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keto Pot Roast

An easy recipe for delicious keto pot roast. Served over mashed cauliflower, it is also gluten-free.
Course Main Course
Cuisine American
Keyword beef, slow cooker
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 6 servings
Calories 350kcal
Author Vered DeLeeuw

Ingredients

  • 3 lb. boneless beef chuck roast
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper
  • 1 medium onion, sliced
  • 2 tablespoons minced garlic
  • 1 bunch parsley
  • 1 cup beef broth (or red wine)

Gravy:

  • Strained cooking juices
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • Season the chuck roast with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
  • Place the roast in the slow cooker pan and add the sliced onion, garlic and parsley. Pour the beef broth (or wine) on top.
  • Cover and cook on low for 7 hours.
  • Remove the slow cooker pot roast to a plate. Set the slow cooker to WARM. Strain the cooking juices into a glass measuring cup, then return the beef to the slow cooker and cover, to keep warm while you make the gravy.
  • Use a spoon to skim the fat layer off the top of the cooking juices. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Transfer to a medium saucepan. Heat over medium heat, and continue to simmer, whisking occasionally, until reduced into a rich sauce, about 10 minutes.
  • Flake the beef with a fork. Distribute evenly among plates lined with mashed cauliflower. Spoon 2-4 tablespoons of gravy on top of each plate and serve.

Notes

Nutrition info is from Fitday.com and based on a search for "Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, cooked, braised."

Nutrition

Serving: 4oz | Calories: 350kcal | Carbohydrates: 0.1g | Protein: 34g | Fat: 22g | Saturated Fat: 9g | Sodium: 350mg