01.09.17

Whole30 Pot Roast

Pot Roast is always a good idea, everyone enjoys it (even the kiddos), its super filling, and it makes killer leftovers! These are also 3 good reasons why you should make it if you are doing the Whole30 Challenge. I love a good, hearty dinner when doing the Whole30 because, well, FOOOOD.  Give me all the food. 

One of my favorite celebrity chefs, Ree Drummond, obviously makes a mean pot roast. This is her recipe with a few tweaks of my own to make it whole30 approved. I added a little arrowroot starch to my pot roast before I browned it and it made the sauce just a tid bit thicker, which I love. However, doing this step of the recipe is not necessary. It is still delicious without that addition.

Enjoy!

Whole30 Pot Roast
Serves 6
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Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Ingredients
  1. 3-5 lb. chuck roast
  2. 1/4 cup arrrowroot flour
  3. kosher salt, to taste
  4. black pepper, to taste
  5. 2 tbsp. olive oil
  6. 1 yellow onion, peeled and cut into fourths
  7. 2 large carrots, cut into 2 inch pieces
  8. 3 stalks of celery, cut into 2 inch pieces
  9. 8 small yukon gold potatoes
  10. 4 cloves garlic
  11. 6 springs thyme
  12. 2-3 cups beef broth
Instructions
  1. Preheat oven to 275 degrees.
  2. Season all sides of the roast generously with salt and pepper. Now, evenly coat the roast with 1/4 cup of arrowroot flour.
  3. Heat 2 tbsp. olive oil over medium-high heat in a large dutch oven.
  4. When oil is hot, but not smoking, sear all sides of the roast (about 4 minutes for the front and back, and 2 minutes on the sides) until browned. Set aside on a plate.
  5. Reduce heat to low and using about 1 cup of beef broth, deglaze the pan, scraping the bottom with whisk to get all of the brown bits.
  6. Place roast back into the pot and now pour beef broth until it covers the meat halfway.
  7. Now add toss in the potatoes, celery, garlic, carrots, and thyme.
  8. Cover and place in the oven. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, 4 hours. The roast is ready when it's fall-apart tender.
Notes
  1. You can also cook this in a crockpot. After browning your meat, place all ingredients in the crockpot and cook on high for 4 hours, or low for 8 hours.
Adapted from Ree Drummond
Adapted from Ree Drummond
The Defined Dish http://www.thedefineddish.com/

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