Whole30 Pot Roast

beef broth

🥗Healthier: homemade bone broth

💰Cheaper: water + bouillon cubes

Homemade bone broth is richer in nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: none

Dried thyme is more accessible.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is easier to store.

Preheat the oven to 325°F. In a Dutch oven or an oven-safe pot, add olive oil and butter over medium-high heat.

While the butter is melting in the pot, season the beef all over with the salt and pepper.

Place it in the Dutch oven and sear all the sides of it for about 15 minutes. Set aside.

In the same Dutch oven, add the onions and garlic and cook for about 2-3 minutes or until onions are translucent. Don’t forget to stir occasionally.

Add the wine and bring to a simmer. Using a wooden spoon, scrape up the brown bits on the bottom of the pot. Let the wine simmer until it reduces to half. Add the beef stock and bring to a boil.

Return the beef to the pot and add potatoes, carrots, rosemary, thyme, and bay leaves. Cover the pot with a lid and bring to the oven. Roast for about 4 hours or until the beef is super tender.

Discard the rosemary, thyme sprigs, and bay leaves from the pot and place the veggies on a platter.

Using 2 forks, shred the beef or pull it into chunks.

Place the beef on the same platter you add the veggies, pour a little bit of the cooking liquid on top of the beef and serve warm. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary