Pot Roast is the ultimate comfort food, as it’s simply melt-in-your-mouth fantastic. As one of our most popular recipes to date, this foolproof meal that just so happens to be Whole30, Paleo and Gluten Free. So go ahead and eat your little heart out, friends.
Hello 2018!! We’re so excited that you’ve finally arrived. It’s been an unbelievable 2017, but we are truly looking forward to the exhilarating adventures that this next year has planned.
Speaking of exciting news, my husband and I have decided to complete Whole30 for the month of January. What exactly does this mean? In short, we will be avoiding sugar, dairy, soy, grains, wheat and legumes for an entire 30 days.
Now I know what you’re thinking… what are ya’ll going to eat?! Get ready for some drool-worthy Whole30-compliant recipes, folks! In this post you’ll find my delicious pot roast recipe that I’ve revamped to fit into our new lifestyle. To be honest, I’m pretty sure I’ll never go back to the way I used to cook this dish ever again.
Pot roast has always been at the top of my list when it comes to classic cuisine.
The braised meat turns out fork tender and this dish tends to make some killer leftovers. Before Whole30, I would typically add a cup of my favorite red wine to the pot for flavor (plus one in hand while cooking). However, since alcohol is strictly forbidden during these next 30 days I’m substituting a few things to make sure we stay compliant. This is where dry english mustard and coconut aminos came in to save the day!
SHOP THIS POST:
- 3 pound Boneless Chuck Roast, trimmed
- 1 - 2 tbsp. Ghee, as needed
- Salt + Pepper, as needed
- 1 White Onion, chopped
- 3 cups Beef Bone Broth
- 4 cloves Garlic, minced
- 6 shakes Coconut Aminos
- 1 tbsp. Italian Seasoning Blend (thyme, oregano, marjoram, basil, rosemary & sage)
- 1 tsp. Dry English mustard
- 1 Bay Leaf
- 1 small bag Baby Carrots
- 1 pound Baby Dutch Yellow Potatoes
- Chopped Green Onions, for garnish
- Serve with Cauliflower Rice
- Optional: Frank's Red Hot Sauce
- Preheat oven to 350F.
- Sprinkle chuck roast with salt and pepper and set aside. In a large Dutch oven over medium heat, add ghee and sear the meat for 5 minutes on each side. Remove roast and set aside.
- Add additional ghee (if needed) and sauté the onions for 6-8 minutes.
- Return browned meat to the pot and cover with bone broth. Add garlic, coconut aminos, all seasonings listed, bay leaf and then gently stir. Cover and bake for 1 hour.
- Remove from oven and add carrots and potatoes. Cover and return to the oven for an additional 2 hours.
- Once it's finished, remove the bay leaf and shred meat with two forks or kitchen tongs. Garnish with green onions and serve on its own or over sautéed cauliflower rice with (optional) Frank's Red Hot Sauce.
LEFTOVER IDEA:
The biggest piece of advice to those who are playing with the idea of doing Whole30 is the importance of leftovers. Always… I repeat… ALWAYS prep enough food at dinner so you can enjoy some the next day. More often than not, these remains will save you from starving yourself in the morning because you don’t know what to eat.
This morning, I revamped last night’s feast into a breakfast masterpiece… and (you guessed it) it was all Whole30 compliant. If you’ve done your meal prep and already cut up your vegetables for the week, this breakfast comes together in just about 15 minutes.
HERE’S EVERYTHING YOU’LL NEED FOR A SATISFYING BREAKFAST:
- Place two handfuls of spiralized Sweet Potatoes and a few Red Onion slices in a bowl with 1 tbsp. Avocado Oil. Mix together and place on a lined baking sheet. Sprinkle with Salt + Pepper and cook in a 425F oven for 15 minutes, turning once halfway through.
- Make a simple Cucumber-Tomato Salad in the meantime. Literally, 1/2 Cucumber + 1 Tomato + a little Red Onion + Salt and Pepper. Mix well and set aside.
- Reheat desired amount of Pot Roast leftovers on the stove or in the microwave.
- Fry 2 eggs in Ghee to your personal preference. I liked serving this with over-easy eggs so I could pop the yolk all over the rest of my plate.
- Serve warm with fresh cilantro and hot sauce. Avocado would have been a GREAT addition but I didn’t have any… there’s always next time.
PIN THIS RECIPE FOR LATER:
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