Whole 30 Dutch Oven Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

This deeply savory braise builds its flavor the old-fashioned way: a well-seared chuck roast, golden wedges of onion, sweet carrots, and celery all mingling with garlic and tomato paste until the whole pot smells like Sunday dinner. Diced tomatoes and a rich beef broth simmer everything low and slow in the oven, with fresh thyme, rosemary, and bay leaves perfuming the liquid as the meat turns fall-apart tender. Halved Yukon Gold potatoes get nestled in for the final stretch, soaking up all that concentrated braising liquid until they're fork-tender and deeply flavorful. Once it's rested and pulled into big, juicy chunks, everything gets ladled into bowls with the vegetables and pan juices spooned generously over the top. It's the kind of hearty, whole-foods comfort meal that fits right into a Whole30 kitchen, no fuss required. A scatter of fresh parsley at the end brightens every bite and makes it feel like a finished restaurant plate, even on a weeknight.

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Ingredients

6 servings

3 ½ lb boneless beef chuck roast
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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1 tsp black pepper, freshly ground
2 tbsp vegetable oil
1 large yellow onion, cut into 1-inch wedges
3 medium carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
4 cloves garlic, smashed
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
2 cups low-sodium beef broth
1 can (14.5 oz) diced tomatoes, with juices
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
1 lb baby yukon gold potatoes, halved

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Pat the chuck roast thoroughly dry with paper towels, then season all over with the salt and pepper.
2
Heat the vegetable oil in a 5–7 qt Dutch oven over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 minutes per side, until a deep mahogany crust forms and the meat releases easily from the pot. Transfer the roast to a plate.

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