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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.
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!
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
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
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!