Okay, so I have had a Whole30 Pot Roast on the blog for quite some time. It was really good, don’t get me wrong, but I’ve tweaked that recipe and HOLY YUM. It’s officially perfect.
With a few tweaks and touches, the old classic Whole30 pot roast just got even better. It’s still got a classic taste (nothing too crazy fancy) but the depth of flavor is so much deeper and just oh-so-lovely and perfect to cozy up to during the fall and winter seasons. It’s definitely a dish that the whole family will gobble up!
My favorite way of cooking this is low and slow in the oven all afternoon in a dutch oven. It just really makes the flavor absolutely perfect; however, you can certainly do this in your crockpot if that’s your preferred method of cooking or if you want to throw it in before work and come home to dinner ready-to-eat!
SHOP THE POST.
Whole30 Pot Roast
Ingredients
- 3.5 lbs Boneless Beef Chuck Roast
- 2 tsp kosher salt, or more to taste
- 1 tsp freshly cracked black pepper, or more to taste
- 2 tbsp arrowroot flour can sub tapioca flour or regular flour here
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, cut into 1/4 inch slices
- 3 large carrots, cut into 2 inch pieces
- 4 stalks of celery, cut into 2 inch pieces
- 2 cloves of garlic, thinly sliced
- 2 tsp dijon mustard
- 1 tbsp tomato paste
- 1/4 tsp smoked paprika
- 1 tsp fresh thyme leaves (from 5-6 sprigs, or sub 1/2 tsp dried thyme)
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 1 cup beef broth
- 1.5 lbs medium sized yellow potatoes, quartered
Instructions
- Preheat oven to 275 degrees F.
- Using paper towels, pat dry meat. Season generously with kosher salt and pepper. Sprinkle and rub the arrowroot into the meat so that the roast is evenly coated.
- Heat oil in a dutch oven over medium-high heat. When hot, brown the beef until golden-brown on all sides, about 4 minutes per side. Transfer to a plate and set aside.
- Reduce the heat to medium and add the onions, carrots, celery, garlic and cook, stirring, until the onions are tender, about 4 minutes.
- Add the dijon, tomato paste, smoked paprika, bay leaves, and thyme and stir until well combined. Pour in the apple cider vinegar and cook, stirring, until the apple cider vinegar is well combined and reduced by half (leaving only a small amount of liquid in the pot).
- Pour in 3/4 cup of the beef broth and stir until well combined and the contents come to a boil. Reduce heat to a very subtle simmer. Nestle the roast (and any of its juices) back into the center of the skillet and into the veggies. Add the potatoes all around the roast, and pour the remaining 1/4 beef broth around the roast.
- Cover with a secure lid, transfer to the oven and roast until the beef is fall apart tender, about 4 hours for a 3-pound roast and about 5 hours for a 4 to 5-pound roast.
- Remove from oven and let cool for 10 minutes prior to serving to allow the sauce to settle. Add more salt, if needed. Serve and enjoy!
Notes
Photography by Eat Love Eats.
105 Comments
KL hutch
March 4, 2023 at 3:11 pmMaking this today and a bit worried about the veggies cooking for 4+ hours. I usually add them in later. Do the potatoes get too mushy? Thank you!
Alex
March 5, 2023 at 6:02 pmI cook it like this and think it’s perfect everytime! 🙂
Danielle Genung
January 27, 2023 at 5:23 pmThis is one of my favorite recipes. The best roast! My 5 year old is requesting for dinner tonight. I was curious can use russet potatoes for this recipe? I have a bunch so didnt pick up golds but not I’m not sure how it’ll turn out. Any tips?
Adriana Fox
January 21, 2023 at 12:37 amMade this tonight and it is so delicious! My pot roast always used to come out dry in the crockpot. I told my husband we were having pot roast tonight and he was not super excited lol. Then he tried it and absolutely loved it! Going to make it like this from now on!
Alex
January 21, 2023 at 1:46 amYay! so glad you liked it, Adriana!
Sarah Samples
January 13, 2023 at 3:57 pmIf I wanted to let this cook on the Traeger, would I follow the same directions-275 for 4-5 hours?
Alex
January 13, 2023 at 8:33 pmohh I am a newbie to the traegar so I can’t say for sure, but should work since it is like “an oven” in a way!
