Keto Pot Roast is so easy to make and delicious to eat. It’s a one-pot dinner and we will show you step by step how easy it is to make the best low carb pot roast ever! Once you put it together everything cooks all by itself.
Pot roast is an old fashioned recipe that my mother used to make us for, especially on Sunday dinner. She grew up in New England and it was a popular dinner because it was a complete meal with meat, carrots, and potatoes all in one pan.
When I was growing up, it became a joke because so many times I would ask my mother if my friend could stay for dinner, and we would ask her what was for dinner and she would say “pot roast.” I think my friend must have wondered if my mother ever made anything else.
So you can see that it was one of her best meals, and obviously we loved it for her to make it often. So now I follow suit and make pot roast too, but Keto pot roast is a little different and we will show you how.
What is Pot Roast?
Pot roast is a one-dish meal with a large piece of beef, a cheaper cut, and when you cook it for hours that cheaper piece of meat transforms into a delicious “fork tender” delight.
You have to sear the meat to brown the outside and keep the juices in, add spices and veggies and you get a yummy piece of meat that just falls apart.
What Makes a Pot Roast Good?
Here are some of the key aspects that make a pot roast good:
The best pot roast is “fork-tender” which means it will fall apart without even using a knife.
When you braise or brown the outside of the roast it seals in the juices of the meat.
By using a piece of beef, like a chuck roast, or brisket they have a lot of marbling or fat running through it it comes out more tender.
By cooking it slowly at a low temperature with the roast sitting in some broth in the pan and then putting the lid on, it can’t help but be good.
Is Pot Roast Keto?
The meat itself is certainly keto, it’s just meat. The reason that some pot roast is not keto is that people usually put a lot of potatoes in the pot and we all know that potatoes are not low carb because they have too many carbs.
1 cup of potatoes has approximately 25 NET Carbs.
The other reason that some pot roast is not keto is that when it’s done, it is customary to thicken the gravy with flour, which also is high in carbs.
Just ¼ cup of white flour (4 Tablespoons), has 20 carbs.
That’s a lot of carbs between the potatoes and gravy, and with the potatoes sitting in the yummy gravy you know that you can’t only eat a little bit. It is easy to eat way too many carbs.
Our keto pot roast recipe is different however and we’ve made some adjustments and given you some options to make it low carb.
Carbs in Pot Roast
A regular pot roast recipe has on average 15 NET Carbs per serving. I guess you could eat one serving and get away with it, but it’s a big portion of your daily carb limit.
Instead, our Keto pot roast recipe only has only 4.5 NET Carbs per serving. That’s a pretty big difference and it means you can have a good amount.
Is Pot Roast Good for Weight Loss?
Pot roast is good for weight loss, especially if it’s made the low carb way. Our pot roast is keto-approved so it’s good for losing weight on that diet.
There are also a lot of vegetables in pot roast which are healthy for you. In a 5 oz serving with a scoop of vegetables, there are only 325 calories and 4.5 NET Carbs.
A winner for a family Sunday dinner!
What Ingredients are in Keto Pot Roast?
Chuck Roast – This is the best cut of beef to use to make a keto beef roast because of its fat and marbling that makes it very flavorful.
Beef Broth – The nice rich broth added to the keto chuck roast will keep it moist while it’s cooking for a few hours.
Spices – Just the simple spices are the best for the keto beef roast: Salt, Black Pepper, and Garlic Powder.
Carrots – Carrots go hand and hand with pot roast. Even though they have some carbs, it’s only a few per serving.
Celery – This is a great flavorful vegetable for soups, stews, and pot roast. It’s low in calories and carbs.
Onions – An essential veggie for many dishes, including pot roast. They add so much flavor to food, in spite of the fact that they have a few carbs.
Radishes – We added radishes to the pot roast. They resemble little new red potatoes in size and texture without the carbs that potatoes have.
Rosemary – Herbs add a lot of flavor to foods, this is one that goes well as a garnish for a low carb pot roast.
Best Types of Meat
Usually, when you make a nice dinner you look to get a good piece of meat, the best cut that you can get within your budget. In this keto pot roast recipe, to the contrary, you need to look for a cheap or economy cut.
There is no need to waste money on a top of the line cut. A cheap roast is the best roast.
It’s hard to believe, but when you make pot roast, a tough cut of meat turns into tender meat because of the way we cook it. The hard muscular tissues break down in the pot roast juices and create a super tender dish that falls apart in your mouth.
