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I first shared this recipe for Whole30 Pot Roast on the blog over five years ago. Don’t get me wrong—it was really good, but I knew it could be better. I’ve since tweaked that recipe and it’s become one of my most popular blog recipes of all time. It’s absolutely perfect and I can’t wait for you to try it on a cold, cozy night.
With a few tweaks and touches, the old classic Whole30 pot roast just got even better. It still has a classic, rich flavor and utilizes traditional ingredients, but the depth of flavor is so much deeper. It’s definitely a dish that the whole family will gobble up during the fall and winter seasons!
My favorite way of cooking this pot roast is low and slow in a Dutch oven. It just really makes the flavor absolutely perfect. However, you can certainly do this in a slow-cooker 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!
ingredients:
- Boneless Beef Chuck Roast
- Kosher Salt
- Freshly Ground Black Pepper
- Arrowroot Flour
- Extra Virgin Olive Oil
- Yellow Onion
- Carrots
- Celery
- Garlic Cloves
- Dijon Mustard
- Tomato Paste
- Smoked Paprika
- Fresh Thyme
- Apple Cider Vinegar
- Bay Leaves
- Beef Broth
- Yellow Potatoes
step-by-step:
step one: preheat the oven
Preheat the oven to 275℉.
step two: season the beef
Using paper towels, pat the beef dry. Season generously with salt and pepper. Sprinkle and rub the arrowroot flour into the meat until it’s evenly coated.
step three: sear the beef
Heat the oil in a large Dutch oven set over medium-high heat. When hot, add the beef and cook until golden-brown on all sides, about 4 minutes per side. Transfer to a plate and set aside.
step four: cook the veggies
Reduce the heat to medium. Add the onions, carrots, celery, and garlic and cook, stirring, until the onions are tender, about 4 minutes.
step five: add the aromatics
Add the mustard, tomato paste, smoked paprika, bay leaves, and thyme and stir until well combined. Pour in the apple cider vinegar and cook, stirring, until the vinegar is reduced by half (leaving only a small amount of liquid in the pot).
step six: nestle the beef in the pot
Pour in 3/4 cup of the beef broth and stir until well combined. Bring to a boil. Reduce the heat to a very subtle simmer. Nestle the beef (and any of its juices) back into the mixture. Scatter the potatoes around the roast and pour the remaining 1/4 beef broth around the roast.
step seven: cover and cook
Cover with a secure lid, transfer to the oven, and roast until the beef is tender, about 4 hours for a 3-pound roast and about 5 hours for a 4 to 5-pound roast.
step eight: serve!
Remove from the oven and let cool for 10 minutes prior to serving to allow the sauce to settle. Season to taste with salt and pepper. Serve and enjoy!
recipe faqs:
You can use tapioca flour or regular all-purpose flour instead!
Follow steps 1 through 3 on the stovetop, then transfer all of the ingredients into a Crockpot (or another type of slow cooker) and cook on low for 8 hours.
Yes! This is such a good freezer meal. To freeze, allow the pot roast to cool completely, then slice the meat. Transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer. Freeze for up to 3 months.
To thaw, transfer the pot roast to the refrigerator and let it thaw overnight. Reheat in a covered oven-safe dish in the oven at 325°F for 30 to 40 minutes, or until the meat is heated through and tender.
The next time you’re craving a crowd-friendly comfort food, I hope you’ll give my Whole30 Pot Roast a try. Comment below and let me know what you think!
looking for more cozy recipes like this one? try these!
Whole30 Pot Roast
Ingredients
- 3½ pounds boneless beef chuck roast
- 2 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons arrowroot flour
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, cut into 1/4 inch slices
- 3 large carrots, cut into 2-inch pieces
- 4 celery stalks, cut into 2-inch pieces
- 2 garlic cloves thinly sliced
- 2 teaspoons Dijon mustard
- 1 tablespoon tomato paste
- 1/4 teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves (from 5 to 6 sprigs)
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 1 cup beef broth, divided
- 1½ pounds medium sized yellow potatoes, quartered
Instructions
- Preheat the oven to 275℉.
- Using paper towels, pat the beef dry. Season generously with salt and pepper. Sprinkle and rub the arrowroot flour into the meat until it's evenly coated.
- Heat the oil in a large Dutch oven set over medium-high heat. When hot, add the beef and cook until golden-brown on all sides, about 4 minutes per side. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the onions, carrots, celery, and garlic and cook, stirring, until the onions are tender, about 4 minutes.
- Add the mustard, tomato paste, smoked paprika, bay leaves, and thyme and stir until well combined. Pour in the apple cider vinegar and cook, stirring, until the vinegar is 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. Bring to a boil. Reduce the heat to a very subtle simmer. Nestle the beef (and any of its juices) back into the mixture. Scatter the potatoes 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 tender, about 4 hours for a 3-pound roast and about 5 hours for a 4 to 5-pound roast.
- Remove from the oven and let cool for 10 minutes prior to serving to allow the sauce to settle. Season to taste with salt and pepper. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
This was amazing! My husband is a meat and potatoes kind of guy and raved about this meal. Thank you!
So happy it was a hit!
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!
Sure! 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/
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?
You can double the sauce part for sure!
Do you think this recipe could be done in an Instant Pot?
I prepared in the instant pot last night and it was delicious!
glad you enjoyed it!!
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?
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.
I’ve never had a failure with any of your recipes and this was no exception! Delicious! I’ll be doing that regularly.
Thank you, Frances!!!
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!!
This makes me a very happy woman. Thank you for sharing!!
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.
Hey! Practice makes perfect!! xo
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.
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!
Alex, still just sear for 3 min each side on sauté mode? Then 45 min high pressure in the IP? Thanks!
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.
Does the meat come out dry and tough? I have a problem with dry pot roast when I do it in the crock pot
it comes out so tender and delicious when you cook it in the dutch oven this way!
I made this for dinner tonight and it was absolutely perfect. The flavors reminded me of a tradition pot roast. Comforting and delicious.
Oh I am so happy that you enjoyed it!!! It’s my families favorite in the fall/winter!