Whole30 Classic Roast Dinner
Elevate your family dinners with this Whole30 Classic Roast Dinner—a hearty, wholesome meal designed to satisfy and nourish. Featuring a tender, slow-cooked chuck roast infused with garlic, rosemary, and thyme, this dish showcases robust flavors and a melt-in-your-mouth texture. Seasonal vegetables like carrots, onions, and Yukon Gold potatoes are roasted alongside, soaking up the savory richness of beef broth and a subtle hint of balsamic vinegar. Simple yet sophisticated, this roast dinner adheres to Whole30 guidelines, making it perfect for anyone seeking a clean-eating recipe without sacrificing comfort. Garnish with fresh parsley for a vibrant finish and serve this crowd-pleaser hot for a warm, memorable gathering.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 3 tablespoons Extra-virgin olive oil
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 large Carrots, peeled and cut into chunks
- 2 medium Yellow onions, cut into wedges
- 1 pound Yukon Gold potatoes, cut into quarters
- 2 cups Beef broth
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Pat the chuck roast dry with paper towels. Rub it all over with one tablespoon of olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
In a large Dutch oven or oven-safe pot, heat the remaining olive oil over medium-high heat. Once hot, sear the roast on all sides until browned (about 3-4 minutes per side).
Remove the roast from the pot and set aside. In the same pot, add the carrots, onions, and potatoes. Sauté for 5 minutes until slightly browned.
Deglaze the pot with the beef broth, scraping up any browned bits from the bottom. Stir in the balsamic vinegar.
Return the roast to the pot, nestled among the vegetables.
Cover the pot with a lid and transfer to the preheated oven.
Roast for about 3 hours, or until the beef is very tender and easily shreds with a fork.
Remove the pot from the oven and let the meat rest for about 10 minutes.
Slice the roast beef, serve with the cooked vegetables, and garnish with freshly chopped parsley if desired. Serve hot.
Nutrition Facts
Calories |
4126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.3 g | 289% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 11935 mg | 519% | |
| Total Carbohydrate | 159.9 g | 58% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 38.4 g | ||
| Protein | 376.7 g | 753% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 510 mg | 39% | |
| Iron | 51.8 mg | 288% | |
| Potassium | 8023 mg | 171% | |
*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.
