10.30.19

The Best Whole30 Pot Roast

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. 

the best whole30 pot roast

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! 

the best 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! 

SHOP THE POST.


Whole30 Pot Roast

the best whole30 pot roast
Serves: 6 people
Print
4.94 from 31 votes
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes

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.

Photography by Eat Love Eats.

105 Comments

  • Reply
    KL hutch
    March 4, 2023 at 3:11 pm

    Making 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!

    • Reply
      Alex
      March 5, 2023 at 6:02 pm

      I cook it like this and think it’s perfect everytime! 🙂

  • Reply
    Danielle Genung
    January 27, 2023 at 5:23 pm

    5 stars
    This 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?

  • Reply
    Adriana Fox
    January 21, 2023 at 12:37 am

    5 stars
    Made 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!

    • Reply
      Alex
      January 21, 2023 at 1:46 am

      Yay! so glad you liked it, Adriana!

  • Reply
    Sarah Samples
    January 13, 2023 at 3:57 pm

    If I wanted to let this cook on the Traeger, would I follow the same directions-275 for 4-5 hours?

    • Reply
      Alex
      January 13, 2023 at 8:33 pm

      ohh 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!

  • Reply
    Jeanette Parkinson
    December 31, 2022 at 6:39 pm

    5 stars
    Making this again for dinner for probably the 6th time, great recipe! Lots of flavour and very nice tender beef!

    • Reply
      Alex
      January 1, 2023 at 11:10 pm

      yay!! so glad you love it

  • Reply
    Nicolette Coffey
    December 11, 2022 at 6:15 pm

    5 stars
    This 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

    • Reply
      Alex
      December 12, 2022 at 10:43 pm

      Glad to hear it!! Thank you for commenting!

  • Reply
    Kelli
    November 7, 2022 at 11:42 am

    5 stars
    After 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!

  • Reply
    Mishele
    November 6, 2022 at 3:08 pm

    If using the crock pot, would you still precook the veggies plus other ingredients, or do they go into the crock pot uncooked?

    • Reply
      Alex
      November 11, 2022 at 2:26 pm

      It’s not necessary! It does add extra flavor if you do! 🙂

  • Reply
    Daniela Aguirre
    March 15, 2022 at 4:28 pm

    Hi 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?

    • Reply
      Alex
      March 22, 2022 at 5:21 pm

      It 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

    • Reply
      AB
      February 15, 2023 at 7:36 pm

      5 stars
      I 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.

      • Reply
        Alex
        February 16, 2023 at 11:54 am

        Thank you so much! yay!

  • Reply
    Barb
    January 25, 2022 at 2:25 pm

    3 stars
    Followed 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.

    • Reply
      jessica colen
      January 23, 2023 at 4:53 pm

      I 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. 🙂

  • Reply
    Monica Wiseman
    January 20, 2022 at 2:06 am

    5 stars
    Absolutely 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.

  • Reply
    Caesar
    January 18, 2022 at 11:14 pm

    Hello! 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?

    • Reply
      Alex
      January 19, 2022 at 1:10 pm

      yes! that should take around 2.5 to 3 hours!

      • Reply
        Maria Vehslage
        February 25, 2022 at 8:02 pm

        Hi, Can I use a Ninja on the slow cooking method?

        • Reply
          Alex
          March 1, 2022 at 1:06 pm

          I don’t have a ninja so I am not sure how it cooks- but if it’s a slower cooker method it should work.

  • Reply
    Michelle Shaban
    January 18, 2022 at 6:56 pm

    How long would I cook at little over 2 lb arm chuck roast?
    Thank you!

  • Reply
    Nicole
    January 9, 2022 at 11:51 pm

    5 stars
    I 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!!

  • Reply
    Sherrie
    January 5, 2022 at 12:06 am

    5 stars
    This 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.

    • Reply
      Alex
      January 5, 2022 at 2:52 am

      I am so glad, thank you Sherrie!

  • Reply
    Kathy
    December 28, 2021 at 2:16 am

    5 stars
    Wow as gourmet a pot roast could be. Your recipes never disappoint. Can’t wait for new book to arrive tomorrow!!!!

  • Reply
    John Whittaker
    December 24, 2021 at 7:17 pm

    Alex – 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

  • Reply
    Debi
    December 19, 2021 at 7:18 pm

    5 stars
    Hi 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!

    • Reply
      Alex
      December 20, 2021 at 12:41 pm

      yes would be great! you’re right that they’ll add an element of sweetness but I do think it’d be a wonderful addition.

  • Reply
    Mandi Liddell
    December 18, 2021 at 7:06 pm

    5 stars
    Made this for a dinner party and the flavor is amazing!
    Can’t wait to heat up the leftovers:)

  • Reply
    Hilary
    December 12, 2021 at 2:34 am

    5 stars
    I 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!

  • Reply
    Gillian Hogan
    November 21, 2021 at 12:14 am

    All time favorite pot roast! I’m making it for a big group next week (8 ppl) how many pounds of chuck roast??

    • Reply
      Alex
      November 22, 2021 at 5:48 pm

      I think 4 – 4.5 should be plenty!

  • Reply
    Heather
    November 20, 2021 at 12:58 am

    I would love to make this! Cooking for one – can the leftovers be frozen, and would it thaw/reheat well?

    • Reply
      Alex
      November 22, 2021 at 6:15 pm

      yes!! this recipe freezes and reheats very well!

  • Reply
    Beth
    September 2, 2021 at 4:03 pm

    Lovely website, but the font is so small and italicized…makes it very difficult to read.

    • Reply
      Cailin Hill
      October 28, 2021 at 1:30 pm

      Agree! I had to zoom in to read the recipe.

  • Reply
    Jayne Domogalla
    April 26, 2021 at 4:43 pm

    I 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??

    • Reply
      Alex
      April 28, 2021 at 4:48 pm

      I haven’t cooked with sirloin tip roast much, but I am sure it would work similarly!

  • Reply
    Lesly
    March 13, 2021 at 2:18 am

    I don’t have a Dutch oven… does it come out just as well in a crockpot?

    • Reply
      Alex
      March 17, 2021 at 12:59 pm

      It’s very good in the crockpot!

  • 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
      Andrea G.
      December 30, 2021 at 9:18 pm

      Hi 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??

      • Reply
        Alex
        December 31, 2021 at 5:28 pm

        Sorry 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

  • 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
      Monika
      November 17, 2022 at 12:14 am

      Probably 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!

      • Reply
        Alex
        November 17, 2022 at 4:23 pm

        So amazing! Glad this was a hit for you and your family!

  • 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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