Pot roast made in one pan under three hours? Sign me up. Pot roast that’s entirely Whole30? Sold! We are talking melt-in-your-mouth – so tender you’ll give up on your tongs – kind of beef. With a gravy-like sauce that’s rich in flavor with a hint of sweetness from the tender carrots loaded with perfectly cooked vegetables. Everything in the pot is all you need, but I’ll leave the buttered noodles, polenta, and crunchy breads up to you. Whether you’re eating Whole 30th or not, I highly recommend this recipe.
(I designed this recipe with short ribs in a cast-iron skillet, but I have variations in the notes!)
Skillet Beef Short Rib Pot Roast (Whole30)
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4
servingsIngredients
6-8 beef bone-in shortribs
2 onions, large chop
5-6 carrots, peeled and large chop
8oz. mini golden potatoes, cut in half
3-4 cloves garlic, smashed
2 tablespoons tomato paste
3 cups beef stock, low sodium
3 sprigs fresh thyme (or 1/4 teaspoons dried)
2 bay leaves
8 oz. button mushrooms, cut in half
kosher salt and pepper as needed
olive or avocado oil as needed
Directions
Preheat oven to 325 degrees F and get a 12" cast-iron skillet on stand by*
Season the short ribs heavily on all sides with salt and pepper.
Combine the chopped onions, garlic, carrots, and potatoes in a large bowl and season with salt and pepper. Set aside until needed.
Heat 3-counts of the oil in the skillet over medium-high heat. Sear the short ribs on all sides until a nice brown color forms, about 8-10 minutes. Add the vegetables and toss to combine in the pan-juices. Add the tomato paste and cook while distributing the paste. Allow to cook for 1-2 minutes.
Add 2 1/2 to 3 cups of the stock until the vegetables and short ribs are just about (but not fully) submerged. Add the thyme and bay leaves. Bring to a boil and boil for 2 minutes.
Cover the skillet with foil and carefully transfer to the oven
Bake for 2 hours and 30 minutes. If desired, at this point, carefully remove from the oven, peel back the foil, and add the mushrooms. Cover and bake for another 30 minutes or until the beef is incredibly tender.
Remove from the oven and discard the bay leaves and thyme sprigs. Allow to cool for at least 15 minutes before shredding and serving.
Equipments
12" cast-iron skillet https://a.co/d/5ogoWKX
Notes
- 12" cast-iron skillet is the minimum size skillet you can use with this recipe. You can use any oven-safe enameled skillet, or a Dutch Oven pot.
- I like to use bone-in short ribs because the collagen from the bones help to thicken the sauce. If you use boneless short ribs or substitute with chuck roast, add 2 tablespoons of flour in step 4 with the tomato paste.
- a 2# chuck roast cut into cubes will also work, but you may need to switch the cooking pan to a Dutch Oven.
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I don’t have a cast iron skillet. Do you have recommended times to make this in the crock pot? It looks delicious.
Hi! Start the dish on the stove in a pot, preferably in a Dutch oven. If you don’t have a Dutch oven then use a heavy bottom skillet. After adding the tomato paste you can transfer everything to the crock pot. Hope this helps!
Is it ok to use dried thyme instead of fresh ? I have fresh but not sure how long it lasts, it’s currently in the fridge
Of course! Just use between 1/4-1/2 teaspoon as dried thyme is strong. It’s just for taste, so a little goes a long way!