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Paleo and Whole30 Pot Roast for Fall
Sarah Erickson

Paleo and Whole30 Pot Roast for Fall

The ultimate comfort food. A savory and healthy twist on this comfort food classic.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3-4 pound boneless beef chuck roast
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 2 tablespoons arrowroot
  • 2 tablespoons avocado oil
  • 1 large onion diced
  • 4 stalks of celery diced
  • 4 large carrots cut into 2-inch pieces
  • 1.5 pounds medium-sized potatoes quartered
  • 2 cloves of garlic minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 ½ cups beef broth

Method
 

  1. Preheat your oven to 275 degrees F.
  2. Using paper towels, pat dry the meat. In a small bowl, mix together the kosher salt, pepper, and arrowroot. Rub this seasoning mixture evenly over the beef chuck roast, ensuring it's well coated.
  3. In a large Dutch oven, heat the avocado oil over medium-high heat. Once the oil is hot, add the seasoned beef roast and sear it on all sides until it's nicely browned. Remove from heat and set aside. This step helps to lock in the flavors. Don’t be worried if your pan starts to brown or blacken in this step. That helps develop flavor.
  4. Add the quartered potatoes and carrot pieces. Saute until just starting to turn
  5. Add the diced onion and celery to the Dutch oven. Sauté for 4-5 minutes until they begin to soften.
  6. Add in the garlic, Dijon mustard, fresh thyme leaves, balsamic vinegar, and lemon juice. Mix well to incorporate all the flavors.
  7. Add the beef to the dutch oven, nestle between all of the vegetables.
  8. Pour the beef broth over the roast and vegetables. This will create a flavorful cooking liquid.
  9. Cover the Dutch oven with a lid and place it in the preheated oven. Let it cook for about 4 hours or until the beef is tender and can be easily shredded with a fork.
  10. Once done, carefully remove the Dutch oven from the oven. Give the sauce a taste test and season with additional salt and pepper if needed.
  11. Transfer the pot roast to a cutting board and slice or shred it as desired. Serve the pot roast and vegetables with the rich, flavorful juices from the Dutch oven.

Notes

Notes:
Crock Pot Method:
  • Follow steps 1 through 5 as mentioned above, then transfer everything (the seared beef, sautéed aromatics, and seasonings) to your slow cooker.
  • Add the potatoes, carrots, and beef broth.
  • Cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender.
Instant Pot Method:
  • Follow steps 1 through 5 as mentioned above, then transfer everything (the seared beef, sautéed aromatics, and seasonings) to your Instant Pot.
  • Add the potatoes, carrots, and beef broth.
  • Seal the Instant Pot and set it to "Manual" or "Pressure Cook" on high pressure for about 60 minutes. Allow for natural pressure release.
AIP:
  • To make this dish AIP compliant, omit the white potatoes.  You can replace with sweet potatoes or Hannah potatoes.  Omit the dijon mustard.
Now you have three fantastic ways to enjoy this Whole30 Pot Roast: Dutch oven, Crock Pot, or Instant Pot!