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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 have made this recipe about 6 times now. After the first time I made it, my husband said it was the best pot roast he ever had. It is now a Sunday dinner staple. Even my picky little girls will eat this pot roast. I’ve made this in the oven, as well as in the Instapot, which worked fine in a pinch. I prefer the oven so I can see where it is in the cooking process and it also makes the house smell wonderful.. just like Sunday should smell. 🙂 This will be my pot roast recipe from here on out. Thank you!!
Thank you so much, Justine! I agree — every house needs to smell like pot roast on a Sunday!
Hi Alex!
Are you able to sub out a rump roast instead of using the chuck? Thank you!!
Yes- rump roast should be a great alternative in this recipe.
Where is the nutrition information?
I’ve added it to the post.
Hi! Cooking this for the first time tomorrow night and serving to guests. Two questions –
How far in advance could I cook this before serving?
Could I add mushrooms and omit potatoes without it changing the consistency of gravy? I’d like ti serve over mashed potatoes.
Thank you!!
Hi Sarah-
You could omit the potatoes (and add mushrooms), it won’t change the consistency of the gravy.
You could cook this before and just keep the oven at it’s lowest setting on warm until guests arrive. Like 175 or so.
I bought flap steak for another one of your recipes and later couldn’t find a couple of the thai ingredients. Do you think it would be okay to use flap instead of chuck for this pot roast recipe?
flap is much thinner and cooks a little differently than chuck. You could do it, but it would really shred rather than have chunkier pieces of roast.
How about cooking in a crockpot?
You can cook this in a crockpot too! Steps to do this are in the recipe notes.
This is my favorite recipe of all time. I crave this pot roast constantly. It is the definition of cozy in food form. I could NEVER become a vegetarian solely because of this pot roast.
Haha I love to hear it! Thank you!
Any recommendations to do this in an insta pot? How long to cook it? It’s just too hot to have the oven on in the summer
Hi Becca- you can cook it in an instant pot, it’s not my favorite method as the veggies get more mushy- but it does work! Be sure to brown the meat first in the skillet or using the saute function. Add all the other ingredients.
Select the “Pressure Cook” or “Manual” function and cook on high pressure for 60 minutes. (As a general rule, when cooking beef roasts in a pressure cooker, assume 20 minutes of cook time for every pound of meat, more or less.)
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!
I cook it like this and think it’s perfect everytime! 🙂
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?
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!
Yay! so glad you liked it, Adriana!