Whole30 Tender Beef with Rich Mushroom Sauce
Elevate your Whole30 meal plan with this incredible recipe for Whole30 Tender Beef with Rich Mushroom Sauce. This nourishing dish features perfectly seared beef chuck roast simmered low and slow, ensuring every bite is melt-in-your-mouth tender. The savory magic happens in a luscious sauce crafted from cremini mushrooms, fragrant onions, creamy coconut milk, and Whole30-compliant beef broth, all enhanced with fresh thyme and a touch of arrowroot for a velvety finish. Ideal for meal prep or serving guests, this dish pairs beautifully with mashed cauliflower or roasted vegetables for a wholesome, flavor-packed dinner. With minimal prep time and maximum impact, this gluten-free, dairy-free recipe is perfect for anyone embracing a paleo or Whole30 lifestyle.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 1 cup Beef broth (Whole30-compliant)
- 0.5 cup Coconut milk (unsweetened, full-fat)
- 2 sprigs Fresh thyme
- 1 tablespoon Arrowroot powder
- 1 tablespoon Water
Instructions
Season the beef chuck roast on all sides with salt, black pepper, and garlic powder. Let it sit at room temperature for about 10 minutes.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until a golden-brown crust forms, about 4 minutes per side. Remove the beef and set it aside.
Lower the heat to medium and add the remaining tablespoon of olive oil to the pot. Sauté the diced onion for 3-4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the pot and cook for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Pour in the Whole30-compliant beef broth, scraping the bottom of the pot to deglaze and incorporate the browned bits. Stir in the coconut milk and add the fresh thyme sprigs.
Return the seared beef to the pot, ensuring it is partially submerged in the liquid. Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer for 2 hours, turning the beef halfway through, until it is tender and easily shredded with a fork.
Once the beef is tender, remove it from the pot and tent with foil to keep warm. Discard the thyme sprigs from the sauce.
In a small bowl, mix the arrowroot powder with 1 tablespoon of water to create a slurry. Slowly whisk the slurry into the mushroom sauce, cooking for an additional 2-3 minutes until the sauce thickens.
Slice or shred the beef and serve it over a bed of mashed cauliflower or alongside roasted vegetables. Spoon the rich mushroom sauce generously over the top.
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.4 g | 307% | |
| Saturated Fat | 102.3 g | 512% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3805 mg | 165% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 13.3 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 187 mg | 14% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 3919 mg | 83% | |
*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.
