Low Carb Classic Pot Roast

Transform your weeknight dinners with this hearty and flavorful Low Carb Classic Pot Roast, a modern twist on the traditional comfort food. Perfectly seasoned boneless chuck roast is slow-cooked to tender perfection alongside low-carb vegetables like radishes, carrots, and celery, creating a rich and savory dish that’s keto-friendly and irresistibly satisfying. Searing the meat adds depth, while aromatic herbs like thyme, rosemary, and bay leaves infuse every bite with mouthwatering flavor. Simmered in a luscious broth blended with tomato paste and Worcestershire sauce, this pot roast is an easy one-pot meal that requires minimal prep but delivers big on taste. Pair it with your favorite low-carb sides, or enjoy it as-is for a wholesome, fuss-free dinner that feeds the whole family! Perfect for those seeking a low-carb, gluten-free option without compromising on classic, hearty flavors.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds Boneless Chuck Roast
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoons Olive Oil
• 1 large Yellow Onion
• 3 medium Carrots
• 2 Celery Stalks
• 4 Garlic Cloves
• 2 cups Beef Broth
• 2 tablespoons Tomato Paste
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon Thyme
• 1 teaspoon Rosemary
• 2 Bay Leaves
• 8 Radishes

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Season the chuck roast generously with salt and black pepper.

Step 3

In a large Dutch oven, heat the olive oil over medium-high heat. Sear the chuck roast on all sides until a deep brown crust forms, about 4-5 minutes per side. Remove the roast and set it aside.

Step 4

Roughly chop the onion, carrots, and celery. Mince the garlic.

Step 5

In the same Dutch oven, lower the heat to medium and add the onions, carrots, celery, and garlic. Sauté until the onions are translucent, about 5 minutes.

Step 6

Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Scrape up any browned bits from the bottom of the pan to deglaze.

Step 7

Return the roast to the pot, nestling it among the vegetables and adding the radishes.

Step 8

Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven.

Step 9

Cook for 3.5 to 4 hours, or until the meat is fork-tender and easily pulls apart.

Step 10

Remove the pot from the oven, let it rest for 10 minutes. Discard the bay leaves.

Step 11

Serve the pot roast hot with vegetables, spooning some of the cooking liquid over the top for added flavor.

Nutrition Facts

Serving size	(3584.7g)

Amount per serving	% Daily Value*
Calories	4332.1

Total Fat 303.6g	0%
Saturated Fat 114.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 952.5mg	0%
Sodium 17536.1mg	0%
Total Carbohydrate 147.3g	0%
Dietary Fiber 27.9g	0%
Total Sugars 101.4g
Protein 277.4g	0%

Vitamin D 0IU	0%
Calcium 676.9mg	0%
Iron 38.8mg	0%
Potassium 8013.4mg	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: 61.7%

Protein: 25.0%

Carbs: 13.3%