It can be rare to find a pot roast recipe without beef broth or wine, but this recipe won't make you miss either! Not only is it Whole30 compliant, but as it's wine free it's family-friendly too!
- Olive Oil - Chuck Roast - Shallots - Carrots - Garlic - Pear Juice - White Vinegar - Broth - Bay Leaf - Thyme & Rosemary
Take the roast out about 30 minutes before cooking. Season meat then add to the dutch oven. Sear for 3 -4 minutes until caramelized. Set aside but leave drippings.
Shallots, carrots and garlic, stirring till soft. Pour in pear juice & vinegar. Simmer then reduce. Add broth, and herbs then return meat to the pot.
Cover the pot with a tight-fitting lid and place in the oven to cook at 325 degrees F for 3-4 hours. Don't try to rush it, it needs time for the meat to be tender.
Serve with mashed potatoes, cauliflower, or whipped parsnips.
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