Jeanette Parkinson
December 31, 2022 at 6:39 pmMaking this again for dinner for probably the 6th time, great recipe! Lots of flavour and very nice tender beef!
Alex
January 1, 2023 at 11:10 pmyay!! so glad you love it
Nicolette Coffey
December 11, 2022 at 6:15 pmThis was THE BEST ROAST I have ever eaten or made. It has savory sauce that coats everything – meat and veggies – making the taste buds dance! Thank you 🙂
note: I had chicken stock on hand and didn’t use celery. Plus, I overloaded the potatoes and carrots and used a 2.5 lb roast. (Took 3 hours.) AMAZING
Alex
December 12, 2022 at 10:43 pmGlad to hear it!! Thank you for commenting!
Kelli
November 7, 2022 at 11:42 amAfter trying a few pot roast recipes recently and being very disappointed I’m so happy to have found this one. So flavorful and easy! My new go-to recipe!
Mishele
November 6, 2022 at 3:08 pmIf using the crock pot, would you still precook the veggies plus other ingredients, or do they go into the crock pot uncooked?
Alex
November 11, 2022 at 2:26 pmIt’s not necessary! It does add extra flavor if you do! 🙂
Daniela Aguirre
March 15, 2022 at 4:28 pmHi Alex,
I want to try the recipe in my crock pot since I don’t have a Dutch oven. Can I add a cup of red wine?
Alex
March 22, 2022 at 5:21 pmIt will definitely work in a crock pot (and I have the method for that at the bottom of the post!)– and yes- you can add a cup of red wine. I’d swap it in for the broth and omit the apple cider vinegar
AB
February 15, 2023 at 7:36 pmI made this today for the first time and followed the recipe exactly- I am completely impressed at how delicious this came out! Especially for whole 30- tons of flavor- wouldn’t change a thing.
Alex
February 16, 2023 at 11:54 amThank you so much! yay!
Barb
January 25, 2022 at 2:25 pmFollowed the recipe exactly, and it was good. While I trimmed the chuck roast, at the end of the day, it’s all cooking & sitting in liquid fat! That was just a little too much for our taste. Would increase veggies.
jessica colen
January 23, 2023 at 4:53 pmI used brisket for this reason, i don’t enjoy the fatty part of the chuck roast, which i know is supposed to be better for flavor. Just FYI, using brisket also turned out amazing with great flavor. Will definitely make again. 🙂
Monica Wiseman
January 20, 2022 at 2:06 amAbsolutely delicious and easy to follow. I used a smaller roast, 2.5 lbs for 3 hours but probably could’ve cut that to 2.5-2.75 hours. Flavors were good but not overpowering! Will definitely try again.
Caesar
January 18, 2022 at 11:14 pmHello! Excited to make this – it’s been a challenge finding good Whole30 recipes for me that my partner is also willing to try. I bought a smaller roast (about 1.5 lbs) since there are only two of us. Would you recommend reducing cooking time and if so, to what?
Alex
January 19, 2022 at 1:10 pmyes! that should take around 2.5 to 3 hours!
Maria Vehslage
February 25, 2022 at 8:02 pmHi, Can I use a Ninja on the slow cooking method?
Alex
March 1, 2022 at 1:06 pmI don’t have a ninja so I am not sure how it cooks- but if it’s a slower cooker method it should work.
Michelle Shaban
January 18, 2022 at 6:56 pmHow long would I cook at little over 2 lb arm chuck roast?
Thank you!
Nicole
January 9, 2022 at 11:51 pmI love a good beef stew when the weather is chilly! After a fun snowstorm, I thought this weekend was the time. This was beyond Anything I’ve made before! It has the best flavor, the beef just fell apart, and the juices with the potatoes and carrots are phenomenal! One of the best dishes I’ve made!!
Sherrie
January 5, 2022 at 12:06 amThis recipe was so delicious. I am really not much of a pot roast person, but the rave reviews made us give it a shot. We made this in our dutch oven and when I got home from school the house smelled amazing. This recipe is a definite keeper whether or not you are following Whole30.
Alex
January 5, 2022 at 2:52 amI am so glad, thank you Sherrie!
