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 6 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.

25 Comments

  • 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
    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
    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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