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Whole30 Pot Roast

Kaleena Martinez
This easy Whole30 Pot Roast cooks in the slow cooker with carrots, potatoes, celery, and savory seasoning. It's gluten free, Paleo, and dairy free too!
4.85 from 19 votes
Prep Time 20 mins
Cook Time 4 hrs
Course Dinner
Cuisine American
Servings 4

Ingredients
  

  • 1 pound Chuck Roast
  • 2 tablespoon Arrowroot Flour
  • 2 tablespoon Avocado Oil
  • 3 medium Carrots chopped
  • 3 medium Celery Stalks chopped
  • 3 medium Yukon Gold Potatoes chopped
  • ½ Onion diced
  • ½ cup Beef Broth
  • 2 teaspoon Dijon Mustard
  • 1 tablespoon Coconut Aminos
  • 2 cloves Garlic minced
  • 2 tablespoon Fresh Thyme minced
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Instructions
 

Crockpot

  • Cut the chuck roast into one and a half inch cubes, place in a large mixing bowl, and sprinkle the arrowroot flour over the top
  • Mix the chuck roast and arrowroot flour until the meat is fully coated
  • Add avocado oil to a large saute pan and heat to medium heat
  • Add the chuck roast pieces in a single layer to the saute pan and sear for 3-4 minutes a side or until all sides are browned but the meat isn't fully cooked then set aside
  • Chop the potatoes, celery, carrots, and onion and add to the crockpot
  • Add the browned chuck roast on top of the vegetables in the crockpot
  • Mince the garlic then whisk together the beef broth, dijon mustard, garlic, thyme, coconut aminos, salt, and pepper
  • Add the gravy mixture to the crockpot, cover, and cook on low for 8 hours or high for 4 hours

Dutch Oven

  • Cut the chuck roast into one and a half inch cubes, place in a large mixing bowl, and sprinkle the arrowroot flour over the top
  • Mix the chuck roast and arrowroot flour until the meat is fully coated
  • Add avocado oil to a large dutch oven and heat to medium heat
  • Add the chuck roast pieces in a single layer to the dutch oven and sear for 3-4 minutes a side or until all sides are browned but the meat isn't fully cooked then set aside
  • Chop the potatoes, celery, carrots, and onion and add to the dutch oven
  • Add the chuck roast on top of the vegetables in the dutch oven
  • Mince the garlic then whisk together the beef broth, dijon mustard, garlic, thyme, coconut aminos, salt, and pepper
  • Add the gravy mixture to the dutch oven, cover, and cook on low for 8 hours

Notes

Substitutions
  • Chuck roast- Using a chuck roast is best for pot roast, but you can use a bottom round, top round, or even brisket if you can't find chuck roast
  • Potatoes- I love using Yukon gold potatoes but sweet potatoes or parsnips would be great in this recipe
  • Beef broth- If you don't have beef broth you can substitute chicken broth but you won't get the same rich beef flavored gravy
  • Arrowroot flour- Tapioca flour can be substituted instead
  • Thyme- If you don't have fresh thyme then you can use two teaspoons of dried thyme.
Notes
If you want your chuck roast to be shredded instead of in chunks, then you will follow all the same steps except you will brown the chuck roast whole instead of in pieces.
Storing/reheating
Store in an airtight container in the refrigerator for up to 5 days.
I reheat this in the microwave when I am in a hurry but you can reheat it on the stovetop on low for 10 minutes then serve.

Nutrition

Calories: 422kcalCarbohydrates: 35gProtein: 26gFat: 21gSaturated Fat: 7gCholesterol: 78mgSodium: 941mgPotassium: 1141mgFiber: 6gSugar: 4gVitamin A: 8022IUVitamin C: 41mgCalcium: 85mgIron: 5mg
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