Kathy
December 28, 2021 at 2:16 amWow as gourmet a pot roast could be. Your recipes never disappoint. Can’t wait for new book to arrive tomorrow!!!!
John Whittaker
December 24, 2021 at 7:17 pmAlex – Excited about this for a Christmas Eve dinner! I’m using a crockpot and wanted your take on if I should add more liquid. Making a half portion so only a half cup of beef broth which doesn’t seem like much liquid – and maybe that’s ok?
Happy holidays and we’re looking forward to the new book!
Best,
John
Debi
December 19, 2021 at 7:18 pmHi Alex! Can you add parsnips to this recipe, as well as the curried pot roast in your book? I love parsnips
for their sweetness but would not want to ruin this wonderful dish!
Thanks!
Alex
December 20, 2021 at 12:41 pmyes would be great! you’re right that they’ll add an element of sweetness but I do think it’d be a wonderful addition.
Mandi Liddell
December 18, 2021 at 7:06 pmMade this for a dinner party and the flavor is amazing!
Can’t wait to heat up the leftovers:)
Hilary
December 12, 2021 at 2:34 amI would dread Sunday “dinner” as a kid because pot roast was one of my least favorite meals. This recipe has completely turned me around. We even made it using elk which always has a recognizable flavor to me and you COULD NOT TELL! The best game meat recipe we have ever made. Seriously so delicious Alex! I don’t know how you do it!
Gillian Hogan
November 21, 2021 at 12:14 amAll time favorite pot roast! I’m making it for a big group next week (8 ppl) how many pounds of chuck roast??
Alex
November 22, 2021 at 5:48 pmI think 4 – 4.5 should be plenty!
Heather
November 20, 2021 at 12:58 amI would love to make this! Cooking for one – can the leftovers be frozen, and would it thaw/reheat well?
Alex
November 22, 2021 at 6:15 pmyes!! this recipe freezes and reheats very well!
Beth
September 2, 2021 at 4:03 pmLovely website, but the font is so small and italicized…makes it very difficult to read.
Cailin Hill
October 28, 2021 at 1:30 pmAgree! I had to zoom in to read the recipe.
Jayne Domogalla
April 26, 2021 at 4:43 pmI have a round sirloin tip roast on hand, could I use that? I would imagine I need to increase the cooking time since it’s thicker??
Alex
April 28, 2021 at 4:48 pmI haven’t cooked with sirloin tip roast much, but I am sure it would work similarly!
Lesly
March 13, 2021 at 2:18 amI don’t have a Dutch oven… does it come out just as well in a crockpot?
Alex
March 17, 2021 at 12:59 pmIt’s very good in the crockpot!
Hilary
February 18, 2021 at 5:34 pmWhen you say brown on all sides, does that mean brown the ends too?
Alex
February 19, 2021 at 5:39 pmyes
Sarah
February 14, 2021 at 1:19 pmHi! I know you said you use a Staub, 7 qt here, but will a 5 qt work in this recipe? Thank you!
Alex
February 15, 2021 at 5:26 pmIt should be okay! Just be careful to not overfill.
Elle
February 10, 2021 at 1:59 amMy family loves this recipe! Its the best Pot Roast I’ve made with so little ingredients!!! Thank you for this!
Jaclyn
February 20, 2021 at 11:53 pmHave you ever tried to convert this recipe to an instant pot? Maybe 45 minute?
Alex
February 21, 2021 at 1:39 pmI think 45 mins would work
Shannon
February 1, 2021 at 1:28 amMade this tonight and it was good, thank you.
Question though, if I dissolve some me arrowroot powder in my broth before adding, will it result in a thicker liquid?
Tia
Alex
February 1, 2021 at 12:55 pmyes! or, wait until the cook time is complete and when you remove from the oven– make a little ‘slurry’ with 1/4 cup broth, 2 tsp arrowroot, pour and stir that to combine and it should help thicken the sauce as it cools before serving.
Kristin
February 1, 2021 at 12:55 amSo good! Perfect flavor and the beef was soooo tender!
lauren
January 28, 2021 at 2:44 pmThis roast is my absolute favorite, most made Whole 30 recipe. It’s now my go-to for when I’m in a cooking slump. So much flavor!
Stacey C.
