Whole30 Classic Pot Roast
Transform your mealtime into a heartwarming experience with this Whole30 Classic Pot Roast, a wholesome, paleo-friendly twist on traditional comfort food. This recipe combines a succulent beef chuck roast, seared to golden perfection, with a medley of vibrant vegetables like carrots, celery, and russet potatoes, simmered in a rich tomato and herb-infused beef broth. Enhanced with fresh rosemary, thyme, and a subtle splash of apple cider vinegar, this slow-cooked masterpiece delivers melt-in-your-mouth tenderness and robust flavors in every bite. Perfect for cozy dinners or meal prep, this hearty dish aligns seamlessly with Whole30 guidelines while offering a crowd-pleasing, satisfying feast. Ready in under five hours, it’s a classic one-pot meal that’s as nourishing as it is flavorful!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large, diced onion
- 4 minced garlic cloves
- 4 large, peeled and cut into chunks carrots
- 3 cut into chunks celery stalks
- 3 large, peeled and quartered russet potatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tablespoon apple cider vinegar
Instructions
Season the beef chuck roast with salt and black pepper on both sides.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the beef roast in the heated oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.
In the same Dutch oven, add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Stir in the carrots, celery, and potatoes, stirring occasionally until they begin to brown, about 5 minutes.
Add the beef broth, tomato paste, bay leaves, rosemary, and thyme to the pot. Stir until the tomato paste is fully incorporated.
Return the seared beef roast to the pot, nestling it among the vegetables. Add the apple cider vinegar.
Bring the mixture to a simmer, then cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C).
Cook for 3.5 to 4 hours or until the beef is fork-tender and easily shreds.
Remove the pot from the oven and carefully transfer the beef to a serving platter.
Discard the bay leaves and herb sprigs. Stir the vegetables and sauce to combine well, then serve alongside the shredded beef.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1141 mg | 50% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.2 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1668 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
