Roast Beef with Potatoes and Carrots

Makes: 4-6 servings

Total Time: 2.5-4.5 hours (depending on size of roast), cook time: 2-4 hours, prep time: 30 minutes


  • One 2 to 4-pound chuck roast
  • 2.5 cups gluten-free beef broth
  • 1 tablespoon sesame oil
  • 2 tablespoons balsamic vinegar
  • 1/2 cup of strained tomatoes
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 5 sprigs fresh thyme
  • 6 to 8 whole carrots cut into 2-inch pieces
  • 4 medium potatoes, cut into 4-6 chunks
  • Salt and fresh cracked pepper to taste


  • Prepare (chop) the onion, garlic, carrots and potatoes.
  • Rub the pot roast with salt, pepper and 2 of the minced garlic cloves,
  • Heat a large pot on medium-high heat. Then add the sesame oil and 1/8 of the beef stock.
  • When the oil in the pot is very hot, add in the onions and garlic browning them on one side and then the other. Remove them to a plate.
  • Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  • Throw the carrots and potatoes into the same pot and toss them around a bit until slightly browned, about a minute or so and remove to a plate or bowl.
  • Turn the burner down to medium, and add in the  balsamic vinegar, remaining beef broth, strained tomatoes, salt, pepper, onion and garlic and whisk together for a minute.
  • Place the roast, potatoes and carrots back into the pot as well as the fresh thyme.
  • Put the lid on, then roast on medium-medium low for 2 hours for a 2 pound roast, 3 hours for a 3-pound roast or 4 hours for 4 pound roast.

Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)

  • Calories per serving: 347
  • Fat: 18 g
  • Carbs: 47 g
  • Protein: 32 g

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