January 18, 2021 at 12:39 amI made this tonight and it turned out AMAZING! I added some red wine so it’s no longer whole 30 and I was a little heavy handed with the kosher salt but it’s still delicious. This is my new go-to pot roast recipe!!
Morgan
February 1, 2021 at 12:52 amMade this tonight and it was DIVINE! The flavors are on point and this is definitely in my top favorite meals list!
Tessa
January 12, 2021 at 3:13 amMine is currently in the oven and I’m so excited! I was wondering-how long should I cool in Dutch oven before storing in the fridge? Also-best method of reheating? Thank you! 🙂
Alex
January 12, 2021 at 11:43 pmI like to allow my food to cool completely before storing for best results. And this honestly reheats well no matter what you do!!! microwave works, so does stove top!
Angela
January 11, 2021 at 6:27 pmLooks delicious! Instead of a dutch oven could this be made in a deep cast iron skillet?
Alex
January 15, 2021 at 12:46 pmAs long as it has a tight fitting lid
Lisa
January 17, 2021 at 12:12 amJust had THE BEST POT ROAST for a great dinner.
The roast was flavorful and the veggies and gravy perfect!
Will be making this again!!
Becky
February 2, 2021 at 8:32 pmI made mine in a deep cast iron pot. I made sure the lid flanges were lined up with the pot “spouts” so it fit without venting. I also checked every 2 hours to make sure the broth had not evaporated too much. It didn’t, but I would have added beef broth if it had. So good! (And I use my cast iron for most cooking!)
Andrea G.
December 30, 2021 at 9:18 pmHi Alex!
Making this tonight but out of tomato paste! Currently snowed in so we’re unable to run to the store 😫 Can I sub tomato paste with tomato sauce??
Alex
December 31, 2021 at 5:28 pmSorry I am just seeing this! I would recommend doing 2 tbsp tomato sauce and maybe an extra tbsp arrowroot stirred into it before you add it in to help thicken it
Anna
January 11, 2021 at 6:22 pmThis is the best pot roast I’ve had. So many good flavors! It was perfect for non whole30 dinner guests
Jo
January 9, 2021 at 1:52 pmI made this for Christmas dinner and it was absolutely delicious! Followed all directions and it was perfect. More Dutch oven recipes please!
Susannah
January 7, 2021 at 3:11 pmSO incredibly tender and delicious! I used balsamic vinegar because I didn’t have any ACV on hand. And I bumped to them to 325 and it was done 30 mins sooner. Definitely a new favorite- thank you!
Molly
December 15, 2020 at 1:37 pmClassic, delicious pot roast. My whole family loved it.
Sydney
December 14, 2020 at 9:32 pmK, this was…simply put, amazing. We’re not even Whole 30 just loving your recipes. Discovered you a few months back, and every single recipe whether cookbook or website we’ve tried has been a winner! You have a way of simplifying cooking, making it easy and simple, while tasting amazing! Many of the ones we’ve tried have one-uped recipes we’ve loved and used for years 🙂 including this one! Thank you, we loved our dinner.
Juliana
December 6, 2020 at 11:03 pmWe made this tonight and loved it! We omitted the celery added whole mushrooms to it towards the end and cooked it at 225 instead of 275. Thank you for the recipe!
Lauren
December 1, 2020 at 1:14 amThis is our favorite roast recipe! Thank you, Alex!!! The first few times we made it in the slow cooker, but today we made it in the Dutch oven. So gooooooood!
Alex
December 1, 2020 at 1:56 pmthere is just something magical that happens when you cook it in the dutch oven!
inna
November 30, 2020 at 5:54 amthis was incredible! My picky husband loved it as well!
Kit
November 13, 2020 at 9:49 amWhat size Dutch oven do you have/use?
Alex
November 13, 2020 at 1:34 pmThis is the Staub, 7 qt right here! I also have the 5 qt and it’s a fantastic size.
Kit
November 14, 2020 at 12:26 pmWhich one do you use more? As in, if you were going to buy one, which size would you choose? Thank you!
Monika
November 17, 2022 at 12:14 amProbably one of the best roasts I have ever made. I did the crockpot method. My 5 year old loved the tender beef, carrots and celery (he doesn’t like potatoes so I didn’t give him any) but when he came home from school today he told me how wonderful the kitchen smelled. Will make again!
