keto pot roast

Keto Pot Roast is an old fashioned New England recipe that is so easy to make and delicious to eat. It’s a healthy, one-pot dinner and to make the best low carb pot roast we will show you step by step how easy it is to make because once you put it together everything cooks all by itself and how yummy it is to eat!

Perfect Keto Pot Roast - Low Carb Chuck Roast

Chuck Roast

Beef Broth

Salt

tsp Black Pepper

tsp Garlic Powder

Onion, chopped

Celery,

baby Carrots

Radishes,

Mushrooms,

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

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

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

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.

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.

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.

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.

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. 

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

Perfect keto dinner idea for the cooler temperatures!

Dutch Oven Keto Pot Roast Recipe

olive oil

chuck roast

small yellow onions (chopped (about 1 1/2 cups))

garlic (minced)

bay leaves

Kettle & Fire Beef Bone Broth

salt

pepper

rosemary

radishes (quartered)

parsnips (peeled, halved, and cut into 1 inch pcs.)

Preheat the oven to 325 degrees.

Using a 5-quart dutch oven, place the dutch oven on the stovetop. Turn on the heat to medium-high and add 2 tbs of olive oil once the pan is hot.

Sear the chuck roast on each side for about 4 to 5 minutes or until it’s browned.

Transfer the beef to a platter.

Add the onion, garlic, bay leaves, beef bone broth, salt, pepper, radishes, and parsnips.

Place the roast back in the dutch oven on top of the mixture.

Place the rosemary sprigs on top of the roast and cover.

Place the roast in the oven at 325 degrees for 4 1/2 hours or until the beef is nice and tender and reaches an internal temperature of 145 degrees.

Remove the bay leaves and rosemary and serve warm.

Want to enjoy a pot roast but can’t figure out how to make the recipe work without a bunch of potatoes or other carbs? Well, this low carb keto pot roast recipe is perfect for you! Plus, this roast can be made in your Instant Pot, Crock pot slow cooker, or even a dutch oven! That said, it truly makes THE BEST keto pot roast you’ve ever tasted...even without some of the staple ingredients you thought couldn’t be replaced.

Keto Pot Roast Made In An Instant Pot, Crock Pot, Or Dutch Oven

(15 grams) macadamia nut oil

beef

(10 grams) salt

Teaspoon pepper

Tablespoons Liquid Aminos

Cups (946 milliliters) Beef Broth

onions

(55 grams) baby carrots cut into ½ inch pieces

kohlrabi (450 grams)

garlic bulb the top

Xanthan Gum

Bring the meat up to room temp. and season with salt and pepper

While the meat is coming up to temp. prep your vegetables

Once the meat is up to temp, add the oil to a large pan and brown the beef on all sides over medium-high heat.

After the meat has been appropriately seared, add it to the middle of the slow cooker, and add the vegetables around it.

Next, add the aminos and beef broth to the crockpot, as well as the rosemary.

Place the pot on top of the slow cooker, and cook 5-6 hours on low heat, or about 2.5-3 on high.

Once you can insert a fork into the roast and easily twist off a piece of meat it's done.

Remove the roast and the vegetables from the slow cooker, and tranfer them to a serving platter

Now transfer the juices left in the crockpot to a medium-sized pot on your stove - using a strainer to do this to catch any pieces that are still left in it.

Bring the juices to a boil, and reduce them until a thick gravy forms

Adding a little xanthan gum will help it thicken quicker, and result in more gravy beiing left over to pour on top of the pot roast.

Once the grazy is thick, serve it over the pot roast.

Crockpot Method:

When the meat is up to temp, set the Instant Pot to "sauté" add the oil, and brown the beef on all sides.

Once the beef is brown, add everything except the carrots and kholrabi to the pot.

Now close the Instant Pot, and set it to high for about 40 minutes.

Then, add the carrots and kohlrabi and cook on high for another 10 minutes.

Let the pressure release from the pot, and then transfer the meat and veggies to a serving dish.

Switch the cooker over to the "sauté" function, and bring the juices left over to a boil.

Once the juices thicken up into a gravy consistency remove from the Instant Pot and serve over the pot roast

Instant Pot Method:

When the meat gets up to temp add the oil to the Dutch oven and brown the beef on all sides over medium-high heat over the stove.

