A well-marbled chuck roast is seared and slow-roasted with carrots, onions, and fragrant rosemary and thyme. Instead of salty broths, this version uses low sodium or homemade beef stock—or even plain water with herbs—to keep it flavorful without adding excess sodium. It’s cooked low and slow in the oven until fall-apart tender. Perfect for sodium-conscious eaters who don’t want to compromise on taste.

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Table of Contents

Ingredients Needed:

4 to 5 lb chuck roast: well-marbled for tenderness.
1 tablespoon olive oil: for searing.
2 whole onions: peeled and halved.
6 to 8 whole carrots: peeled and cut into 2-inch chunks.
1 cup red wine (optional): or use no salt added beef stock or plain water.
2 to 3 cups low sodium or homemade beef stock: unsalted.
3 sprigs fresh thyme: adds earthy flavor.
3 sprigs fresh rosemary: adds aroma and depth.

How To Make Low Sodium Pot Roast:

Preheat Oven:
Preheat your oven to 275°F (135°C).

Sear the Vegetables:
Heat olive oil in a large Dutch oven over medium-high heat. When hot, add onion halves cut-side down. Brown on both sides, then remove. Add carrots and sauté briefly until slightly browned. Set aside.

Sear the Roast:
Add more olive oil if needed. Place the chuck roast into the hot pot and sear on all sides until deeply browned (about 1 minute per side). Remove and set aside.

Deglaze the Pan:
With the pot still hot, pour in wine or low sodium broth. Scrape the bottom to lift the flavorful browned bits. This adds natural flavor without salt.

Assemble the Roast:
Return the roast to the pot. Add onions, carrots, thyme, and rosemary. Pour in enough stock to come halfway up the roast.

Slow Roast:
Cover with a tight-fitting lid and place in the oven. Roast for 3 hours (if using a 3 lb roast) or 4 hours (for 4–5 lbs), until meat is fork-tender.

Serve:
Remove from oven, rest for 10 minutes, then slice and serve with carrots and onions.

Recipe Tips:

Use unsalted homemade beef stock or water to control sodium levels.
Don’t skip the searing—browning builds flavor without needing salt.
Skip salt entirely if on a strict low sodium plan—fresh herbs add plenty of flavor.
Leftovers make great low sodium sandwiches or shredded beef bowls.

How to Store & Reheat:

Fridge: Store in airtight container up to 3 days.
Freezer: Freeze in portions for up to 2 months. Reheat gently in a covered pan with a splash of water or broth.

Nutrition Facts:

Calories: 360
Sodium: 85 mg
Protein: 35 g
Fat: 22 g
Carbs: 6 g
Fibre: 2 g
Sugar: 3 g

FAQs:

Can pot roast be made low sodium?
Yes—by using unsalted stock or water, skipping added salt, and using herbs and browned vegetables to build flavor.

What’s the best beef cut for low sodium pot roast?
Chuck roast is ideal because its marbling keeps it juicy and tender even without added salt.

Can I use store-bought broth?
Only use low sodium or no salt added broth—or make your own at home to control sodium.

How can I add flavor without salt?
Use fresh herbs like thyme and rosemary, browning the meat and vegetables, and a splash of wine or vinegar (if tolerated) to deepen the flavor naturally.

Is red wine high in sodium?
No, but if you’re sensitive to wine or histamine, skip it and use unsalted broth or water instead.

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