Looking for a comforting dinner that’s hearty, flavorful, and low in sodium? This Low Sodium Pot Roast with Potatoes and Vegetables is exactly what you need. Slow-roasted in the oven, it features tender beef, perfectly cooked root vegetables, and a rich, savory sauce—all without added salt. Perfect for a Sunday dinner, special occasion, or even a cozy weeknight meal, this recipe is a family-friendly favorite that proves low sodium doesn’t mean low flavor.
If you’re exploring more low sodium dinner ideas, consider trying this recipe alongside low sodium meatloaf, hearty goulash, or flavorful fajitas for a week of wholesome meals.
Why This Recipe Works
This pot roast stands out because:
- Rich, comforting flavor: Even without salt, the combination of balsamic vinegar, Worcestershire sauce, and fresh herbs creates a deep, savory taste.
- Hearty and filling: With tender meat and an abundance of vegetables, this dish is satisfying and perfect for family meals.
- Minimal hands-on time: The oven does most of the work while you relax or prep other dishes.
- One-pot convenience: Easy clean-up and all-in-one cooking make it practical for busy cooks.
- Family-approved: Even those not on a low sodium diet will love this meal.
Ingredients You’ll Need
To make this low sodium pot roast, gather the following:
- Beef: Eye of round is ideal, but bottom round or chuck also work well.
- Vegetables: Potatoes, carrots, celery, onions, and mushrooms absorb the roast’s juices beautifully.
- Flavor boosters: Balsamic vinegar for deglazing and Worcestershire sauce for a hint of umami.
- Herbs: Fresh rosemary adds an aromatic, earthy note.
- Low sodium stock: Essential to keep the dish moist and flavorful without added salt.
Additions and Substitutions
This recipe is flexible and customizable:
- Vegetables: Swap or add root vegetables like parsnips, beets, or turnips.
- Liquid: Red wine works beautifully instead of balsamic vinegar for a richer sauce.
- Herbs: If fresh rosemary isn’t available, dried rosemary or a mix of thyme and oregano can be used.
- Beef: Check labels to ensure low sodium content. Eye of round usually has around 65mg per 3 ounces.
How to Make Low Sodium Pot Roast
This dish is simple to prepare, and the oven does the hard work. Follow these steps:
Step 1: Sear the Meat
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-lidded pot over high heat. Sear the pot roast on all sides for 3–4 minutes until it develops a golden-brown crust. Remove the meat and set aside.
Step 2: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 3: Deglaze the Pot
Pour 2 tablespoons of balsamic vinegar into the empty pot and scrape the browned bits from the bottom. These bits add incredible flavor to the sauce. Return the seared roast to the pot.
Step 4: Prepare the Vegetables
Chop onions, carrots, celery, mushrooms, and potatoes into bite-sized pieces.
Step 5: Add Vegetables and Stock
Arrange the vegetables around the roast and tuck fresh rosemary sprigs among them. Pour 3 cups of low sodium beef stock over everything, then cover with the lid. Place in the oven for 1 hour.
Step 6: Continue Roasting
After 1 hour, remove the pot and gently stir the vegetables. Cover and return to the oven for another 1.5 hours until the meat is tender and the vegetables are cooked through.
Step 7: Serve
Carefully remove the pot roast from the oven. Slice the meat on a cutting board and serve with spoonfuls of vegetables and juices from the pot.
Recipe FAQs
How much sodium is in this pot roast?
Each serving has approximately 120mg of sodium, making it a safe choice for low sodium diets.
Can I make this in a slow cooker?
Yes! Combine all ingredients in a slow cooker and cook on low for 8 hours or high for 6 hours.
Can this be prepared ahead of time?
Absolutely. You can sear the meat and chop vegetables a day ahead. Store separately in the fridge and assemble before cooking.
How do I store leftovers?
Keep leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of low sodium beef stock to maintain moisture.
Savory Low Sodium Pot Roast with Root Vegetables
- Total Time: 3 hr 25 min
Ingredients
3 lbs pot roast (eye of round, bottom round, or chuck)
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
2 large onions, sliced
4 carrots, sliced
4 stalks celery, sliced
1 pint mushrooms, sliced
5 medium yellow potatoes, diced
4 sprigs fresh rosemary
3 cups no-salt-added beef stock
Instructions
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Sear the Meat: Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-lidded pot over high heat. Sear the pot roast on all sides for 3–4 minutes until golden brown. Remove the meat and set aside.
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Preheat Oven: Preheat oven to 375°F (190°C).
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Deglaze Pot: Pour balsamic vinegar into the empty pot and scrape up any browned bits. Return the seared roast to the pot.
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Prepare Vegetables: Chop onions, carrots, celery, mushrooms, and potatoes.
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Add Vegetables & Stock: Arrange vegetables around the roast and tuck rosemary sprigs among them. Pour in beef stock. Cover and bake for 1 hour.
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Continue Roasting: Remove, stir vegetables, cover, and bake for another 1.5 hours until meat is tender.
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Serve: Slice the roast and serve with vegetables and pan juices.
Notes
- Check beef labels for sodium content; eye of round is typically around 65mg per 3 oz.
- Swap vegetables with parsnips, beets, or turnips if desired.
- Red wine can replace balsamic vinegar for a richer sauce.
- Fresh rosemary can be substituted with dried herbs like thyme or oregano.
- Prep Time: 10 min
- Cook Time: 3 hr 15 min
