Keto Pot Roast
Classic pot roast without the potatoes: a boneless chuck roast seared and braised in beef broth for three hours, then another hour with onion, celery, baby carrots, mushrooms and turnips in place of potatoes, finished with a pan-juice gravy. 5g net carbs a serving.
Equipment
- 6- or 7-quart Dutch oven with a lid
- Tongs
- Whisk
Ingredients
- 4 lb boneless beef chuck roast one piece, patted dry
- 1 tsp salt plus more for the gravy
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil for searing
- 2 cups beef broth
- 1 medium onion cut into thick wedges
- 1 1/2 cups celery cut into 2-inch pieces
- 1 1/2 cups baby carrots
- 2 cups turnips peeled and cut into 1 1/2-inch chunks (about 2 medium)
- 2 cups mushrooms whole, small cremini or white
- 2 sprigs fresh rosemary
- 1/2 tsp xanthan gum for the gravy
Instructions
- Season: Heat the oven to 325°F. Pat the chuck roast dry and season it all over with the salt, black pepper and garlic powder. Cut the onion, celery and turnips.
- Sear: Heat the olive oil in a large Dutch oven over medium-high heat. Brown the roast 4 to 5 minutes on each side, until deep brown.
- Braise: Pour the beef broth over the roast, cover, and bake 3 hours.
- Vegetables: Baste the roast, add the onion, celery, baby carrots, turnips and mushrooms around it and lay the rosemary on top. Cover and bake 1 hour more, until the turnips are tender and the beef pulls apart with a fork.
- Gravy: Move the beef and vegetables to a platter and discard the rosemary. Skim the fat from the juices, bring them to a simmer, whisk in the xanthan gum and simmer 2 to 3 minutes until thickened. Add salt to taste and serve over the beef.
Notes
Vegetables go in late: added for the last hour only, the carrots and turnips turn tender but stay whole.
Not tender yet? Cover and give it another 20 to 30 minutes. Chuck gets tender with time.
Radishes: 2 cups of halved radishes can replace the turnips.
Nutrition is for 1 of 8 servings, with the chuck counted raw and none of the fat skimmed off. Skimming the fat from the gravy lowers the fat and calories.
Storage: 3 to 4 days in the fridge, or 3 months in the freezer in its gravy.