Whole 30 Whole30 Pot Roast Stew
Few things hit harder on a cold evening than a deeply savory pot roast stew that's been slowly simmering for hours, filling the kitchen with the smell of caramelized tomato paste, rosemary, and rich braised beef. This one is built entirely from whole, unprocessed ingredients — beef chuck, root vegetables, beef broth, diced tomatoes, and coconut aminos in place of the soy-based sauces that would otherwise knock it out of compliance. The technique matters here: searing the beef in batches until deeply browned before the long braise is what gives the stew that layered, restaurant-quality depth you don't usually expect from a weeknight pot. Baby potatoes go in during the final stretch so they turn perfectly tender without falling apart, and the whole thing comes together in one Dutch oven with minimal fuss. It makes six generous servings, which means leftovers are practically guaranteed — and this stew absolutely tastes better the next day. Whether you're deep in a reset or just trying to eat cleaner without sacrificing comfort food, this is the kind of recipe that makes the whole thing feel completely sustainable.
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Learn more →Ingredients
6 servings
- 3 lb boneless beef chuck roast, cut into 2-inch chunks
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil, divided
- 1 medium yellow onion, roughly chopped
- 3 medium carrots, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 3 cups beef broth
- 1 can (14 oz) diced tomatoes, with juices
- 1 tbsp coconut aminos
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 lb baby potatoes, halved
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the beef chunks dry with paper towels and season all over with the salt and pepper.
- 2
Heat 1 tbsp of the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Add the beef in a single layer, working in two batches to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the remaining beef, adding the second tbsp of olive oil between batches.
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