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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.
If I wanted to let this cook on the Traeger, would I follow the same directions-275 for 4-5 hours?
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!
Making this again for dinner for probably the 6th time, great recipe! Lots of flavour and very nice tender beef!
yay!! so glad you love it
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
Glad to hear it!! Thank you for commenting!
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!
If using the crock pot, would you still precook the veggies plus other ingredients, or do they go into the crock pot uncooked?
It’s not necessary! It does add extra flavor if you do! 🙂
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?
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
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.
Thank you so much! yay!
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.
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. 🙂
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.
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?
yes! that should take around 2.5 to 3 hours!
Hi, Can I use a Ninja on the slow cooking method?
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.
How long would I cook at little over 2 lb arm chuck roast?
Thank you!