Also, you want to look for meat with lots of connective tissue.
Usually, it would but hard to chew, but that tissue is full of collagen, and when it slowly cooks, it breaks down and makes the meat even more tender and juicy!
Best Cuts of Meat
These are the 3 cuts of meat we recommend most for pot roast:
Chuck Roast – Is tender and falls apart easily, with a lot of fat running through it.
Brisket – A fatty cut that gets super tender by cooking it slowly
Bottom Round, or Top Round – A more lean cut that does not have enough fat on it.
Beef Chuck Roast – Many people have asked us if they can use a chuck roast for making pot roast. In fact, a quality, boneless beef chuck roast is the best option for making pot roast.
Chuck roast has a lot of marbling running through it, it falls apart when pulled with a fork, and is easy to shred.
A chuck roast is a tough cut of meat, the tougher the better for pot roast because it has connective tissue.
If you were going to cook a chuck roast quickly it would be tough and chewy. When the pot roast cooks for several hours it softens the tissue which makes the less desirable piece of meat into a treasure.
Bottom Round Roast – This cut of meat is ok for pot roast but does not have nearly as much fat on it as chuck roast so it won’t be as flavorful or tender. Even cooking it a long time will not make it as tender as a chuck roast.
Beef Brisket – Brisket is good and does typically have fat on it, and graining, but once again it does not come out as tender as a chuck roast.
Out of these 3, my favorite, hands down is chuck roast, it’s the best meat for making pot roast.
Different Variations of Low Carb
When you make a low carb pot roast, feel free to change it up a bit so that you aren’t eating the same thing over and over.
One variation of pot roast is called Mississippi which instead of carrots and onions, like in New England style, you use pepperoncini peppers and pepper juice in it to give it a mild/spicy flavor.
Another variation would be to add some balsamic vinegar to the pot roast and it will add a tartness to the meat. The acidity also helps break down the tough meat.
What Vegetables Can I Cook with a Low Carb Pot Roast?
There are a lot of veggies that you can add to your keto pot roast recipe to make it flavorful and certainly colorful too. If you are following a low carb diet, make sure you use veggies that are low enough in carbs.
Here are some examples of healthy and delicious low carb vegetables that will go well with a keto chuck roast.
Potatoes (more on that below)
All of these low carb vegetables taste amazing with a pot roast, again, since this is a Keto recipe, make sure to count the number of vegetables you use so as to not go over your daily limit.
Can I Use Potatoes?
Usually, potatoes are used when making pot roast. The problem is that if you are following a low carb diet, potatoes are one of the worst foods to eat.
That being said, a few baby potatoes in moderation will not kick you out of Ketosis. Half of a cup of raw potatoes is approximately 10 Net Carbs.
If you want to use a few potatoes in the roasting pan then throw them in. They make a good addition to pot roast and if you want to eat any, just do it sparingly and consider it a treat.
Even though potatoes are high in carbs, half of a cup of potatoes have will not push you over the edge. Just have self-control and limit it, and strictly watch your carbs for the rest of the day.
If you don’t want to use potatoes because you are strictly eliminating carbs, then there are alternatives to use in your low carb roasts such as jicama, turnips, rutabaga, and radishes.
What Kind of Gravy Should I Make?
When the meat is cooking for hours with the spices and the beef broth, the fat will drip off the meat into the juice giving it a delicious flavor.
This natural beef juice is so good and can be enjoyed without being thickened. Just spoon it over the best roast just as it is.
Can I Thicken the Gravy?
With a low carb pot roast, if you want to thicken the beef juices, you can’t use traditional flour to do so because of the carbs. So we had to find another way.
There is one small ingredient that is low carb and will thicken your gravy. It’s called xanthan gum. It’s a low carb thickener for sauces, gravies, puddings…etc. and it works terrific.
I never heard of it before doing some research last year when we made a turkey and I made the most delicious Keto gravy by using xanthan gum to thicken it.
Pot Roast Cooking Methods
Once you decide the ingredients, now it’s time to chose the cooking method:
Dutch Oven/Oven – Using a dutch oven is my favorite way to cook a keto chuck roast. It’s pretty self-sufficient too once you get it going.
First, sear the keto roast on the stove in the Dutch oven and then use the same pot to bake it in. It has a great lid to hold in the steam which cooks the veggies and makes the meat tender.
Our 4-pound chuck roast took about 4 hours to cook.
