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Best Whole30 Pot Roast

  • Author: Cook by Color Nutrition


  • 1 Tbsp of your preferred high-heat oil (coconut oil, ghee, or avocado oil)⁣ 6 cups of compliant stock (whatever you have: beef, chicken, veggie)⁣ 1 14 ounce can of diced tomatoes⁣
  • 1 Large Onion⁣, roughly chopped
  • 2 Carrots , roughly chopped
  • 1 bulb of fennel⁣, roughly chopped
  • 2 roses of garlic (I prefer roasted, but you can absolutely do fresh).⁣ 1 Bay Leaf⁣
  • 3 Sprigs fresh thyme⁣
  • 2 Sprigs fresh rosemary⁣
  • Salt and pepper to taste⁣


  1. PREHEAT oven to 300.⁣ REMOVE the roast from the fridge and let it come towards room temp while you prep the other ingredients. ⁣
  2. CHOP up the veggies.⁣ GENEROUSLY salt and pepper the roast all over. ⁣
  3. HEAT up a heavy-bottom Dutch oven over medium high heat, add oil.⁣ CAREFULLY place the roast in the hot oil. Hot oil splatter is not fun. ⁣
  4. SEAR the meat, approximately ~ 2 minutes on each side, remove it to a plate.⁣ ADD broth to deglaze the pan, and using a wooden spoon move any of the browned bits from the bottom of the pan. ⁣
  5. ADD the veggie, herbs, garlic, and canned tomato to the Dutch oven.⁣ PLACE the seared roast in with the veggies and stock.
  6. COVER and cook for 3 1/2- 4 ****in the oven. hours ensuring meat is covered in liquid – this will make sure it is tender!


Our favorite way to eat this on a busy weeknight: Stuff a small sweet potato with the saucy meat, and some steamed spinach and broccoli!