Once the meat has been browned remove it, add the broth &amp; the aminos to the Dutch oven, and scrape down any of the browned residue from the sides/bottom of the oven.

When the dutch oven has been deglazed add the meat, and the rest of the ingredients into it.

Cover the Dutch oven, and bake at 300°F for 3-4 hours, or until the meat is tender and falling apart.

Remove the meat and vegetables from the oven, and set them on a platter for serving.

Now remove any excess pieces from the juices remaining in the Dutch oven, and set the oven back over medium-heat on your stove.

Bring the juices to a boil, and reduce them into a gravy.

*Note: adding about a 1/4 tsp of xanthan gum during the above step can help thicken the juices into a keto gravy. So consider adding some if you have it.

Once a gravy forms out of the juices, serve it over the pot roast.

Dutch Oven:

My husband and i made this tonight and couldn’t believe how good this was! Didn’t taste low carb at all!

Made this pot roast for dinner tonight and the kohlrabi was such a great replacement for potatoes! I can’t believe I never used them before.

Slow-cooker keto pot roast is the ultimate comfort for anyone on a low-carb diet. With simple modifications, you can make this delicious gluten-free dinner any time you like, all while staying on budget and with low-carb macros.

Slow Cooker Keto Pot Roast Recipe

black pepper

onion

celery

carrots (peeled and chopped)

parsnips (peeled and chopped)

parsley

bone broth

Season

Season meat with salt and pepper. Place in the slow cooker.

Add all the remaining herbs and vegetables around and on top of the meat. Pour broth over all contents.

Cook

Cook on LOW for 10 hours or HIGH for 5-6 hours.

Serve

Serve meat warm with vegetables and cooking juices.

Delicious recipe! Thank you, it will become a weekly dinner here :)

https://content.jwplatform.com/videos/t0ti9naL.mp4

Slow-cooker keto pot roast is the ultimate comfort for anyone on a low-carb diet. With simple modifications, you can make this delicious gluten-free dinner any time you like, all while staying on budget and with low-carb macros. Nothing is easier for me to make during the week than slow-cooked meals. I love dumping everything in the pot, flicking it on, and walking away until dinner time.

Pot Roast - 58 sec.mov

This super easy and delicious low carb beef pot roast recipe can be made on the stove, in the slow cooker, or even in your Instant Pot! Keto, Atkins and Paleo friendly!

Easy Keto Pot Roast 

garlic powder

balsamic vinegar

water

onion, chopped

xanthan gum

parsley,

Season the beef Chuck roast with salt, pepper, and garlic powder on both sides.

In a large heavy bottomed pan sear both sides of the roast until browned. Deglaze the pan with the balsamic vinegar and cook for one minute.

Add the water and onion to the pan. Bring to a boil.

Cover and simmer on low for 3 to 4 hours or place in the oven at 350 degrees for 4 hours.

Carefully remove the meat from the pan to a large bowl. Break carefully into chunks and remove any large pieces of fat or other refuse.

Whisk the xanthan gum into the broth and add the meat back to the pan.

Serve over &#8220;Better Than Potatoes&#8221; Cheesy Cauliflower Purée, garnished with lots of fresh chopped parsley.

Cut your chuck roast in half so you have two pieces. Season the roast with the salt, pepper, and garlic powder on all sides. Using the saute feature on the instant pot, brown the roast pieces on both sides.

Add 1/4 cup of balsamic vinegar, 1 cup water, and 1/2 cup onion to the meat. Cover and seal, then using the manual button set the timer for 40 minutes. When the timer runs out, release the pressure by moving the lever to the &#8220;venting&#8221; setting. Once all the pressure is released, uncover the pot.

Use the saute function to bring the remaining liquid to a boil in the pot, and simmer for 10 minutes to reduce.

Whisk in the xanthan gum, then add the meat back to the pan and stir gently.

Turn off the heat and serve hot over cauliflower puree, garnished with lots of fresh chopped parsley.

To make in the Instant Pot:

https://content.jwplatform.com/videos/lq9t7U5l.mp4

Easy Balsamic Beef Pot Roast in the Instant Pot

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