Slow Cooker/Crock Pot – The crockpot is so good for cooking so many things. The beauty of using a slow cooker is that once you put it together, it cooks on its own and doesn’t need you to stand over it constantly stirring it.
There are 2 speeds, high and low and in this case, either of them will do a good job cooking a keto slow cooker pot roast, it just depends on how many hours you have from the preparation point to dinner time.
When you use a crockpot to make keto chuck roast it can take anywhere from 4-9 hours to cook depending on how big the roast is and if you cook it on low or high.
Instant Pot – If you are more pressed for time, you can cook the pot roast in an instant pot. It’s a modern-day pressure cooker that uses steam to make things cook really quickly and tenderly.
It even allows you to sear the meat on both sides just like you do on the stove.
Which is the Best?
In my opinion, the best way to cook a keto beef roast is by using a Dutch oven. If you don’t have one, invest in one, because they are great for one-pot meals.
If you have ever used one then you know how well the food comes out cooked in it. The reason is because of how it’s made. It’s a very heavy cast iron with a lid and it maintains low and slow temperatures for a long time.
Because of this, the meat comes out tender and juicy every time. Keto pot roast recipe is an old-fashioned recipe and it comes out the best in an old fashioned pot in the oven.
They don’t have to cost a lot and if you are going to buy one for yourself, make sure it is a good-sized one so that you will be able to make lots of meals in it.
A dutch oven can be used on the stove and in the oven. They come in lots of colors and a few sizes. I have 3 and Stephanie has several too.
Tools to Use
Dutch Oven – This is a cast iron pan that is deeper than a frying pan and has a lid. It can be used on the stovetop and also in the oven.
Knife – You will need your favorite knife to chop the vegetables to add to the keto chuck roast.
Cutting board – A large enough board to comfortably cut up the vegetables without falling off the board.
Properly Thawing a Chuck Roast
When you take the meat out of the freezer there are 2 ways to thaw it out, the quick way and the slow way.
In the Refrigerator – The preferred way to thaw out meat is to take it from the freezer and put it in the refrigerator and let it thaw out overnight. When it thaws out it can stay in the refrigerator 3-4 days before having to cook it.
The Quick Way – If you need to thaw your chuck roast in a hurry because you forgot to take it out the night before, don’t worry, it can still be done.
Place the meat in a large bowl of cold water and change the water every 30 minutes to make sure that the water stays cold and continue to thaw the meat.
With this method, it may take 2-3 hours if the cut of meat is large. The estimate would be approximately 30 minutes per pound.
Just keep in mind, when thawing the meat on the counter it might get too warm and should not be at room temperature for more than 2 hours.
What Temperature to Cook Pot Roast At?
Whenever you are cooking a roast, figuring out the proper temperature to cook it at is always crucial. It can be the difference between your meal coming out excellent or terrible.
The first thing that we have to do for making this keto roast recipe is to set the oven at the proper temperature, which is 300-325 degrees, depending on your oven.
Is It Better to Cook Pot Roast on Low or High?
It’s always better to cook a low carb roast slowly, whether it is in the oven or in the slow cooker. Cooking it slowly gives the meat time to tenderize.
If you took a chuck roast, for instance, and popped it in the oven and cooked it quickly it would come out to be a tough cut of meat. Instead, cooking it at a low temperature for a longer period of time makes the meat come out more tender.
I’ve found that cooking it no higher than 300-325 degrees makes it come out the best.
How Long Do You Cook Pot Roast?
Since you are cooking the pot roast at a lower temperature…It should cook for several hours in the oven.
This is an easy meal, but it takes time. Low and slow is the motto for achieving a fork tender pot roast.
My roast in this recipe was a 4 pound roast and I cooked it for 4 hours.
How to Cook the Best Keto Pot Roast
In this section, we will give you step by step instructions in order to be able to cook the best Keto pot roast.
Preparing the Meat
The first thing we need to do in order to make a delicious keto pot roast is to prepare the meat properly so that it comes out tender and not tough.
STEP 1: Season the meat on both sides with salt, pepper, and garlic powder to taste.
Season one side and let the spices soak in for about 15 minutes and then flip it over and season the other side for another 15 minutes.
How to Tenderize Pot Roast
Once you season the meat, there isn’t much left to make it tender.
If you use a chuck roast that has fat and marbling running through it in a dutch oven and cook it slowly at 325 degrees, those are the only steps it needs to be a tender pot roast.
