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close up of a large white pot containing Whole30 Pot Roast
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3.58 from 64 votes

Beef Pot Roast Recipe

Beef pot roast recipe, made the classic way. I sear a well marbled chuck roast until it has a deep, caramelized crust, then let it braise low and slow in one pot with potatoes, carrots, red wine and fresh herbs until it is fork tender. It takes about four hours in the oven, but only fifteen minutes of hands on prep, and the pot does the rest of the work for you.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: dinner
Cuisine: American, British
Keyword: baby potato, Beef, beef broth, carrots, pot roast, potato, wine
Servings: 6 people
Author: Olivia Ribas

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 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
  • 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
US Customary - Metric

Instructions

  • 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.
    A large piece of browned meat, perfect for a Whole30 Pot Roast, is searing in a black pot, held with metal tongs. A checkered cloth is visible in the background, and a hand is holding the pot’s handle.
  • 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.
    Chopped onions being sautéed in a black pot on a stovetop, with a hand stirring them using a wooden spoon—the perfect savory start to your Whole30 Pot Roast. A checkered kitchen towel is visible in the background.
  • 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.
    A hand stirs diced onions in a dark liquid with a wooden spoon inside a black pot, preparing the aromatic base for a flavorful Whole30 Pot Roast.
  • Add the beef stock and bring to boil. Return the beef to the pot.
    A pair of tongs holds a browned Whole30 Pot Roast in a pot filled with simmering broth and chopped onions on a stovetop, with a kitchen towel nearby.
  • Then, 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.
    A hand uses metal tongs to stir chopped potatoes and carrots simmering in a dark broth inside a pot on a stovetop as part of preparing a hearty Whole30 Pot Roast. A checkered towel is visible next to the pot.
  • 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.
    Two hands use forks to shred a cooked piece of Whole30 Pot Roast on a white plate. A checkered towel is partially visible to the left of the plate on a light surface.
  • 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!

Video

Notes

This recipe was adapted from the site: andiemitchell.com 
To store: Store leftover pot roast for up to 4 days in the fridge. 
To reheat: You can reheat the pot roast in the microwave, stovetop, or oven. 
To freeze: The vegetables don't freeze well but you can freeze the meat for up to 3 months.

Nutrition

Serving: 1/6 | Calories: 571kcal | Carbohydrates: 19g | Protein: 68g | Fat: 23g | Cholesterol: 205mg | Sodium: 543mg | Potassium: 630mg | Fiber: 4g | Sugar: 4g