A true comfort food is gluten-free pot roast - and this one is super easy with amazing results!
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About This Pot Roast Recipe
What's more comforting than pot roast? Especially one that does all the work for you as it cooks low and slow in the oven?
This is such an easy recipe for mouthwatering, tender pot roast. You can even add vegetables to cook along with it, so you don't even have to make side dishes!
Ingredients You Will Need
This recipe is super simple and easy, and you'll need 3 key ingredients. The only things you need to make a mouth-watering, fall off the bone, tender gluten-free pot roast:
Chuck Roast: I use chuck roast for pot roast, about 3-4 pounds. This cut of meat will be super tender when cooked at a low temperature for a few hours, and that's exactly what we want.
Gluten-Free Onion Soup Mix: This a key ingredient for seasoning and flavoring of the pot roast. You can also make your own, which I do inside this gluten-free meatloaf recipe. Or, you can buy one on Amazon from companies like Mom's Place Gluten-Free.
Gluten-Free Condensed Cream of Mushroom Soup: There are multiple versions of this available online. There are some versions where you will need to add milk or water to, like Mom's Place (gluten & dairy-free) which takes about 10 minutes. Or, you can go the easier route and buy a canned version from a place like Pacific Foods (I found at Whole Foods/Amazon) or even Walmart makes them too!
Optional: Vegetables like carrots and onions are perfect for this recipe, because by the end of the cooking time, they will be soft and tender. Then you have your meal essentially done!
How To Make Gluten-Free Onion Soup Mix
You will need:
¼ cup dried onion flakes/minced onion flakes
2 tablespoons low-sodium gluten-free beef bouillon granules or powder
(I use HerbOx gluten-free)
¼ teaspoon onion powder
¼ teaspoon dried parsley
⅛ teaspoon celery seed
⅛ teaspoon paprika
⅛ teaspoon ground black pepper
Just combine everything in a small bowl and whisk together. That's it! This is equivalent to 1 packet.
How To Make Gluten-Free Pot Roast
First, if you are using a cream of mushroom soup mix, you'll combine it with the liquid according to package directions. Then, all that's left to do is pour that and the onion soup mix over the pot roast in a large baking dish. Cover everything with foil, and cook!
Seriously, that's it. And after a few hours, you'll unwrap the foil and find the most tender, moist and delicious, flavorful pot roast!
You can also add in cubed carrots or some quartered onions to cook at the same time, and then you'll have a complete dinner!
How To Serve Gluten-Free Pot Roast
Feel free to serve your pot roast with whatever side dishes you prefer. I usually add a few carrots & onions into the pot roast, and serve it with mashed potatoes on the side for the ultimate comfort food dinner. While I always hope to have leftovers, it doesn't often happen.
How To Store Pot Roast
Storage: Pot roast should be kept covered in the refrigerator for up to 3-4 days. Reheat in the microwave or the oven when you are ready to eat.
Looking for more cozy gluten-free dinners?
Try this gluten-free chicken noodle soup with a secret ingredient.
Enjoy lots of veggies in this no-meat vegetarian chili - made in the crockpot.
Get cozy with this hearty gluten-free beef stew, perfect over potatoes!
Discover all 100+ gluten-free recipes on the blog right here.
Ready for an easy but delicious dinner? Let's make some pot roast!
Here's the recipe for tender and flavorful gluten-free pot roast.
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Pot Roast Recipe
Gluten-Free Pot Roast
The most mouth-watering, fork-tender pot roast!
Ingredients
- 1 3-4 lb chuck roast
- 1 packet Gluten-Free Onion Soup Mix, like Mom's Place Gluten-Free
- 1 packet Gluten-Free Condensed Cream of Mushroom Soup, or Gluten-Free Cream of Mushroom Soup Mix prepared according to package instructions
- 3-4 carrots, diced, optional
- 1 onion, sliced, optional
- Optional sides: Mashed potatoes, roasted vegetables, green beans
Instructions
Preheat the oven to 300 degrees Fahrenheit.
In a large glass pan or roasting pan (11x9 size or similar), place 3-4 pieces of heavy-duty aluminum foil going both length-wise and width-wise. You will cook the pot roast in the foil and fold the foil over the roast, so make sure they are long pieces.
Cook the cream of mushroom soup mix according to package directions on the stovetop or in the microwave. Allow to slightly cool. This should only take about 5 minutes for it to thicken.
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Place the chuck roast on the foil inside the roasting pan. Sprinkle the onion soup mix over the meat and using your fingers, rub into the meat on all sides. Then, pour the Cream of Mushroom soup over the meat. There will be a lot of liquid- and that's okay, it will become your gravy.
If you'd like, cut 3-4 carrots into equal size and sprinkle them around the meat, and 1 onion, sliced. Fold the aluminum foil over the meat, sealing the foil pieces together to create a seal - make sure there are no gaps or openings!
Place the chuck roast in the oven and cook - low and slow, about 1.5 hours per pound. The pot roast is done when it is fork-tender and falling apart. The liquid will become your gravy, and if you added any carrots or onions, they will be tender and delicious as well. Enjoy!
Notes
Storage: Pot roast should be kept covered in the refrigerator for up to 3-4 days. Reheat in the microwave or the oven when you are ready to eat.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 1369Total Fat 86gSaturated Fat 35gTrans Fat 5gUnsaturated Fat 45gCholesterol 452mgSodium 1026mgCarbohydrates 13gFiber 2gSugar 2gProtein 136g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Have you ever made a pot roast?
What are your favorite sides for pot roast?
Let me know in the comments below!
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