Whole30 Oven Baked Beef Roast

Transform your dinner table with this mouthwatering Whole30 Oven Baked Beef Roast, a comforting one-pot meal that's both wholesome and supremely satisfying. This hearty recipe features a tender, slow-cooked beef chuck roast infused with fragrant garlic, fresh rosemary, and thyme, all nestled atop a bed of classic vegetables like carrots, celery, onions, and potatoes. The dish is simmered in savory beef stock for hours, creating melt-in-your-mouth beef and perfectly roasted vegetables rich in flavor. Perfect for meal prep, family dinners, or special occasions, this paleo and gluten-free recipe is a simple yet impressive option for clean eating enthusiasts. Serve it with a drizzle of flavor-packed pot juices for a restaurant-quality dish made right in your kitchen.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 cloves garlic cloves
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 1 large onion
• 4 medium carrots
• 3 stalks celery stalks
• 3 medium potatoes
• 2 cups beef stock

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the beef chuck roast dry using paper towels. This helps the exterior to become nicely browned.

Step 3

In a small bowl, mix 2 teaspoons of salt and 1 teaspoon of black pepper together.

Step 4

Rub the olive oil over the entire surface of the meat, then season it with the salt and pepper mixture, ensuring all sides are evenly coated.

Step 5

Heat a large oven-safe pot or Dutch oven over medium-high heat on the stovetop. Once hot, add the beef roast and sear for about 4 minutes on each side until a crust forms. Remove the roast from the pot and set aside.

Step 6

Peel and finely chop the garlic cloves. Strip the leaves from the stems of the rosemary and thyme, then finely chop them.

Step 7

Add the chopped garlic, rosemary, and thyme to the pot and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.

Step 8

Peel and roughly chop the onion, carrots, celery, and potatoes into similar-sized chunks. Add them to the pot and stir to coat with the residual oil and herbs.

Step 9

Place the beef roast back into the pot on top of the vegetables. Pour in 2 cups of beef stock, ensuring the liquid covers the vegetables but comes about halfway up the side of the meat.

Step 10

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

Step 11

Bake for 3 to 3.5 hours, or until the beef is tender and easily shreds with a fork.

Step 12

Once cooked, remove the pot from the oven. Carefully extract the beef and let it rest on a cutting board for 10 minutes before slicing.

Step 13

Serve the beef slices alongside the roasted vegetables, spooning a bit of the pot juices over the top for extra flavor. Enjoy your Whole30 oven-baked beef roast!

Nutrition Facts

Serving size	(3085.1g)

Amount per serving	% Daily Value*
Calories	4490.7

Total Fat 303.3g	0%
Saturated Fat 114.2g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1020.6mg	0%
Sodium 7671.6mg	0%
Total Carbohydrate 183.1g	0%
Dietary Fiber 26.9g	0%
Total Sugars 31.3g
Protein 272.6g	0%

Vitamin D 0IU	0%
Calcium 480.5mg	0%
Iron 45.8mg	0%
Potassium 8728.8mg	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: 60.0%

Protein: 24.0%

Carbs: 16.1%