Alex
November 17, 2022 at 4:23 pmSo amazing! Glad this was a hit for you and your family!
Elyse
November 12, 2020 at 11:59 amThis was amazing! My husband is a meat and potatoes kind of guy and raved about this meal. Thank you!
Alex
November 13, 2020 at 1:37 pmSo happy it was a hit!
Kimberly S
November 5, 2020 at 6:02 pmCould you make this with stew meat instead (I have some on hand I want to use and love this recipe)? What changes would you make? Thank you!
Alex
November 5, 2020 at 9:52 pmSure! You’d definitely need to cut the cook time, at least by half!
Also– if you haven’t seen this recipe it’s a great beef stew!!
https://thedefineddish.com/instant-pot-lamb-stew/
Jeanne Dolan
November 1, 2020 at 11:17 pmThis was Amazing. The best pot roast I ever made. The gravy is so good but I need more of it. Can you double the part of the recipe?
Alex
November 2, 2020 at 2:51 pmYou can double the sauce part for sure!
Victoria
November 1, 2020 at 11:17 pmDo you think this recipe could be done in an Instant Pot?
Danielle
November 7, 2020 at 1:45 pmI prepared in the instant pot last night and it was delicious!
Alex
November 7, 2020 at 2:19 pmglad you enjoyed it!!
Anna
December 3, 2020 at 7:02 pmHow long did you cook it in the IP and did you add the veg from the beginning or did you cook at the end?
Alex
December 3, 2020 at 11:17 pmYou’ll need to sear the roast first using the saute function. Then, cook it on manual high pressure for 45 minutes.
I just throw the veggies in there at the same time.
Frances
October 28, 2020 at 11:44 pmI’ve never had a failure with any of your recipes and this was no exception! Delicious! I’ll be doing that regularly.
Alex
October 29, 2020 at 11:44 amThank you, Frances!!!
Jessica Handy
October 28, 2020 at 7:52 pmWe made this last night and WOW. The meat was so tender I could hardly take it out of the pot without it falling apart. And the entire house smelt amazing while this was cooking. My husband and I were basically standing by the oven drooling and watching the timer. Thank you, Alex!!
Alex
October 28, 2020 at 8:24 pmThis makes me a very happy woman. Thank you for sharing!!
Natalie
October 28, 2020 at 5:22 amI made this and it was really great! It took me probably around 1-1 1/2 hours to prep everything before sticking it in the oven though, lol! I’m literally the worst/slowest cook ever.
Alex
October 28, 2020 at 3:36 pmHey! Practice makes perfect!! xo
Nicole
October 27, 2020 at 10:20 pmI know it’s not listed as an option, but IP recommendations? Working mom here without a lot of time in the evening to prepare dinner. Maybe it will just have to be a weekend dinner. Thanks for sharing your recipes! Always enjoy them.
Alex
October 28, 2020 at 3:34 pmit can definitely be done in the IP. I would sear it first on the saute function– then cook on high pressure for 45 minutes. Your sauce might not get as thick as it would in the dutch oven– so if that’s the case i’d transfer the cooked meat and veggies to a platter, set the IP on the saute function once more and let it simmer and thicken, uncovered, for 7 – 10 minutes!
Enjoy, mama!
Megan
December 9, 2020 at 4:08 pmAlex, still just sear for 3 min each side on sauté mode? Then 45 min high pressure in the IP? Thanks!
Alex
December 9, 2020 at 6:11 pmIn the IP, it might need closer to 5 as I find it takes a little longer to sear. Just make sure it’s got a golden brown to it.
Then yes, 45 mins High pressure.
Caitlyn Fowler
October 27, 2020 at 8:55 pmDoes the meat come out dry and tough? I have a problem with dry pot roast when I do it in the crock pot
Alex
October 27, 2020 at 10:09 pmit comes out so tender and delicious when you cook it in the dutch oven this way!
Abby
October 22, 2020 at 2:42 amI made this for dinner tonight and it was absolutely perfect. The flavors reminded me of a tradition pot roast. Comforting and delicious.
Alex
October 22, 2020 at 1:21 pmOh I am so happy that you enjoyed it!!! It’s my families favorite in the fall/winter!