Whole 30 Whole30 Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.8

(12)

Few things hit harder on a cold evening than a pot roast that has been low-and-slow braised until it practically falls apart at the touch of a fork. This one starts with a boneless beef chuck roast seared in olive oil until a deep, caramelized crust forms — that step alone builds the kind of rich, savory flavor that makes the whole kitchen smell incredible. Onion, celery, smashed garlic, tomato paste, diced tomatoes, and fresh rosemary and thyme go into the Dutch oven alongside beef broth and a splash of coconut aminos, which adds a subtle depth without any soy or added sugar. Baby potatoes and chunky carrots join the braise partway through, soaking up all those braising juices as the roast finishes cooking low and slow at 325°F. Every single ingredient here is clean and compliant — no sneaky additives, no soy sauce, no dairy — so you can serve it confidently during a reset without feeling like you're eating "diet food." It serves six, which makes it ideal for meal prepping a few days of satisfying lunches or feeding a crowd without any last-minute stress. Finish it with a scatter of fresh parsley and a generous ladle of the braising liquid, and this is genuinely the kind of meal that makes the whole program feel worth it.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

3 lb boneless beef chuck roast
1 ½ 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 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!