10.30.19

The Best Whole30 Pot Roast

Whole30 Pot RoastOkay, 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! 

Whole30 Pot Roast

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! 

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Whole30 Pot Roast

Serves: 6 people
Print
5 from 17 votes
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins

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

Crockpot Method: You can also cook this in a crockpot. After browning your meat, place all ingredients in a crockpot and cook on low for 8 hours.

56 Comments

  • Reply
    Hilary
    February 18, 2021 at 5:34 pm

    When you say brown on all sides, does that mean brown the ends too?

    • Reply
      Alex
      February 19, 2021 at 5:39 pm

      yes

  • Reply
    Sarah
    February 14, 2021 at 1:19 pm

    Hi! I know you said you use a Staub, 7 qt here, but will a 5 qt work in this recipe? Thank you!

    • Reply
      Alex
      February 15, 2021 at 5:26 pm

      It should be okay! Just be careful to not overfill.

  • Reply
    Elle
    February 10, 2021 at 1:59 am

    5 stars
    My family loves this recipe! Its the best Pot Roast I’ve made with so little ingredients!!! Thank you for this!

    • Reply
      Jaclyn
      February 20, 2021 at 11:53 pm

      Have you ever tried to convert this recipe to an instant pot? Maybe 45 minute?

      • Reply
        Alex
        February 21, 2021 at 1:39 pm

        I think 45 mins would work

  • Reply
    Shannon
    February 1, 2021 at 1:28 am

    Made 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

    • Reply
      Alex
      February 1, 2021 at 12:55 pm

      yes! 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.

  • Reply
    Kristin
    February 1, 2021 at 12:55 am

    5 stars
    So good! Perfect flavor and the beef was soooo tender!

  • Reply
    lauren
    January 28, 2021 at 2:44 pm

    5 stars
    This 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!

  • Reply
    Stacey C.
    January 18, 2021 at 12:39 am

    5 stars
    I 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!!

    • Reply
      Morgan
      February 1, 2021 at 12:52 am

      5 stars
      Made this tonight and it was DIVINE! The flavors are on point and this is definitely in my top favorite meals list!

  • Reply
    Tessa
    January 12, 2021 at 3:13 am

    Mine 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! 🙂

    • Reply
      Alex
      January 12, 2021 at 11:43 pm

      I 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!

  • Reply
    Angela
    January 11, 2021 at 6:27 pm

    5 stars
    Looks delicious! Instead of a dutch oven could this be made in a deep cast iron skillet?

    • Reply
      Alex
      January 15, 2021 at 12:46 pm

      As long as it has a tight fitting lid

    • Reply
      Lisa
      January 17, 2021 at 12:12 am

      Just had THE BEST POT ROAST for a great dinner.
      The roast was flavorful and the veggies and gravy perfect!
      Will be making this again!!

    • Reply
      Becky
      February 2, 2021 at 8:32 pm

      I 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!)

  • Reply
    Anna
    January 11, 2021 at 6:22 pm

    This is the best pot roast I’ve had. So many good flavors! It was perfect for non whole30 dinner guests

  • Reply
    Jo
    January 9, 2021 at 1:52 pm

    I made this for Christmas dinner and it was absolutely delicious! Followed all directions and it was perfect. More Dutch oven recipes please!

  • Reply
    Susannah
    January 7, 2021 at 3:11 pm

    5 stars
    SO 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!

  • Reply
    Molly
    December 15, 2020 at 1:37 pm

    5 stars
    Classic, delicious pot roast. My whole family loved it.

  • Reply
    Sydney
    December 14, 2020 at 9:32 pm

    5 stars
    K, 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.

  • Reply
    Juliana
    December 6, 2020 at 11:03 pm

    5 stars
    We 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!

  • Reply
    Lauren
    December 1, 2020 at 1:14 am

    5 stars
    This 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!

    • Reply
      Alex
      December 1, 2020 at 1:56 pm

      there is just something magical that happens when you cook it in the dutch oven!

  • Reply
    inna
    November 30, 2020 at 5:54 am

    5 stars
    this was incredible! My picky husband loved it as well!

  • Reply
    Kit
    November 13, 2020 at 9:49 am

    What size Dutch oven do you have/use?

    • Reply
      Alex
      November 13, 2020 at 1:34 pm

      This is the Staub, 7 qt right here! I also have the 5 qt and it’s a fantastic size.

      • Reply
        Kit
        November 14, 2020 at 12:26 pm

        Which one do you use more? As in, if you were going to buy one, which size would you choose? Thank you!

  • Reply
    Elyse
    November 12, 2020 at 11:59 am

    5 stars
    This was amazing! My husband is a meat and potatoes kind of guy and raved about this meal. Thank you!

    • Reply
      Alex
      November 13, 2020 at 1:37 pm

      So happy it was a hit!

  • Reply
    Kimberly S
    November 5, 2020 at 6:02 pm

    5 stars
    Could 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!

  • Reply
    Jeanne Dolan
    November 1, 2020 at 11:17 pm

    5 stars
    This 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?

    • Reply
      Alex
      November 2, 2020 at 2:51 pm

      You can double the sauce part for sure!

  • Reply
    Victoria
    November 1, 2020 at 11:17 pm

    Do you think this recipe could be done in an Instant Pot?

    • Reply
      Danielle
      November 7, 2020 at 1:45 pm

      I prepared in the instant pot last night and it was delicious!

      • Reply
        Alex
        November 7, 2020 at 2:19 pm

        glad you enjoyed it!!

      • Reply
        Anna
        December 3, 2020 at 7:02 pm

        How long did you cook it in the IP and did you add the veg from the beginning or did you cook at the end?

        • Reply
          Alex
          December 3, 2020 at 11:17 pm

          You’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.

  • Reply
    Frances
    October 28, 2020 at 11:44 pm

    I’ve never had a failure with any of your recipes and this was no exception! Delicious! I’ll be doing that regularly.

    • Reply
      Alex
      October 29, 2020 at 11:44 am

      Thank you, Frances!!!

  • Reply
    Jessica Handy
    October 28, 2020 at 7:52 pm

    5 stars
    We 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!!

    • Reply
      Alex
      October 28, 2020 at 8:24 pm

      This makes me a very happy woman. Thank you for sharing!!

  • Reply
    Natalie
    October 28, 2020 at 5:22 am

    I 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.

    • Reply
      Alex
      October 28, 2020 at 3:36 pm

      Hey! Practice makes perfect!! xo

  • Reply
    Nicole
    October 27, 2020 at 10:20 pm

    I 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.

    • Reply
      Alex
      October 28, 2020 at 3:34 pm

      it 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!

      • Reply
        Megan
        December 9, 2020 at 4:08 pm

        Alex, still just sear for 3 min each side on sauté mode? Then 45 min high pressure in the IP? Thanks!

        • Reply
          Alex
          December 9, 2020 at 6:11 pm

          In 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.

  • Reply
    Caitlyn Fowler
    October 27, 2020 at 8:55 pm

    Does the meat come out dry and tough? I have a problem with dry pot roast when I do it in the crock pot

    • Reply
      Alex
      October 27, 2020 at 10:09 pm

      it comes out so tender and delicious when you cook it in the dutch oven this way!

  • Reply
    Abby
    October 22, 2020 at 2:42 am

    5 stars
    I made this for dinner tonight and it was absolutely perfect. The flavors reminded me of a tradition pot roast. Comforting and delicious.

    • Reply
      Alex
      October 22, 2020 at 1:21 pm

      Oh I am so happy that you enjoyed it!!! It’s my families favorite in the fall/winter!

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