Whole 30 Easy Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

This hearty braise starts with a well-seared chuck roast, its crust locked in before it settles into a pot with softened onion, smashed garlic, and rich tomato paste for depth. A splash of beef broth, fresh thyme, and a bay leaf build a savory braising liquid that turns fall-apart tender after a long, slow stint in the oven. Baby potatoes and carrots go in during the last stretch, soaking up all that flavor while they cook to fork-tender perfection alongside the beef. Once it's shredded and piled over the vegetables with the pan juices spooned on top, finished with a scatter of fresh parsley, you've got a deeply comforting, whole-foods dinner with nothing fussy about it. It's the kind of low-and-slow, simple-ingredient meal that fits beautifully into a Whole30 kitchen, whether you're feeding a crowd or stocking up for easy leftovers all week.

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Ingredients

6 servings

3 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
2 tbsp vegetable oil
1 medium yellow onion, roughly chopped
4 garlic cloves, smashed
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
2 cups low-sodium beef broth
2 sprigs fresh thyme
1 bay leaf
1 lb baby potatoes, halved
3 medium carrots, cut into 2-inch pieces
2 tbsp fresh flat-leaf parsley, roughly 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 large Dutch oven over medium-high heat until shimmering. Add the roast and sear, undisturbed, for 4–5 minutes per side until a deep brown crust forms on all surfaces. Transfer the roast to a plate and set aside.

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