For a delicious and comforting meal to feed the entire family, try this keto pot roast recipe. This tender roast has a slow cook time of up to 4 hours and will have produce pot roast juices which make a flavorful keto gravy mushroom sauce. As this keto roast beef is slow cooking in the Dutch oven, you’ll have time to prepare the side dishes to pair it with. If you don’t have a Dutch oven, a crock pot is another great option. This tender pot roast recipe calls for chuck roast, but almost any other cut of meat will work, such as a round roast also known as rump roast. Whichever beef roast you select, you’ll end up with the best pot roast that will leave the whole family salivating at dinner time.
The best way to enjoy this easy keto pot roast is with a side of cauliflower rice (if you’re on a keto diet or low-carb diet), roasted or sautéed low carb vegetables.
Nutrition Facts
Macros – per serving*
Calories: 658
Fat: 74.31g
Carbs: 5.69g
Net Carbs: 3.59g
Protein: 69.81g
*Source: HappyForks.com
Nutritional information provided for entertainment purposes only and should not be construed as medical guidance or advice. All information is based solely on results provided by HappyForks.com and is not guaranteed to be accurate.
This article contains affiliate links.
Ingredients
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 tablespoon cocoa powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 3 lbs. beef chuck roast
- 3 tablespoons extra virgin olive oil, divided
- 8 oz. Portobello mushrooms, sliced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped
Equipment
- Small bowl
- Cutting board and knife
- Dutch oven
Instructions
- Add the garlic powder, Italian seasoning, cocoa powder, salt, and black pepper to a small bowl and stir to combine. Rub this mixture all over the surface of the chuck roast, pressing firmly to make sure it adheres. Set aside.
- Heat two tablespoons of olive oil in a large Dutch oven over medium heat. Once hot, add the seasoned chuck roast and brown on all sides, approximately 3-4 minutes per side.
- Once browned, remove the roast from the Dutch oven and transfer to a plate. Add the remaining tablespoon of oil and the Portobello mushrooms to the pot and sauté, stirring occasionally, until the mushrooms develop some color and start to release their liquid, approximately 4-5 minutes.
- Deglaze the pot by adding the beef stock and scraping up any brown bits on the bottom of the pan to incorporate them into the liquid. Stir in the tomato paste and add the bay leaves. Return the chuck roast to the Dutch oven and cover.
- Reduce heat to low and simmer for 3 to 3½ hours, or until the meat is fall apart tender. Remove from heat and discard the bay leaves. Transfer the roast and mushrooms to a serving platter and cover to keep warm. Set aside.
- Bring the liquid in the pot to a boil over medium-high heat, then reduce the temperature down to medium for several minutes or until the sauce thickens a bit.
- To serve, spoon some of the pan sauce over the beef, along with some of the mushrooms. Garnish with fresh parsley, if desired, and pair with creamy mashed cauliflower, roasted radishes, or your choice of sides. Enjoy!
Storage Instructions
Store leftovers in an airtight container and refrigerate for 3-4 days.
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Keto Pot Roast
For a delicious and comforting meal to feed the entire family, try this keto pot roast recipe. This tender roast has a slow cook time of up to 4 hours and will have produce pot roast juices which make a flavorful keto gravy mushroom sauce. As this keto roast beef is slow cooking in the Dutch oven, you'll have time to prepare the side dishes to pair it with. If you don't have a Dutch oven, a crock pot is another great option. This tender pot roast recipe calls for chuck roast, but almost any other cut of meat will work, such as a round roast also known as rump roast. Whichever beef roast you select, you'll end up with the best pot roast that will leave the whole family salivating at dinner time.
The best way to enjoy this easy keto pot roast is with a side of cauliflower rice (if you're on a keto diet or low-carb diet), roasted or sautéed low carb vegetables.
Nutrition Facts Macros - per serving*Calories: 658
Fat: 74.31g
Carbs: 5.69g
Net Carbs: 3.59g
Protein: 69.81g
*Source: HappyForks.com
Nutritional information provided for entertainment purposes only and should not be construed as medical guidance or advice. All information is based solely on results provided by HappyForks.com and is not guaranteed to be accurate.
Ingredients
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 tablespoon cocoa powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 3 lbs. beef chuck roast
- 3 tablespoons extra virgin olive oil, divided
- 8 oz. Portobello mushrooms, sliced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped
Instructions
- Add the garlic powder, Italian seasoning, cocoa powder, salt, and black pepper to a small bowl and stir to combine. Rub this mixture all over the surface of the chuck roast, pressing firmly to make sure it adheres. Set aside.
- Heat two tablespoons of olive oil in a large Dutch oven over medium heat. Once hot, add the seasoned chuck roast and brown on all sides, approximately 3-4 minutes per side.
- Once browned, remove the roast from the Dutch oven and transfer to a plate. Add the remaining tablespoon of oil and the Portobello mushrooms to the pot and sauté, stirring occasionally, until the mushrooms develop some color and start to release their liquid, approximately 4-5 minutes.
- Deglaze the pot by adding the beef stock and scraping up any brown bits on the bottom of the pan to incorporate them into the liquid. Stir in the tomato paste and add the bay leaves. Return the chuck roast to the Dutch oven and cover.
- Reduce heat to low and simmer for 3 to 3½ hours, or until the meat is fall apart tender. Remove from heat and discard the bay leaves. Transfer the roast and mushrooms to a serving platter and cover to keep warm. Set aside.
- Bring the liquid in the pot to a boil over medium-high heat, then reduce the temperature down to medium for several minutes or until the sauce thickens a bit.
- To serve, spoon some of the pan sauce over the beef, along with some of the mushrooms. Garnish with fresh parsley, if desired, and pair with creamy mashed cauliflower, roasted radishes, or your choice of sides. Enjoy!