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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.
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!!
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.
I am so glad, thank you Sherrie!
Wow as gourmet a pot roast could be. Your recipes never disappoint. Can’t wait for new book to arrive tomorrow!!!!
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
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!
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.
Made this for a dinner party and the flavor is amazing!
Can’t wait to heat up the leftovers:)
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!
All time favorite pot roast! I’m making it for a big group next week (8 ppl) how many pounds of chuck roast??
I think 4 – 4.5 should be plenty!
I would love to make this! Cooking for one – can the leftovers be frozen, and would it thaw/reheat well?
yes!! this recipe freezes and reheats very well!
Lovely website, but the font is so small and italicized…makes it very difficult to read.
Agree! I had to zoom in to read the recipe.