STEP 2 (Optional): Sometimes when I cook a cheaper/tougher cut of meat like the chuck roast, I use a fork and poke small holes all over all sides of the roast, which helps to tenderize the meat.
Preparing the Vegetables
STEP 3: Decide which vegetables you want to use in the keto roast and wash them.
STEP 4: Cut the vegetables that are too big to put in whole and need cutting. If some of them like the onions and radishes are small then feel free to leave them whole.
The choice is really up to you but in our Keto pot roast recipe we left the baby carrots and the mushrooms whole, but we cut the onions, radishes, and celery.
STEP 5: Place the vegetables in a large bowl until later when the low carb roast has already been cooking for a while.
Since the veggies cook very quickly, they need to be put in after the meat since you don’t want them to get soggy.
Braising the Meat
STEP 6: No matter which way you decide to cook the roast, (in the oven or in a slow cooker), the first step is to braise, or brown the roast on both sides, in olive oil, on the stove.
Braising the meat is an important step for making pot roast. It’s the way of sealing in the juices because the browning makes an outer layer that will not let the juices escape.
As a result, it doesn’t dry out and will be more tender. Not only does it make the meat look better but it also makes the meat taste better.
Add the olive oil to 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.
Cooking in the Oven
Now that your meat is braised, it’s time to put it into the oven.
STEP 7: Pour the beef broth over the meat. Put the lid on the pot and bake it at 300-325 degrees. Again, low and slow is best.
I would hold off putting the veggies in with it until later on, about an hour before the meat is projected to be done. You don’t want the veggies to be overcooked.
STEP 8: After the pot roast has been in the oven for about 3 hours the meat should be softening up nicely, so it’s time to add the vegetables.
Baste the top of the roast with the juices from the pot.
Add the vegetables and baste them with the juice. Put the lid right back on the pot and let it continue to bake.
STEP 9: Once the meat is fork-tender, it’s ready to eat. Baste the meat once more when you are ready to serve it.
How to Tell Pot Roast is Done?
You want your pot roast to cook until it reaches “fork-tender” which means that if you stick a fork into the meat it falls apart meaning it is done. The goal is to be able to eat your pot roast without the use of a knife to cut it apart.
It’s better to cook the roast slowly on low heat rather than high heat. That’s the only way that you are going to get “fork-tender” meat. If the meat does not fall apart with the fork then keep cooking it until that is achieved.
When it’s that tender, that’s what makes it the best pot roast!
Is It OK If Pot Roast is Pink Inside?
It’s perfectly ok if the pot roast stays pink inside, and it doesn’t mean that it’s not cooked.
From experience, my pot roast sometimes is pink when it’s done and it’s nothing to worry about. The important thing is that it comes out tender.
When you are making a recipe that you have never made before, it always helps to get some tips from someone that has made it a million times, so we will pass along any tips to you that we can.
Searing the meat first and adding the veggies at the right time are 2 main tips and they are covered in the next 2 sections.
Season the meat liberally, because no one likes a bland pot roast.
Let the roast sit for 30 minutes at room temperature before braising it.
Before browning the meat I use a fork to poke holes in it, which in my opinion also helps to tenderize the keto roast.
You can either leave the beef juice the way it is, which is the way that I prefer to eat it. Or you can thicken it with a little xanthan gum if you are looking for a gravy.
Searing is the Key
You may ask, why do I need to brown up the meat before cooking it in the oven or in the crockpot, especially since it’s gonna be cooking for so long anyway? It’s a logical question.
In our experience, it is absolutely crucial to sear your meat first. It’s a 5 minutes process that is essential to the meat being tender.
Some people say it’s not necessary and the meat will come out just as good, but they are lying to you. Searing the meat however, is what gives keto roast its incredible flavor.
The fat is rendered while the juices are sealed into the meat. Then while the meat is cooking slowly the meat releases delicious flavor into the gravy.
By browning it up at a high temperature you get these meat drippings that once you add the beef broth they loosen up and become part of the flavor in the broth.
Don’t take the lazy way out on this, it’s worth the extra effort.
Put in Your Veggies at the Right Time
Don’t add the veggies in with the meat because they will cook much quicker and will be like mush.
If you are using a dutch oven to cook a keto pot roast, then add your veggies about an hour before the meat is done cooking. If you add them at the beginning with the meat they will be overcooked and mushy.
