The Perfect Pot Roast #glutenfree #caseinfree

Time to make the Perfect Pot Roast!

You know I love meat and potatoes!  Beef stew, chicken stew and the perfect pot roast!  Cooked in wine and broth with carrots and potatoes.  Served with homemade gravy and mashies. Just yum!  I’ve done it in the slow cooker many times, but it is so much better cooked in a Dutch oven if you’ve got the time.

Because searing it is magical.  Especially because the onions (and maybe a splash of wine) are used to deglaze all the fabulous brown bits at the bottom of the Dutch oven to give you a lot of deep flavor.

Add in your choice of red wine (you could probably use white wine, too – I’ve just never done it because we pretty much only drink red wine and always have a bottle of something red around).  I’ve used just about everything red and robust but really prefer a Cabernet Sauvignon.

Waiting is the hardest part.  I love the smell of wine and thyme cooking together.  It smells so amazing even the dog starts to stalk the kitchen.

When the roast is done, turn that cooking liquid into a delicious gravy.

You can use any type of flour you want to thicken it, but I’ve been using gluten-free garbanzo bean flour because it works nicely and doesn’t contain xanthan gum.  If it clumps up, you can add a splash of wine and it will help the flour dissolve.  Then the wine cooks off as you cook down the gravy.

So good and so easy – if you’ve got the time.  This lovely pot roast makes a perfect Sunday supper!  And since I’m usually cooking for two, there are plenty of leftovers to enjoy over the next few days.  Enjoy! 🙂

The Perfect Pot Roast #glutenfree #caseinfree
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  • 1 tbsp olive oil
  • 2-3 lb sirloin tip roast
  • Kosher salt
  • Freshly ground black pepper
  • 1 large onion, sliced
  • 1 cup red wine (I prefer Cabernet Sauvignon)
  • 2 cups GF beef broth
  • Fresh thyme sprigs (or 1/2 tsp dried thyme)
  • Pinch of dried rosemary
  • 2-3 cloves garlic
  • 1 bay leaf
  • 4 large organic carrots, peeled and cut into 2-inch pieces
  • 1 large organic potato, peeled and cut into 3-inch pieces
  • Gravy
  • 1-2 cups strained cooking liquid
  • 1-2 tbsp garbanzo bean flour, plus more if needed
  • 1 tsp GF Worcestershire sauce
  • 1 tbsp GF beef broth concentrate
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat the oven to 350 degrees F.
  2. Heat olive oil in a 3.5-quart Dutch oven over medium high heat. Sprinkle roast with salt and pepper. Add roast to the pan and sear all sides, about 3-5 minutes each side. When all sides of the roast are browned, carefully remove it from the pan and set aside on a plate.
  3. Reduce the heat to medium and add the onion slices. Sauté until the onions are tender and the browned bits are deglazed, about 8 minutes. Add a little extra wine here to help deglaze if needed.
  4. Return the roast to the pan and add the wine, broth, garlic, thyme, rosemary and bay leaf. Bring to a simmer, cover, and place in the oven. Bake for 1 1/2 hours.
  5. Carefully pull the Dutch oven out of the oven and add the carrots and potatoes. Cover, then return to the oven and bake for 1 hour.
  6. Remove the roast, potatoes and carrots. Strain the remaining cooking liquid through a mesh sieve into a 2-cup Pyrex measuring glass or use a fat separator. Skim off the fat that rises to the top if not using a fat separator. Reserve the remaining liquid to make the gravy.
  7. For the gravy, add the cooking liquid to a saucepan. Whisk in the garbanzo bean flour, Worcestershire sauce and beef broth concentrate. Bring to a boil, lower the heat and whisk until it thickens, about 15 minutes. Refrigerate extra gravy to have with leftovers.


Tip 1: If you like pot roast potatoes, add more – the original recipe called for 2 lbs – and nix the mashed potatoes.

Tip 2: This gravy is a little bit on the thin side. Add more garbanzo bean flour to make it thicker. Save some to dip roast beef sandwiches in the next couple of days. Yum, yum, yum!!!


The original recipe came from

Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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