Eosinophilic Esophagitis Friendly Whole30 Pot Roast
Total time3 hr 50 min
Prep time20 min
Cook time3 hr 30 min
4.8(12)
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Learn more āIngredients
6 servings
- 3 lb boneless beef chuck roast
- 1 Ā½ tsp kosher salt
- 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 325Ā°F (165Ā°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 5ā7 qt Dutch oven over medium-high heat until shimmering. Add the roast and sear, undisturbed, for 4ā5 minutes per side until a deep brown crust forms on all surfaces. Transfer the roast to a plate.
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