Whole30 Classic Sunday Roast with Vegetables and Gravy

Savor the hearty, wholesome flavors of a **Whole30 Classic Sunday Roast with Vegetables and Gravy**, a recipe that transforms a simple beef chuck roast into a showstopping centerpiece for cozy family dinners. This nutrient-packed, gluten-free recipe features tender, slow-roasted beef seasoned with a fragrant blend of garlic and onion powders, paired with caramelized carrots, baby potatoes, and quartered yellow onions. Fresh rosemary and thyme infuse the dish with rustic, aromatic depth, while a silky, Whole30-compliant gravy made from beef broth and arrowroot powder ties everything together. Perfect for meal prep or special occasions, this comforting roast is a savory classic reimagined to fit your health-conscious lifestyle. Ready in just over 3 hours and serving up to six, it’s an easy way to elevate your Sunday table without sacrificing wholesome ingredients or rich flavor.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 pounds beef chuck roast
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 tablespoons olive oil
• 4 carrots, peeled and cut into chunks
• 1.5 pounds baby potatoes, halved
• 2 yellow onions, quartered
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 cups beef broth, Whole30 compliant
• 2 tablespoons arrowroot powder
• 2 tablespoons cold water

Directions

Step 1

Preheat the oven to 300°F (150°C).

Step 2

Pat the beef chuck roast dry with paper towels. In a small bowl, mix together sea salt, black pepper, garlic powder, and onion powder. Season the roast with the spice mixture, ensuring an even coating on all sides.

Step 3

In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.

Step 4

Add the remaining tablespoon of olive oil to the pot. Add the carrots, potatoes, and onions. Sauté for 5 minutes until they start to brown slightly.

Step 5

Place the beef roast back into the pot on top of the vegetables. Add the rosemary and thyme sprigs. Pour the beef broth over the roast and vegetables.

Step 6

Cover the pot with a lid and place it in the preheated oven. Roast for 2.5 to 3 hours, or until the beef is tender and easily pulls apart with a fork.

Step 7

Once the roast is cooked, remove it from the oven. Carefully transfer the beef and vegetables to a platter and cover with foil to keep warm.

Step 8

Place the pot with the roast juices over medium heat on the stovetop. In a small bowl, mix together the arrowroot powder and cold water to create a slurry.

Step 9

Gradually add the slurry to the pot, stirring constantly, until the gravy thickens, about 2-3 minutes.

Step 10

Serve the roast sliced against the grain with the vegetables and pour the gravy over the top. Enjoy your Whole30 Classic Sunday Roast!

Nutrition Facts

Serving size	(3703.0g)

Amount per serving	% Daily Value*
Calories	5801.3

Total Fat 407.7g	0%
Saturated Fat 152.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1360.8mg	0%
Sodium 7791.5mg	0%
Total Carbohydrate 200.3g	0%
Dietary Fiber 32.1g	0%
Total Sugars 33.9g
Protein 351.4g	0%

Vitamin D 0IU	0%
Calcium 484.0mg	0%
Iron 56.5mg	0%
Potassium 9885.0mg	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: 62.4%

Protein: 23.9%

Carbs: 13.6%