Pot Roast (Whole 30)

 I tweaked this recipe based on what I normally do for a pot roast, and what would make it Whole 30. Not a lot of changes!

Ingredients:

3 lb chuck roast {or: rump, round, brisket}

3 cups beef stock

1 lb baby potatoes {whole}

4 cups carrots {peeled and cut into large pieces}

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp smoked paprika

1 cup onion {chopped or sliced}

4 cloves garlic {minced}

2 sprigs fresh rosemary

1 tsp thyme {dried}

Verdict:

Thumbs up! I mean, a pot roast is really Whole 30 compliant anyway. I do normally add some Worcestershire sauce, but this didn't need anything extra. Perfect and simple! I love this for the nights that I work late and don't want to eat dinner at 9pm!