If you are cooking the keto pot roast in the crockpot, then add your vegetables halfway through the cooking time.
Why Is My Pot Roast Tough or Dry?
If your pot roast is tough or dry it usually means that the initial steps were not followed.
Make sure to season the roast on both sides and let the spices soak in for about 30 minutes.
Searing the pot roast is a vital step to tenderness, no matter which way you decide to cook the pot roast.
When the roast is not cooked enough it is tough, and when it’s cooked right it’s tender.
The pot roast could be dry because during the cooking process you did not cover it or you kept letting the steam out of the container.
Fixing Dry Pot Roast
If your pot roast gets dried out, you could shred it, like pulled pork, and then soak it in the beef juice for 5-10 minutes. The juice will soak in and soften up the meat.
Do You Cover Pot Roast While Cooking?
To be sure to get the best results, you need to cover the pot roast while it’s cooking. When you cover it the steam gets trapped inside and softens the meat.
Try to resist the urge to keep taking off the lid to look inside and check the roast, or else you may end up with dry meat. Let it cook a few hours first before lifting the lid, whether it’s in the oven or in the crockpot.
Adding More Flavor to Pot Roast
The chuck roast itself with the fat running through it is flavorful but it also needs some spices. Salt, pepper, and garlic powder all add flavor.
If you can find a chuck roast that has a bone in it that’s a good choice because when you cook any meat on a bone it’s always flavorful. If you go to a meat market to get your chuck roast you may be able to get a 7 bone roast which is really tasty.
When you put the meat into a little oil and brown it on high for approx. 3 minutes on each side, the proteins and sugars react to produce new flavors on the surface of the meat.
If you are looking for some really good flavor, add some Montreal Steak Seasoning to the pot roast. I love the flavor that comes from the combination of black pepper, red pepper, garlic, onion, and paprika.
Making Low Carb Pot Roast in a Slow Cooker
Season the meat on both sides and let sit on a plate for 30 minutes. While it is sitting on the plate use a large fork and poke a bunch of holes in the meat on both sides.
Next pour some olive oil into a frying pan or a dutch oven and on high heat, sear the meat on both sides. It’s a quick process, only 2-3 minutes on each side.
The next step is to transfer the meat into the slow cooker.
Add the broth. Pour it over the keto roast.
Next turn on the slow cooker, low or high heat depending on how quickly you decide to cook the keto pot roast. Now set the minutes.
Cook on low for around 10 hours or high for 5 hours.
Halfway through the cooking process now you can wash and cut up the vegetables. Now add them to the crockpot on top of the meat.
With a baster, baste the broth over the meat and veggies and close the lid and cook the rest of the allotted time.
TIP: If you have the time for it, opt for cooking the pot roast on low heat, for the best and most tender meat.
Does Meat Get More Tender the Longer It Cooks in a Slow Cooker?
Yes, the meat will get more tender the longer it cooks in the slow cooker. That’s the beauty of the keto slow cooker pot roast. It comes out so tender, so leave the lid on and cook it slowly.
It will just fall apart when it’s done and you stick a fork in it, it’s referred to as “fork-tender.”
Can I Make Pot Roast in an Instant Pot?
The instant pot or pressure cooker is another way to make your keto pot roast. It is definitely a much quicker way of cooking the meat.
Once the chuck roast is seasoned, and you make the fork holes in the meat, it’s time to cook it.
Just set the instant pot to saute.
When the oil is hot, sear the meat on both sides until browned, about 4-5 minutes on each side.
Add the veggies and broth and cook on high pressure, manual mode for about an hour. Then follow that with a 15-minute natural release.
Now use the quick pressure lever to release any pressure that may be remaining.
Your roast is done and can now be removed. It’s an easy way to make a Keto roast recipe.
Tip: Do not skip the natural release part of the steps because if you release the pressure right away when it’s done, the meat may be tough. However, if you let the pressure cooker sit for about 15 minutes during the natural release stage you will get a tender roast.
Making Mississippi Pot Roast
Mississippi pot roast is a different recipe that you may have never heard of before, so I wanted to share it with you as another option besides a traditional pot roast.
The original recipe for Mississippi pot roast is naturally low carb because there are no potatoes and carrots in it, which add carbs. It has butter, ranch dressing mix, pepperoncini peppers, and a few other things.
It sounds like it should come from Italy with the pepperoncini peppers but it does indeed originate in Ripley Mississippi, hence the name.
