Pot Roast with Vegetables

Pot Roast with Vegetables

pot roast

This is a simple ingredient pot roast that’s perfect for a cozy night in. It’s gluten free, grain free and dairy free so you can enjoy it without regret!

If you are looking for another recipe to get you through the winter have you tried our Bison and Bean Chili? If you loved this recipe the Bison and Bean Chili will be right up your alley.
Healthy Pot Roast

Course - Main Dish
Cuisine - American
Servings: 4-6 Servings


  • 10-15 Garlic cloves 3 finely chopped, the remaining whole
  • 1-2 Tsp Dried rosemary Crumbled
  • To taste Salt and pepper
  • 1 Blade cut chuck roast 2-2.5 lbs
  • 2 Large yellow onions Cut into wedges
  • 4 Large carriots Cut into 1 inch chunks
  • 1/2 Cup Low sodium beef broth
  • 1/2 Cup Red wine Optional
  • 1 Tbsp Extra virgin olive oil


  1. Preheat oven to 375°F.

  2. In small bowl, combine 3 garlic cloves, rosemary, salt and pepper to taste. Rub mixture all over roast and set aside. Stuff the remaining garlic cloves into the roast through cut holes.

  3. Arrange onions and carrots in a large roasting pan. Toss with broth, wine and oil. Sprinkle with salt and pepper, then arrange roast on top of vegetables. Cover tightly with foil and roast for 2 1/2 to 3 hours, stirring vegetables occasionally, until meat is tender and vegetables are tender and browned.

  4. Transfer roast and vegetables to a large serving platter, drizzle pan juices over the top and serve. This recipe can also be cooked in a crook pot, for approximately 6 hours on low.


Recipe by Living Health