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Whole30 Pot Roast

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This Whole30 Pot Roast features tender, slow-cooked beef chuck roast, a medley of vegetables, and a rich, flavorful broth infused with garlic, thyme, and smoked paprika. It’s a comforting and hearty dish that’s perfect for family dinners or meal prep.

Ingredients

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 (or 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

Instructions

  1. 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. Heat olive oil in a large Dutch oven over medium-high heat. Once hot, sear the beef for 3-4 minutes on each side until browned. Remove and set aside.
  3. Add onion, carrots, celery, and garlic to the pot. Sauté for 3-4 minutes until softened and translucent.
  4. Stir in dijon mustard, tomato paste, and smoked paprika. Cook for 1 minute to toast the spices.
  5. Deglaze the pot with apple cider vinegar, scraping any browned bits. Add beef broth, thyme, and bay leaves. Stir to combine.
  6. Return the beef to the pot and arrange quartered potatoes around it. Bring to a simmer.
  7. Cover and reduce heat to low, letting the roast cook for 3-4 hours or until the beef is fork-tender and vegetables are soft. Alternatively, cook in the oven at 300°F (150°C) for 3-4 hours, checking every hour and adding more broth if necessary.
  8. Once the beef is tender, remove it from the pot and shred with two forks. Discard bay leaves and stir shredded beef back into the pot with vegetables and broth.
  9. Serve in bowls, adjusting seasoning with more salt and pepper if necessary.

Notes

For a slow cooker version, place all ingredients (except potatoes) in a slow cooker. Cook on low for 7-8 hours or high for 4 hours. Add potatoes during the last 2 hours of cooking.

Add a spicy kick by incorporating hot sauce or red pepper flakes.

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave.

Freezing is an option for leftovers, store in an airtight container for up to 3 months.

Nutrition

Find it online: https://familydinnercooking.com/whole30-pot-roast/