seasonings and arrowroot starch. Add the roast and rotate to coat throughly on all sides. Add the roast to a hot Dutch oven and sear each side and then put to side.
Step two. Add the sliced onion, garlic, mushrooms and carrots to the Dutch oven and toss in the coconut aminos. Allow to cook for 5-6 minutes.
Step three. Push the vegetables to the side of the pot, making a space in the center for the roast. Add the roast back to the pot and top with broth, red wine vinegar, and herbs.
Step four. Transfer to the oven and roast until very tender. Remove the lid and discard the herbs.
Step five. Use a fine mesh strainer to spoon out the vegetables, leaving the cooking liquid in the pot.
Step six. Combine 3 tbsp of arrowroot starch with about 3 tbsp of water or more beef broth in a measuring cup or bowl.
Step seven. Bring the cooking liquid to a low simmer, slowly streaming in the arrowroot starch mixture. Stir constantly to allow it to thicken. Once the gravy is your desired consistency, remove it from the heat.
Step eight. Serve the roast with a side of mashed sweet potato and plate with vegetables and shredded roast. Top with gravy and chopped parsley.
Slow Cooker Instructions
- Sear the roast on the stove as directed
- Sauté the vegetables on the stove as directed
- Add the seared roast, vegetables, broth, red wine vinegar, and bay leaves to the slow cooker.
- Cover and cook on low for 6-8 hours or until tender.
- Rest for removing the roast and straining the vegetables from the broth.
- Transfer the broth to the stove and make the gravy as directed.
- Serve the roast with vegetables and gravy!
What to serve with French Onion Pot Roast
Expert tips
- Trim some of the excess fat if you have a particularly fatty chuck roast. You definitely don’t want your roast to have zero fat, but if you have a very fatty roast, trim a bit of it off just so you’re not chewing on fat!
- Let the roast rest before shredding. This is key for that perfect fall-off-the-bone texture! You only need about 10 minutes or so, but don’t skip it.
Recipe FAQS
I recommend chuck roast or arm roast.
Yes, you can for sure modify this recipe with flour instead of arrowroot starch but the ratios will be different.
I recommend using beef broth, or beef bone broth for pot roast to keep that rich flavor.
Other Gluten-Free Pot Roast Recipes…
If you tried this Perfect Pot Roast with Gravy or any other recipe on my blog please leave a rating and let me know how it went in the comments below. Thanks for visiting!
Perfect Pot Roast with Gravy
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Ingredients
- 3-4 lb chuck roast, see notes
- 5-6 tbsp arrowroot starch, divided
- Salt and pepper
- 2 tsp dried parsley
- 1 tsp dried thyme
- 2 tbsp avocado oil
- 2 tbsp coconut aminos
- 2 cloves garlic, minced
- 1 yellow onion, halved and sliced thin
- 2 carrots, peeled and sliced into large pieces
- 4 oz mushrooms, halved (see notes)
- 2 ½ cups beef broth
- 1 tbsp red wine vinegar
- 2 sprigs of rosemary
- 2 sprigs of sage
Instructions
To make the pot roast
- Set the roast on the counter for 30 minutes before preparing. Preheat the oven to 400 F.
- Using a large, shallow bowl, combine salt and pepper, dried parsley, dried thyme and the arrowroot starch. Add the roast and rotate to coat throughly on all sides.
- Using a large dutch oven, heat over medium heat and add the avocado oil. Once the oil is shimmering, add the roast. Cook for 2-4 minutes on each side or until lightly browned. Set aside on a clean plate.
- Reduce the heat to medium low. Pour in the coconut aminos while simultaneously scraping the bottom of the pot with a wooden spoon to remove any browned bits from the bottom of the pan.
- Add the sliced onion, garlic, mushrooms and carrots and toss in the coconut aminos. Allow to cook for 5-6 minutes, just enough for the onions and garlic to become fragrant.
- Push the vegetables to the side of the pot, making a space in the center for the roast. Add the roast back to the pot and top with broth, and red wine vinegar. Bundle the herbs with cooking twine and add to the pot.
- Transfer to the oven and roast for 30 minutes. Reduce the heat to 300 F and roast for another 3 hours for a 3 lb roast, and about 3 hours and 30 minutes for a 4 lb roast. The internal temperature should be 185-195 F for very tender meat. Remove the lid and discard the herbs.
- Allow the roast to rest for a few minutes before transfering to a clean surface. Use a fine mesh strainer or large slotted spoon to spoon out the vegetables, leaving the cooking liquid in the pot. You want the cooking liquid to be smooth, so you can strain it into a bowl if it's easier and return it to the pot.
- Combine 3 tbsp of arrowroot starch with about 3 tbsp of water or more beef broth in a measuring cup or bowl.
- Set the pot of cooking liquid over medium heat and bring to a low simmer, slowly streaming in the arrowroot starch mixture. Stir constantly to allow it to thicken. If a thicker gravy is desired, mix another tbsp of arrowroot starch with water or broth and add it to the gravy. Once the gravy is your desired consistency, remove it from the heat.
- Serve the roast with a side of mashed sweet potato (if desired) and plate with vegetables and shredded roast. Top with gravy and chopped parsley.
