One-Pot Whole30 Beef Roast
This simple, one-pot meal, is perfect for when you want something comforting without the hassle of spending all your time in the kitchen. The minimal prep work is well worth the wait. I use a dutch oven for this recipe but you could easily make this in the slow cooker.
Equipment
- Dutch Oven
Ingredients
- 1 3 lb beef roast
- 1 tablespoon olive oil extra virgin
- 1 white or yellow medium onion
- 1 cup mushrooms halved
- 5 whole carrots peeled
- 1 lb fingerling potatoes or potatoes of your choice
- 4-6 garlic cloves
- 8-10 ounces beef bone broth
- 2 tablespoons tomato paste
- 2 tablespoons coconut aminos
- 2 sprigs fresh thyme or 1 tsp dried
- 1-2 tablespoons coarse salt less if using finer salt
- 1-2 tablespoon black pepper
- 1 tablespoon fresh parsley
Instructions
- Remove roast from refridgerator and leave covered on countertop for 30 minutes.
- Once roast has rested on countertop, preheat oven to 350° F and stovetop to medium high heat.
- Place dutch oven on stovetop and add olive oil. Uncover roast and generously salt and pepper each side of the roast.
- When dutch oven is up to temperature, sear each side of the roast until there is a crust on each side of the roast. Remove and set aside on a plate or cutting board.
- While roast is searing, prepare your vegetables by rinsing them in cool water. Slice mushrooms in half, peel and cut carrots into large chunks (I like to cut mine at an angle for presentation) and cut onion into medium sized pieces. Leave fingerling potatoes whole. If you are using a different type of potato, cut into manageable sized pieces so that they cook evenly.
- Turn stovetop temperature down to medium and add onion, mushroom and carrots. Sautee until the onions become slightly translucent. Peel and add garlic cloves (I prefer to leave them whole but you can smash or mince them up) and tomato paste. Stir.
- Optional step: Add some Oomph Cooking Blends to your base for some added flavors. I recommend their Number 1,2,3 or 8 for this recipe. (www.oomphcooking.com)
- Create a small space in the vegetables using a spoon and nest the beef roast on top of the vegetables. Add beef bone broth and potatoes. Season with salt, pepper and thyme then drizzle over coconut aminos.
- Cover dutch oven and place into preheated oven for 2 hours. Remove lid after 2 hours and check moisture level, adding more broth if needed. Cook uncovered for additional 30-45 minutes until roast falls apart easily and potatoes are fork tender.
- Remove from oven and allow to rest. Chop parsley for garnish when serving.
Notes
Any type of potato should work for this recipe. If using something other than fingerling, chop them into large, equal-sized chunks.
Don’t have beef broth? Use vegetable broth or even chicken broth instead.
Easily convert this recipe over to your slow cooker. Sear roast on the stovetop and then place all ingredients into your slow cooker. Cook low for 8-10 hours or on high for 5-6 hours until meat falls apart and vegetables are fork tender. (Times may vary depending on your slow cooker)
Hope you try making this recipe for yourself and when you do, tag me on Instagram @apinchofpride, so I can say hello and see what else you’re making!
Don’t have beef broth? Use vegetable broth or even chicken broth instead.
Easily convert this recipe over to your slow cooker. Sear roast on the stovetop and then place all ingredients into your slow cooker. Cook low for 8-10 hours or on high for 5-6 hours until meat falls apart and vegetables are fork tender. (Times may vary depending on your slow cooker)
Hope you try making this recipe for yourself and when you do, tag me on Instagram @apinchofpride, so I can say hello and see what else you’re making!