Whole30 Savory Beef and Potatoes
Indulge in the hearty and wholesome flavors of Whole30 Savory Beef and Potatoes, a nourishing one-pot meal that's perfect for clean eating and cozy dinners. This recipe features tender, slow-cooked beef chuck roast infused with aromatic spices like garlic powder, onion powder, and fresh thyme, nestled among caramelized onions, sweet carrots, and fork-tender potatoes. With just 15 minutes of prep time, the dish is gently braised in rich beef broth and oven-roasted to perfection over three blissful hours, creating a melt-in-your-mouth texture that’s bursting with savory goodness. Ideal for meal prep or a family gathering, this Whole30-compliant dish is both satisfying and diet-friendly. Serve it piping hot straight from the Dutch oven for a comforting meal that celebrates classic flavors.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef chuck roast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups beef broth
- 2 medium yellow onions
- 3 large carrots
- 4 medium potatoes
- 2 whole bay leaves
- 3 sprigs fresh thyme
Instructions
Preheat your oven to 300°F (150°C).
Heat olive oil in a large Dutch oven over medium-high heat.
Season the beef chuck roast generously with salt, black pepper, garlic powder, and onion powder.
Brown the beef in the hot oil on all sides, about 8-10 minutes total.
Remove the beef from the pot and set aside.
Slice the onions, carrots, and potatoes into large chunks.
Add the onions and carrots to the pot, sautéing until onions are slightly caramelized, about 5 minutes.
Return the beef to the pot, nestling it among the vegetables.
Pour in the beef broth to cover halfway up the meat.
Add in bay leaves and fresh thyme sprigs.
Bring the mixture to a gentle simmer.
Cover the pot and place it in the preheated oven.
Cook for about 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.
Add potatoes to the pot for the last hour of cooking.
Once done, remove bay leaves and thyme sprigs.
Let the beef rest for a few minutes before slicing.
Serve the beef and vegetables hot, garnished with fresh thyme if desired.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1420 mg | 30% | |
*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.
