Whole30 Classic Roast Dinner

Transform your Sunday supper with this savory and wholesome Whole30 Classic Roast Dinner. This recipe features a tender, slow-roasted chuck roast infused with the robust flavors of garlic, fresh rosemary, and thyme. Nestled alongside caramelized carrots, Yukon Gold potatoes, and sweet onions, this one-pot meal achieves the perfect harmony of hearty and healthy. The dish is brought together with a rich balsamic-beef broth that enhances every bite with layers of savory depth. Ready in just 20 minutes of prep and beautifully slow-cooked to perfection, it’s a satisfying, Whole30-compliant comfort meal perfect for family gatherings or meal prepping. Garnish with parsley for a fresh finish and serve up a dinner that's equal parts nutritious and indulgent!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 3 tablespoons Extra-virgin olive oil
• 4 cloves Garlic cloves, minced
• 2 tablespoons Fresh rosemary, chopped
• 2 tablespoons Fresh thyme, chopped
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 4 large Carrots, peeled and cut into chunks
• 2 medium Yellow onions, cut into wedges
• 1 pound Yukon Gold potatoes, cut into quarters
• 2 cups Beef broth
• 2 tablespoons Balsamic vinegar
• 2 tablespoons Parsley, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Pat the chuck roast dry with paper towels. Rub it all over with one tablespoon of olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.

Step 3

In a large Dutch oven or oven-safe pot, heat the remaining olive oil over medium-high heat. Once hot, sear the roast on all sides until browned (about 3-4 minutes per side).

Step 4

Remove the roast from the pot and set aside. In the same pot, add the carrots, onions, and potatoes. Sauté for 5 minutes until slightly browned.

Step 5

Deglaze the pot with the beef broth, scraping up any browned bits from the bottom. Stir in the balsamic vinegar.

Step 6

Return the roast to the pot, nestled among the vegetables.

Step 7

Cover the pot with a lid and transfer to the preheated oven.

Step 8

Roast for about 3 hours, or until the beef is very tender and easily shreds with a fork.

Step 9

Remove the pot from the oven and let the meat rest for about 10 minutes.

Step 10

Slice the roast beef, serve with the cooked vegetables, and garnish with freshly chopped parsley if desired. Serve hot.

Nutrition Facts

Serving size	(3088.4g)

Amount per serving	% Daily Value*
Calories	4125.6

Total Fat 225.3g	0%
Saturated Fat 83.2g	0%
Polyunsaturated Fat 10.7g
Cholesterol 1251.9mg	0%
Sodium 11934.7mg	0%
Total Carbohydrate 159.9g	0%
Dietary Fiber 22.6g	0%
Total Sugars 38.4g
Protein 376.7g	0%

Vitamin D 54.4IU	0%
Calcium 510.1mg	0%
Iron 51.8mg	0%
Potassium 8023.4mg	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: 48.6%

Protein: 36.1%

Carbs: 15.3%