Dairy Free Whole30 Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

This deeply savory pot roast starts with a hard sear on a well-seasoned chuck roast, locking in a deep brown crust before it braises low and slow in a rich tomato-beef broth spiked with coconut aminos for a savory, umami backbone. Fresh rosemary, thyme, and a bay leaf perfume the braising liquid as the meat turns fall-apart tender over a couple of hours in the oven. Baby potatoes and carrots go in partway through, soaking up all that flavorful broth until they're soft and glossy. Everything gets ladled into shallow bowls with a scattering of fresh parsley, making for a comforting, one-pot dinner that's hearty enough for a Sunday table. Built entirely from real, whole ingredients like olive oil, garlic, and broth, this one is a naturally solid pick for a dairy free menu. It's the kind of low-fuss braise that tastes even better the longer it simmers.

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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 olive oil
1 medium yellow onion, roughly chopped
3 celery stalks, cut into 1-inch pieces
3 garlic cloves, smashed
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
2 cups beef broth
1 tbsp coconut aminos
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 bay leaf
1 lb baby potatoes, halved
4 medium carrots, cut into 2-inch pieces

For serving

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

Instructions

1
Heat the oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels, then season all over with the salt and pepper.
2
Heat the olive 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 brown crust forms on all surfaces. Transfer the roast to a plate.

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