Skillet Pot Roast
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 2 Tbsp olive oil
  • 20 oz ribeye steak
  • 1 tsp kosher salt and black pepper, to taste
  • 2 onions, chopped to 2 inch pieces
  • 6 carrots, peeled and cut into 2-inch pieces
  • 24 oz small potatoes, halved or quartered (depending on size)
  • 3 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 4 cups low-sodium beef stock*
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 8 oz button mushrooms, halved
  1. Preheat oven to 325 degrees.
  2. Season the steak with salt and pepper on both sides.
  3. Heat olive oil in a dutch oven over medium-high heat. Once hot, add steak and cook 4-5 minutes per side.
  4. Add onion, carrots, potatoes, garlic, tomato paste, beef stock, thyme, and bay leaves. Bring to a boil; cover and place in the preheated oven. Braise for 2½ hours.
  5. Add mushrooms, stir, and carefully cover. Return to oven for 30 minutes. Serve hot.
Recipe slightly adapted from Vodka & Biscuits

*Choose a sugar-free variety to be Paleo/Whole30 compliant, if desired
Nutrition Information
Serving size: 4-5 oz meat with potatoes, onion, carrots Calories: 474 Fat: 20.6 Carbohydrates: 39.2 Sugar: 7.4 Sodium: 755 Fiber: 4.8 Protein: 33.8 Cholesterol: 60
Recipe by Prevention RD at