Whole30 Classic Sunday Roast with Vegetables and Gravy
Indulge in the comforting flavors of this Whole30 Classic Sunday Roast with Vegetables and Gravy – a wholesome, hearty meal perfect for family gatherings or a cozy weekend treat. Featuring a tender, perfectly seasoned beef chuck roast seared to golden perfection, this recipe is paired with a medley of vibrant carrots, creamy baby potatoes, and sweet yellow onions, all slow-cooked to tenderness alongside fresh rosemary and thyme for an aromatic touch. The rich, Whole30-compliant beef gravy, thickened naturally with arrowroot powder, ties everything together for an irresistibly flavorful finish. Ready in just under 3 hours, this dairy-free, gluten-free, and paleo-friendly roast is both nourishing and indulgent, making it ideal for anyone craving a healthy yet satisfying comfort food classic. Perfectly balanced and easy to prepare, this dish will become a centerpiece for your weekly meal rotation or special occasions.
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Recipe Information
Ingredients
- 4 pounds beef chuck roast
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons olive oil
- 4 carrots, peeled and cut into chunks
- 1.5 pounds baby potatoes, halved
- 2 yellow onions, quartered
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 cups beef broth, Whole30 compliant
- 2 tablespoons arrowroot powder
- 2 tablespoons cold water
Instructions
Preheat the oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels. In a small bowl, mix together sea salt, black pepper, garlic powder, and onion powder. Season the roast with the spice mixture, ensuring an even coating on all sides.
In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
Add the remaining tablespoon of olive oil to the pot. Add the carrots, potatoes, and onions. Sauté for 5 minutes until they start to brown slightly.
Place the beef roast back into the pot on top of the vegetables. Add the rosemary and thyme sprigs. Pour the beef broth over the roast and vegetables.
Cover the pot with a lid and place it in the preheated oven. Roast for 2.5 to 3 hours, or until the beef is tender and easily pulls apart with a fork.
Once the roast is cooked, remove it from the oven. Carefully transfer the beef and vegetables to a platter and cover with foil to keep warm.
Place the pot with the roast juices over medium heat on the stovetop. In a small bowl, mix together the arrowroot powder and cold water to create a slurry.
Gradually add the slurry to the pot, stirring constantly, until the gravy thickens, about 2-3 minutes.
Serve the roast sliced against the grain with the vegetables and pour the gravy over the top. Enjoy your Whole30 Classic Sunday Roast!
Nutrition Facts
Calories |
5801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 407.7 g | 523% | |
| Saturated Fat | 152.1 g | 760% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 7792 mg | 339% | |
| Total Carbohydrate | 200.3 g | 73% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 33.9 g | ||
| Protein | 351.4 g | 703% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 56.5 mg | 314% | |
| Potassium | 9885 mg | 210% | |
*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.
