Perfect Keto Pot Roast - Low Carb Chuck Roast

Step 1

Season your meat with salt, pepper, and garlic powder, to taste on both sides of the meat, and let it sit for 30 minutes.

Step 2

This next step is to poke holes in your meat with a fork to help tenderize it.

Step 3

While the meat is soaking in the spices, it’s time to prepare your vegetables. Wash them. Cut up the ones that need cutting.

Step 4

The meat is ready to brown. Put some olive oil in the bottom of the dutch oven and turn the burner on high to heat up the oil.

Step 5

Brown up the meat on both sides, usually about 2-3 minutes on each side. You want it to brown but not burn. If your burner is too high then turn it down a bit.

Step 6

Once the meat is browned up then pour the beef broth over the top of the meat, put the lid on, and bake it in the oven at 300-325 degrees, that also depends on how hot your oven runs. You want it to cook low and slow.

Step 7

The next step is to add the veggies. It will only take an hour or even less to cook, so keep that in mind to add the veggies in the last hour of cooking the keto pot roast. When you lift off the lid, be sure to baste the meat juices over the meat and then add the veggies. Place the lid on and continue to cook.

Step 8

You will know when the keto pot roast is done because when you put a fork in it, the meat should fall apart, which is called “fork-tender.” If it doesn’t fall apart then it’s not done yet, so cook it longer until it falls apart easily.

Step 9

When it’s done baste the meat with the juice and serve.