One-Pot Whole30 Beef Roast (Edit recipe)

This easy, Dutch Oven Whole30 Beef Roast is perfect for those cold winter nights when you are craving something warm and comforting. Best of all, it requires minimal prep and tastes as though you’ve been cooking all day long. What if I don’t have a dutch oven? I highly recommend a dutch oven if you don’t have one. You can checkout my braised short rib recipe here where I talk about the one I own. Not to worry though – you can easily convert this over to a slow cooker. I’ve included the instructions for using a slow cooker in the notes of the recipe. Let’s get salty. It’s important to generously season the roast prior to searing. It may appear like a lot of salt is being used, but you are seasoning a large piece of meat. Be generous when seasoning your roast. You are adding the first layer of flavor to your roast and it’s important that it’s seasoned well right from the beginning. Liberally salting roast with coarse salt. Make sure to season all sides of the roast. Do I really need to sear each side of the beef roast? Admittedly, it is not necessary to sear the roast prior to placing in the oven – but here is why I highly recommend doing so. First, you create a crust around the meat that adds an abundance of flavor. You will be able to tell the difference when all is said and done. Also, you will create fond, better known as the brown, caramelized drippings in the bottom of the pan. These will flavor your entire dish and should not be thrown out. Any liquid or fond stays in the dutch oven throughout the entire cooking process. Completing this step of the process is so important and you will be happy in the end – I promise.