Whole30 Oven Baked Beef Roast
Elevate your dinner table with this hearty and flavorful Whole30 Oven Baked Beef Roast—a classic comfort dish made wholesome and compliant with clean eating guidelines. Featuring a tender, slow-roasted beef chuck roast infused with fresh rosemary, thyme, and garlic, this recipe is rounded out with a medley of perfectly roasted vegetables like carrots, celery, and potatoes. Cooked to perfection in a savory beef stock, this melt-in-your-mouth roast pairs robust flavors with easy preparation, making it ideal for family dinners or a stress-free holiday centerpiece. With just 20 minutes of prep and three hours of hands-free baking, this nutrient-packed meal is a crowd-pleaser that’s both satisfying and nourishing. Perfect for meal prep or serving a hungry group, this beef roast is the ultimate Whole30-approved indulgence!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic cloves
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 large onion
- 4 medium carrots
- 3 stalks celery stalks
- 3 medium potatoes
- 2 cups beef stock
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry using paper towels. This helps the exterior to become nicely browned.
In a small bowl, mix 2 teaspoons of salt and 1 teaspoon of black pepper together.
Rub the olive oil over the entire surface of the meat, then season it with the salt and pepper mixture, ensuring all sides are evenly coated.
Heat a large oven-safe pot or Dutch oven over medium-high heat on the stovetop. Once hot, add the beef roast and sear for about 4 minutes on each side until a crust forms. Remove the roast from the pot and set aside.
Peel and finely chop the garlic cloves. Strip the leaves from the stems of the rosemary and thyme, then finely chop them.
Add the chopped garlic, rosemary, and thyme to the pot and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
Peel and roughly chop the onion, carrots, celery, and potatoes into similar-sized chunks. Add them to the pot and stir to coat with the residual oil and herbs.
Place the beef roast back into the pot on top of the vegetables. Pour in 2 cups of beef stock, ensuring the liquid covers the vegetables but comes about halfway up the side of the meat.
Cover the pot with a tight-fitting lid and transfer to the preheated oven.
Bake for 3 to 3.5 hours, or until the beef is tender and easily shreds with a fork.
Once cooked, remove the pot from the oven. Carefully extract the beef and let it rest on a cutting board for 10 minutes before slicing.
Serve the beef slices alongside the roasted vegetables, spooning a bit of the pot juices over the top for extra flavor. Enjoy your Whole30 oven-baked beef roast!
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1131 mg | 49% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.5 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1223 mg | 26% | |
*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.
