Whole30 Pot Roast

Why You’ll Love This Recipe

This pot roast is the epitome of comfort food, with savory beef and perfectly cooked vegetables all in one pot. The richness of the broth combined with the slight tang from the apple cider vinegar and the smokiness of paprika creates a deep, well-rounded flavor profile. The beef becomes fork-tender, absorbing all the seasonings and flavors, making it a satisfying and nutritious meal that fits within Whole30 guidelines. It’s simple to make and perfect for those looking for a hearty, clean-eating dinner!

Ingredients

For the Pot Roast:

• 3.5 lbs boneless beef chuck roast
• 2 tsp kosher salt (or more to taste)
• 1 tsp freshly cracked black pepper (or more to taste)
• 2 tbsp arrowroot flour (can substitute tapioca flour or regular flour)
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, cut into 1/4-inch slices
• 3 large carrots, cut into 2-inch pieces
• 4 stalks of celery, cut into 2-inch pieces
• 2 cloves garlic, thinly sliced
• 2 tsp dijon mustard
• 1 tbsp tomato paste
• 1/4 tsp smoked paprika
• 1 tsp fresh thyme leaves (from 5-6 sprigs, or substitute 1/2 tsp dried thyme)
• 2 tbsp apple cider vinegar
• 2 bay leaves
• 1 cup beef broth
• 1.5 lbs medium-sized yellow potatoes, quartered

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Roast: Season the beef chuck roast with kosher salt and black pepper. Lightly coat the roast in arrowroot flour, ensuring it’s evenly coated on all sides.
2. Sear the Roast: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, sear the beef roast for 3-4 minutes on each side until it’s nicely browned. Remove the roast from the pot and set it aside.
3. Sauté the Aromatics: In the same pot, add the sliced onion, carrots, celery, and garlic. Sauté for 3-4 minutes until the vegetables start to soften and the onions become translucent.
4. Build the Flavor: Stir in the dijon mustard, tomato paste, and smoked paprika, cooking for another minute to toast the spices and bring out their flavors.
5. Deglaze the Pot: Add the apple cider vinegar to the pot, stirring to scrape up any browned bits stuck to the bottom of the pot. Add the beef broth, thyme, and bay leaves, stirring everything together.
6. Add the Potatoes and Roast: Return the beef roast to the pot. Place the quartered potatoes around the roast, submerging them in the broth. Bring the liquid to a gentle simmer.
7. Slow Cook the Roast: Cover the pot with a lid and reduce the heat to low. Let the pot roast cook for about 3-4 hours, or until the beef is fork-tender and the vegetables are soft. Alternatively, you can cook the roast in the oven at 300°F (150°C) for 3-4 hours, checking every hour to ensure it’s not drying out (add more broth if necessary).
8. Shred the Beef: Once the roast is tender, remove it from the pot and shred the beef with two forks. Discard the bay leaves. Stir the shredded beef back into the pot, mixing it with the vegetables and broth.
9. Serve: Spoon the beef, vegetables, and broth into serving bowls. Taste and adjust the seasoning with more salt and pepper if needed.

Servings and Timing

• Servings: 6-8
• Prep time: 20 minutes
• Cook time: 3-4 hours (depending on method)
• Total time: 3.5-4.5 hours

Variations

• Slow Cooker Version: For an easier option, place all ingredients (except the potatoes) into a slow cooker. Cook on low for 7-8 hours or on high for 4 hours. Add the potatoes during the last 2 hours of cooking.
• Spicy Kick: Add a few dashes of hot sauce or red pepper flakes to the broth for a spicier version of this dish.
• Vegetable Swap: If you prefer different vegetables, you can substitute parsnips, sweet potatoes, or turnips for the carrots and potatoes.

Storage/Reheating

• Storage: Store any leftover pot roast in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat the roast on the stovetop over low heat, adding a little more broth or water to loosen up the sauce if needed. You can also microwave individual portions for a quick meal.

FAQs

1. Can I use a different cut of beef for this recipe?

Yes, you can use other cuts of beef such as brisket or round roast, but chuck roast is the most ideal for slow cooking as it becomes tender and juicy over time.

2. Can I make this recipe in a pressure cooker?

Yes, you can make this pot roast in an Instant Pot. Use the “Sauté” function to sear the roast, then cook on high pressure for 60 minutes with a natural release.

3. Can I skip the arrowroot flour?

Yes, you can omit the arrowroot flour, but it helps to thicken the broth slightly. You can use cornstarch or simply cook the roast without it for a thinner broth.

4. Is this recipe Whole30 compliant?

Yes! This recipe is Whole30 compliant as it uses no dairy, gluten, or processed ingredients. Just make sure to check the ingredients in any broth or mustard to ensure they’re Whole30 approved.

5. Can I freeze leftover pot roast?

Yes, you can freeze leftover pot roast for up to 3 months. Be sure to let it cool completely before transferring it to an airtight container for freezing. Thaw it in the fridge overnight before reheating.

6. How do I make this pot roast spicy?

To add some spice, consider adding red pepper flakes, jalapeños, or a dash of hot sauce to the broth as it simmers.

7. What other vegetables can I add to this pot roast?

You can add parsnips, turnips, or rutabaga for a different flavor. Mushrooms would also be a great addition.

8. Can I use white potatoes instead of yellow potatoes?

Yes, you can use white potatoes, Yukon gold potatoes, or even sweet potatoes for a different twist.

9. Can I cook this in the oven without a Dutch oven?

Yes, you can use a covered baking dish or roasting pan to cook the pot roast in the oven. Just make sure it’s tightly covered with foil or a lid to keep the moisture in.

10. How can I make this recipe more savory?

For a more savory flavor, you can increase the amount of smoked paprika or add some Worcestershire sauce (if not on Whole30) or coconut aminos for added umami.

Conclusion

This Whole30 Pot Roast is a perfect, comforting meal that checks all the boxes: flavorful, tender, and easy to prepare. The combination of well-seasoned beef, fresh vegetables, and savory broth makes for a hearty meal that everyone will love. Whether you’re serving it for a special occasion or simply craving a wholesome, satisfying dish, this pot roast will undoubtedly become a family favorite!

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