1 teaspoon freshly ground black pepper, (plus more to taste)
2 tablespoons arrowroot flour ()
2 tablespoons extra virgin olive oil
1 large yellow onion, (cut into 1/4 inch slices)
3 large carrots, (cut into 2-inch pieces )
4 celery stalks, (cut into 2-inch pieces )
2 garlic cloves (thinly sliced)
2 teaspoons Dijon mustard
1 tablespoon tomato paste
1/4 teaspoon smoked paprika
1 teaspoon fresh thyme leaves ((from 5 to 6 sprigs))
2 tablespoons apple cider vinegar
2 bay leaves
1 cup beef broth, (divided)
1½ pounds medium sized yellow potatoes, (quartered)
Categories
Main Course
Steps
Preheat the oven to 275℉.
Using paper towels, pat the beef dry. Season generously with salt and pepper. Sprinkle and rub the arrowroot flour into the meat until it's evenly coated.
Heat the oil in a large Dutch oven set over medium-high heat. When hot, add the beef and cook until golden-brown on all sides, about 4 minutes per side. Transfer to a plate and set aside.
Reduce the heat to medium. Add the onions, carrots, celery, and garlic and cook, stirring, until the onions are tender, about 4 minutes.
Add the mustard, tomato paste, smoked paprika, bay leaves, and thyme and stir until well combined. Pour in the apple cider vinegar and cook, stirring, until the vinegar is reduced by half (leaving only a small amount of liquid in the pot).
Pour in 3/4 cup of the beef broth and stir until well combined. Bring to a boil. Reduce the heat to a very subtle simmer. Nestle the beef (and any of its juices) back into the mixture. Scatter the potatoes around the roast and pour the remaining 1/4 beef broth around the roast.
Cover with a secure lid, transfer to the oven, and roast until the beef is tender, about 4 hours for a 3-pound roast and about 5 hours for a 4 to 5-pound roast.
Remove from the oven and let cool for 10 minutes prior to serving to allow the sauce to settle. Season to taste with salt and pepper. Serve and enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 623 kcal
Carbohydrates: 23 g
Protein: 54 g
Fat: 35 g
Saturated Fat: 14 g
Trans Fat: 2 g
Cholesterol: 183 mg
Sodium: 1185 mg
Sugar: 1 g
Unsaturated Fat: 22 g
Reviews
Ruthie Guzman on 2026-04-12 (5 stars): I’ve been making this recipe exactly as written several times a year for the last 4 or 5 years. One of my family’s absolute favorites. Love all your recipes but this one is a standout. Thorough and clear instructions and delicious seasoning. Thank you Alex!
Taylor Z on 2026-03-02 (5 stars): I’ve made this recipe several times and it’s always super tasty! Most recently I made it in the crockpot with a 1.5 lb roast as the recipe states minus the bay leaves, apple cider vinegar, and celery. Also I didn’t sear the roast as recommended and it still tasted great!
Rachel on 2026-02-03 (5 stars): Hands down. This is the best pot roast I have ever made. The only change I made was to add the potatoes and carrots in the last hour. They were cooked perfectly. Five star yum.
Brennen Oakley on 2025-11-03 (5 stars): This was insanely good. Mercy. We served ours over mashed potatoes. SO GOOD.
jill on 2025-01-02 (5 stars): made this for new year's eve and YUM!!! absolutely delicious. I added some red wine with the beef broth because I don't follow whole30, but otherwise made the recipe as written. I also ended up removing the meat and veggies and straining the sauce at the end, adding an arrowroot slurry to thicken it up a bit. so so good!
