When the weekend rolls around, I often crave a meal that feels like a warm hug after a busy week. This slow cooker gluten-free pot roast is exactly that kind of dish. It’s the kind of meal you start in the morning, knowing your house will slowly fill with the rich aromas of seared beef, herbs, and red wine. The anticipation builds as the hours pass, and by dinnertime, the roast is fall-apart tender, surrounded by soft carrots and celery that soak up every bit of flavor.
One afternoon, I got distracted halfway through prepping. I set the timer but then wandered off to answer a call, forgetting my phone was right there. When I came back, the kitchen smelled even better than I’d imagined. The roast was already in the slow cooker, and the vegetables were nestled underneath, waiting to soak in the juices. That little moment of distraction didn’t ruin anything; it kind of made the whole process feel more relaxed, like the meal was taking care of itself.
Why You’ll Love It:
- Hands-off cooking means you can focus on other things while dinner simmers away.
- Gluten-free ingredients ensure it’s suitable for those with dietary restrictions without sacrificing taste.
- The rich, savory gravy is perfect for spooning over both the meat and the vegetables — it’s simple — and that’s kind of the point.
- It’s a practical meal that stretches well into leftovers, though it never lasts that long in my house.
- The slow cooker method brings out deep, comforting flavors that just can’t be rushed.
If you’re a bit nervous about slow cooker recipes, this one’s pretty forgiving. Even if you leave it cooking a little longer or forget to stir the gravy right away, it still turns out delicious and tender.
PrintSlow Cooker Gluten-Free Pot Roast
A tender and flavorful slow cooker pot roast made with gluten-free ingredients, perfect for a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6
Ingredients
3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 medium carrots, peeled and cut into 2-inch pieces
3 medium celery stalks, cut into 2-inch pieces
1 medium yellow onion, cut into wedges
4 cloves garlic, minced
1 cup gluten-free beef broth
1/2 cup dry red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes on each side until browned. Remove and set aside.
Place carrots, celery, onion, and garlic in the bottom of the slow cooker.
Place the seared roast on top of the vegetables in the slow cooker.
In a medium bowl, whisk together gluten-free beef broth, dry red wine, tomato paste, dried thyme, and dried rosemary. Pour the mixture over the roast and vegetables.
Add the bay leaves to the slow cooker.
Cover and cook on low for 8 hours, or until the meat is tender and easily shredded with a fork.
Remove the roast and vegetables from the slow cooker and transfer to a serving platter. Cover with foil to keep warm.
Discard the bay leaves from the slow cooker liquid.
In a small bowl, mix cornstarch and cold water until smooth. Stir this mixture into the slow cooker liquid to thicken the gravy.
Turn the slow cooker to high and cook the gravy for 10-15 minutes until thickened, stirring occasionally.
Serve the pot roast sliced or shredded with the cooked vegetables and pour the gluten-free gravy on top.
Kitchen Notes:
This recipe doesn’t require any fancy equipment beyond a reliable slow cooker, which makes it easy to fit into a busy kitchen routine. You can serve the pot roast with a side of mashed potatoes or even creamy polenta to soak up the gravy. I’ve tried swapping the red wine for extra beef broth when I was short on time, and while it changes the flavor slightly, it still works in a pinch. Sometimes I toss in a few parsnips or turnips with the vegetables for a little twist, although I haven’t tested all variations thoroughly, so you might want to experiment cautiously.
FAQ:
Can I prepare this pot roast the night before? Yes, you can prep the ingredients and place them in the slow cooker insert, then refrigerate overnight. Just remember to bring it to room temperature before cooking.
Is it possible to make this recipe in an Instant Pot? I haven’t tried it myself, but switching to a pressure cooker might shorten the cooking time considerably—just keep an eye on the liquid levels.
How do I store leftovers? Keep the meat and vegetables in an airtight container in the fridge for up to four days. The gravy stores separately for best results.
Give this slow cooker gluten-free pot roast a try next time you want a comforting meal without fuss. Once it’s ready, gather around the table and enjoy every tender, flavorful bite.