Making a Whole30 pot roast is perfect for a winter afternoon. Cooked low and slow in the oven, this meal is healthy and filling and the vegetables can cook in the same pot.
This Whole30 pot roast recipe is gluten free, so fits with all kinds of eating plans. It easily accommodates low-carb dieters and is paleo friendly as well. This hearty meal is just what everyone craves as cold weather sets in. But this high protein version is not something you have to save for a special occasion.
While it takes lots of time to cook, it needs little supervision. Even the vegetables are all cooked together in one pan. Want to make this faster? Try my Instant Pot Pot Roast Recipe!
Is pot roast healthy?
The best cut of beef for a pot roast recipe is a beef chuck. This comes from the shoulder and neck region of the animal. It is a heavily used muscle so can be tough. But a pot roast, is cooked for a long time in low heat. This gives the meat plenty of time to break down and become juicy.
Beef chuck is also known for its marbling of fat rather than the layer on top like other cuts of beef have. Because of this, it is higher in saturated fat, but the taste is much better.
Beef roast will provide a huge serving of protein and nearly half your daily requirement of iron.
Does a Whole30 pot roast need to be covered in liquid?
Due to the extended amount of time the pot roast will be in the oven, you want to use moist heat to tenderize the fibers.
The best way to do this is to cover your roast while it is cooking. If your pot doesn’t have a lid, you can tent foil over the roast instead.
Do the vegetables go on top or bottom?
If you like your veggies to get tender, place them under your roast. They will cook faster this way and any juices that run from the roast will infuse them with flavor.
If you prefer your veggies to stay firm, leave them on top of the roast.
Potatoes are a staple for a pot roast side, but other hard veggies you may want to use are:
- Winter squash
Want to make extra vegetables for dinner? You can make this Easy Roasted Vegetables Recipe in the oven while the roast is cooking. Or if you want another one pot beef and vegetable dish, then try this Quick Beef and Zucchini Skillet and Instant Pot Sweet Potato Kale Beef Soup!
How do you know when a pot roast is done?
Give your Whole30 pot roast plenty of time to cook. In an oven set at 325F, it will take about four hours.
You can also cook a pot roast in a slow cooker. It will take about eight hours on the low setting.
You can tell that your Whole30 pot roast is done when it is fork tender. That means that the meat easily pulls apart with a fork. If it’s not at that point yet, let it cook a while longer. You want it to be perfectly tender when you serve it.
Now that the roast is done, if you have leftovers, you should try this Leftover Shredded Roast Beef Pasta!
More One Pot Dinner Recipes to Try:
- No Bean Whole30 Butternut Squash Chili
- Easy One-Pot Cauliflower Curry Recipe
- Instant Pot Short Ribs Recipe
- Instant Pot Beef Stew Recipe (Whole30 & Paleo)
- Instant Pot Vegetable Beef Soup
Whole30 Pot Roast Recipe
- 1 tbsp olive oil
- 1 tbsp butter - use ghee for Whole30
- 4 1/2 pound boneless beef chuck roast
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large sweet onion - chopped
- 5 garlic cloves - minced
- 1 cup dry red wine - use balsamic vinegar for whole30
- 3 cups beef broth low sodium
- 1 pound potatoes - peeled and cut into 2-inch pieces Yukon Gold
- 4 large carrots - peeled and cut on the diagonal into 2-inch pieces
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 dried bay leaves
- Preheat the oven to 325°F. In a Dutch oven or an oven-safe pot, add olive oil and butter over medium-high heat.
- While the butter is melting in the pot, season the beef all over with the salt and pepper.
- Place it in the Dutch oven and sear all the sides of it for about 15 minutes. Set aside.
- In the same Dutch oven, add the onions and garlic and cook for about 2-3 minutes or until onions are translucent. Don’t forget to stir occasionally.
- Add the wine and bring to a simmer. Using a wooden spoon, scrap up the brown bits on the bottom of the pot.
- Let the wine simmer until it reduces to half.
- Add the beef stock and bring to boil. Return the beef to the pot and add potatoes, carrots, rosemary, thyme and bay leaves. Cover the pot with a lid and bring to the oven. Roast for about 4 hours or until the beef is super tender.
- Discard the rosemary, thyme springs and bay leaves from the pot and place the veggies on a platter.
- Using 2 forks, shred the beef or pull it into chunks. Place the beef on the same platter you add the veggies, pour a little bit of the cooking liquid on top of the beef and serve warm. Enjoy!
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