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There are some recipes that feel like home the moment they start cooking. This pot roast is one of those. Cozy, comforting, unfussy, and somehow able to make everyone feel taken care of. I made it for Christmas Day and then again for a girls’ night a few days later, and both times it disappeared fast. Plates were wiped clean. Seconds were had. People asked for the recipe. That is always the sign.

I love meals like this because they are not complicated, but they feel special. This is the kind of food you make when you want to nourish people. When you want the house to smell amazing. When you want everyone to linger a little longer at the table.

As someone who is always gluten free, I especially love recipes like this. There’s no need for substitutions or workarounds. This pot roast is naturally gluten free, hearty, and deeply satisfying. No one ever asks if it’s gluten free because it just tastes like really good food. The only thing to watch is using quality, gluten-free broth and seasonings, which is easy and worth it. The “Standard” brand French Onion soup mix does have gluten, so if you’re making this gluten free, know to look for the Simply Organic brand or another brand that is gluten free.

Pot roast is also forgiving. It does not require perfection. It rewards patience. And it gets better the longer it cooks, which feels like a metaphor I probably don’t need to spell out.

One of my favorite things about this recipe is that the gravy truly makes itself. No fuss. No cornstarch. No flour. No whisking. As the roast cooks low and slow, the collagen from the meat, the vegetables, and the broth come together into a rich, silky gravy all on their own. It’s one of those quiet kitchen wins that makes you feel like a better cook than you actually worked to be.

This is also a recipe where good ingredients really matter. Because the ingredient list is simple, each one has a job to do. I always choose a well-marbled chuck roast, quality broth, fresh vegetables, and seasonings I trust. I’ll link everything I use below so you can easily replicate it exactly if you want. When the ingredients are good, you don’t need much else.

And a quick kitchen joy moment: I used a new little vegetable chopper to prep everything, and it might be my favorite thing lately. The veggies are chopped in no time and come out perfectly symmetrical, which makes my heart so happy. There is something deeply satisfying about evenly cut carrots and potatoes. It shouldn’t matter. It does.

I like serving this family-style, right in the Dutch oven or slow cooker, with big spoons and no fuss. Add mashed potatoes, roasted vegetables, or a gluten-free crusty bread if you want to soak up every bit of that gravy. Or just grab a spoon. No judgment.

A few items I love for this:

The Kitchen Gadget I Didn’t Want to Love (But Do):

I’ll admit it. I was fully opposed to this.

In my head, a real cook just chops. Knife skills. Wooden cutting board. No gadgets. Very chef of me. And yet… here we are.

I picked up this all-in-one vegetable chopper thinking it might be helpful for busy nights or when I’m cooking for a crowd. What I didn’t expect was how often I’d reach for it. It’s fast, clean, and somehow makes everything perfectly uniform, which turns out brings me an unreasonable amount of joy.

Onions, carrots, salads, pot roast vegetables, all done in seconds. No uneven cuts. No crying over onions. No extra bowls everywhere.

It also earns its keep because it’s easy to clean and replaces several tools at once, which matters when I’m hosting or just trying to keep the kitchen calm.

Consider this my official confession. I still love a good knife, but this gadget has absolutely earned its spot.

Pot Roast Recipe

Pot Roast

Recipe by Lisa Marie MasquelierCourse: UncategorizedCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

3

hours 

20

minutes

Total time

3

hours 

50

minutes

This cozy pot roast slow cooks until tender enough to shred with a fork and makes its own savory gravy without thickeners. Simple, comforting, and naturally gluten free.

Ingredients

• 4 lb boneless beef chuck roast

• 2 tbsp olive oil

• 1 large onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4 garlic cloves, minced

• 1/2 Cup Wine

• 1 (28 oz) can crushed tomatoes

• 1 cup beef broth

• 1 Packet French Onion Soup Mix, Gluten Free

• 2 tbsp tomato paste

• 1 tbsp dried oregano

• 1 tbsp dried marjoram

• 1 tsp salt

• 1/2 tsp black pepper

Directions

• Cut the roast into chunks about 3in by 3in.
• Season roast with salt, pepper and garlic powder.
• Sear in hot deep dish heavy pot that is oven safe in olive oil on all sides. Remove.
• Sauté onion, carrots, celery until soft. Add garlic 1 min.
• Deglaze pan with wine (red or white is fine, your choice!)
• Stir in crushed tomatoes, packet of French onion soup mix, broth, tomato paste, oregano, marjoram, salt, and pepper. Simmer.
• Return roast to pot. Cover and bake at 325°F for 3-4 hr until tender.
• Pull from the oven. Spoon the fat off the top. Shred the meat in the sauce.
• Serve over mashed potatoes or risotto.