Keto Classic Pot Roast

Indulge in the hearty comfort of a Keto Classic Pot Roast, a low-carb twist on the timeless family favorite. This recipe showcases a tender, fall-apart beef chuck roast braised to perfection in a rich, savory broth infused with fresh rosemary, thyme, garlic, and caramelized onions. The addition of celery and carrots provides a pop of flavor while keeping the dish keto-friendly, while a buttery finish adds a luxurious touch to the sauce. Perfect for cozy dinners, this easy-to-follow recipe uses simple ingredients and a single Dutch oven, offering effortless cleanup and maximum flavor. Ideal for meal prepping or impressing guests, this keto-friendly pot roast is a wholesome, satisfying meal that will leave everyone asking for seconds.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:210 mins

Total Time:230 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Onion
• 4 whole Garlic cloves
• 2 cups Beef broth
• 3 medium Celery stalks
• 2 medium Carrots
• 2 sprigs Fresh rosemary
• 2 sprigs Fresh thyme
• 1 whole Bay leaf
• 2 tablespoons Butter

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Pat the beef chuck roast dry with paper towels. Season it with 2 teaspoons of salt and 1 teaspoon of black pepper.

Step 3

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.

Step 4

Sear the roast in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set it aside.

Step 5

Peel and quarter 1 large onion, then add to the pot. Sauté until they begin to soften and caramelize, about 4 minutes.

Step 6

Add 4 whole garlic cloves to the pot, stirring for another minute until fragrant.

Step 7

Return the beef roast to the pot. Pour in 2 cups of beef broth, ensuring the liquid covers at least halfway up the sides of the roast.

Step 8

Add 3 celery stalks (chopped into medium pieces) and 2 medium carrots (peeled and chopped) around the roast.

Step 9

Tie 2 sprigs of rosemary and 2 sprigs of thyme together with kitchen twine (or spread them loosely) and place in the pot along with 1 bay leaf.

Step 10

Bring the liquid to a simmer on the stove. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Step 11

Braise the roast in the oven for 3-3.5 hours, or until the beef is tender and easily shreddable with a fork.

Step 12

Remove the pot from the oven. Discard the bay leaf and herb stems.

Step 13

Stir in 2 tablespoons of butter until melted to finish the sauce.

Step 14

Let the roast rest for a few minutes before slicing. Serve with the vegetables and sauce from the pot.

Nutrition Facts

Serving size	(2379.7g)

Amount per serving	% Daily Value*
Calories	4086.7

Total Fat 325.3g	0%
Saturated Fat 126.8g	0%
Polyunsaturated Fat 3.5g
Cholesterol 1086.4mg	0%
Sodium 7666.8mg	0%
Total Carbohydrate 43.5g	0%
Dietary Fiber 10.0g	0%
Total Sugars 18.1g
Protein 256.6g	0%

Vitamin D 4.5IU	0%
Calcium 350.1mg	0%
Iron 38.8mg	0%
Potassium 5101.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.9%

Protein: 24.9%

Carbs: 4.2%