Whole30 Classic Pot Roast

Warm, hearty, and perfectly seasoned, this Whole30 Classic Pot Roast is the ultimate one-pot comfort meal that’s as wholesome as it is delicious. Featuring a tender, fall-apart beef chuck roast slow-cooked with a medley of carrots, celery, russet potatoes, and infused with fragrant herbs like rosemary and thyme, this recipe delivers a rich depth of flavor with every bite. A dash of apple cider vinegar adds a subtle tang, while the tomato paste and beef broth create a luscious, savory sauce perfect for spooning over the tender vegetables. With a short 20-minute prep time and a hands-off slow roast in the oven, this gluten-free, dairy-free meal is perfect for busy weeknights or cozy Sunday dinners. It’s the classic comfort food you love, reimagined for a Whole30 lifestyle!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large, diced onion
• 4 minced garlic cloves
• 4 large, peeled and cut into chunks carrots
• 3 cut into chunks celery stalks
• 3 large, peeled and quartered russet potatoes
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 tablespoon apple cider vinegar

Directions

Step 1

Season the beef chuck roast with salt and black pepper on both sides.

Step 2

Heat olive oil in a large Dutch oven over medium-high heat.

Step 3

Sear the beef roast in the heated oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.

Step 4

In the same Dutch oven, add the diced onion and sauté until translucent, about 5 minutes.

Step 5

Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Step 6

Stir in the carrots, celery, and potatoes, stirring occasionally until they begin to brown, about 5 minutes.

Step 7

Add the beef broth, tomato paste, bay leaves, rosemary, and thyme to the pot. Stir until the tomato paste is fully incorporated.

Step 8

Return the seared beef roast to the pot, nestling it among the vegetables. Add the apple cider vinegar.

Step 9

Bring the mixture to a simmer, then cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C).

Step 10

Cook for 3.5 to 4 hours or until the beef is fork-tender and easily shreds.

Step 11

Remove the pot from the oven and carefully transfer the beef to a serving platter.

Step 12

Discard the bay leaves and herb sprigs. Stir the vegetables and sauce to combine well, then serve alongside the shredded beef.

Nutrition Facts

Serving size	(4047.2g)

Amount per serving	% Daily Value*
Calories	4944.3

Total Fat 304.1g	0%
Saturated Fat 114.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1020.6mg	0%
Sodium 8245.2mg	0%
Total Carbohydrate 280.9g	0%
Dietary Fiber 40.9g	0%
Total Sugars 50.5g
Protein 289.4g	0%

Vitamin D 0IU	0%
Calcium 789.5mg	0%
Iron 52.1mg	0%
Potassium 12525.3mg	0%

*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.

Source of Calories

Fat: 54.5%

Protein: 23.1%

Carbs: 22.4%