The preparation instructions are the same as a traditional pot roast for seasoning and browning the meat. The main difference is what you add to the roast in the slow cooker.
When your meat is seasoned and also browned up, then place it into the crockpot or slow cooker.
Now add the other ingredients:
1 pkg of dry Ranch Dressing mix
1 cup mild Pepperoncini Peppers
1 stick butter
1 cup Beef Broth1/2 large Onion, sliced
4 cloves Garlic, chopped
Salt and Pepper to taste
Cook on low for 8-9 hours or on high for 8-9 hours
Shred with a fork and serve.
TIP: Feel free to substitute ½ cup beef broth with ½ cup of the pepperoncini liquid from the jar.
Other Diets This Recipe is Good For Ex. Paleo, Vegan, Gluten-Free?
Gluten-free – There is no gluten with meat and vegetables.
Paleo – Pot roast and veggies are right up the alley for Paleo.
Dairy-free – A great recipe without using any dairy.
Nut-free – A good recipe for people who have a nut allergy or who don’t like nuts.
Sugar-free – A good meal without any sugar added, just meat and veggies.
Will My Kids Like this Pot Roast?
If you are a mother like me, getting your kids to eat healthy food is always a task. When you can accomplish this it definitely puts a big smile on your face!
Your kids will definitely love this pot roast. The meat is tender and flavorful, and they will probably love the vegetables too because of all the flavor that comes from the meat juice.
All in all, it’s a winner for the whole family!
What to Serve with Keto Pot Roast?
This is a one-dish meal so there’s not much else to worry about making with it.
One addition that goes good with pot roast are some low carb biscuits. That is an absolutely delicious combination. Just dunk them in the meat juice…yum.
Make up a batch of cauliflower mashed potatoes, just as if they were mashed potatoes, but without all of the carbs, and top them with the pot roast juices or gravy.
A tossed green salad is another thing that, in my opinion, always goes well with most meals, and would go so good with the keto pot roast.
If you want an extra green veggie, make some roasted broccolior roasted green beansand also pour the meat juices over the top. This another way to get your kids to eat other veggies!
Making Ahead and Storing Pot Roast
I love leftovers and this keto chuck roast is one of the best things to make ahead and then reheat for another meal.
One of the things you can do ahead of time is to cut up all of the veggies so that they are ready to go when it’s time to put everything together.
If you make your keto pot roast on Sunday for dinner and if you have leftovers, just store them in an airtight plastic container in the refrigerator. It will be great to have the leftover keto beef roast after work during the week when you have to work and don’t feel like cooking!
You can keep the meal in the refrigerator for 5-6 days.
How to Reheat
To reheat your keto pot roast put some in the microwave and in 1-2 minutes you will be enjoying a hot dish of pot roast.
To reheat it on the stove just put some in a saucepan, with plenty of meat juice, and heat it on the stove for about 5 minutes on medium heat so that it won’t stick.
Can You Freeze Pot Roast?
Keto pot roast is one of the many foods that you can make and then freeze the leftovers to enjoy again at another time.
As always just make sure to wrap it properly. Put it into an airtight plastic container and then for double protection place that container inside a Ziploc freezer bag.
It will stay fresh for 3-4 months in the freezer.
When it comes time to take the keto chuck roast out of the freezer, take it out the night before and thaw it out slowly in the refrigerator.
More Keto Main Courses
If you’re in the mood for some other Keto-friendly recipes then try our:
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!
4 pounds Chuck Roast
2 cupsBeef Broth
1 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
1 cup Onion, chopped
1.5 cups Celery, cut into 2” pieces
1.5 cups baby Carrots
2 cupsRadishes, cut in half
2 cups Mushrooms, whole
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.
4.5 NET Carbs Per Serving
Seasoning the meat and letting it sit for 30 minutes before cooking is important. Then poke it with a fork all over which will also tenderize the meat.
Another important step is to sear or brown the meat on both sides before cooking. This seals in the juices and flavors the outside of the meat.
Don’t add the veggies at the same time that you start the meat. The meat needs to cook slowly while the veggies would be like mush if you cook them too long. So if cooking in the dutch oven then add them about an hour before the meat is due to finish. If you are using a slow cooker then add them halfway through the process.
Personally I like to eat the pot roast with the beef juices just the way they are. If you like the juice to be thicker like gravy then you can stir in 1-2 tsp of xanthan gum, which is low carb to thicken it.
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