Keto Classic Braised Beef
Experience the ultimate comfort food with Keto Classic Braised Beef, a hearty and flavor-packed dish perfect for low-carb lifestyles. Featuring tender beef chuck roast slow-cooked to perfection, this recipe utilizes a fragrant medley of garlic, onions, and earthy herbs like thyme and rosemary, all simmered in a rich combination of beef broth and red wine. Infused with the umami of Worcestershire sauce and finished with savory mushrooms, this dish is not only keto-friendly but irresistibly satisfying. With minimal prep time and a melt-in-your-mouth texture achieved through oven-braising, this recipe is ideal for cozy dinners or meal prepping. Serve with the vibrant vegetables and savory braising liquid for an easy, elegant meal that's both wholesome and indulgent.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 2 chopped Celery stalks
- 1 medium, chopped Carrot
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 1 cup Red wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon, dried Thyme
- 1 teaspoon, dried Rosemary
- 1 Bay leaf
- 8 ounces, sliced Mushrooms
Instructions
Preheat your oven to 325°F (160°C).
Season the beef chuck roast on all sides with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Add the beef to the pot and sear it on all sides until it's well-browned. This should take about 10 minutes. Remove the beef and set aside.
Using the same pot, add the chopped onion, garlic, celery, and carrot. Sauté for about 5 minutes until the vegetables are soft.
Stir in the tomato paste and cook for an additional 2 minutes.
Deglaze the pot by adding the red wine, scraping up any brown bits stuck to the bottom.
Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf to the pot. Stir to combine.
Return the beef to the pot, along with any juices that have accumulated. Make sure the liquid comes up to at least half the height of the roast.
Cover the pot with a lid, then transfer it to the preheated oven.
Braise the beef for about 2.5 hours in the oven, or until the meat is fork-tender.
With 30 minutes left in braising time, add the sliced mushrooms to the pot, stirring them into the liquid.
When done, remove the bay leaf and adjust seasoning to taste with additional salt and pepper if necessary.
Let the beef rest for a few minutes before slicing. Serve hot with the vegetables and braising liquid from the pot.
Nutrition Facts
Calories |
4300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.2 g | 400% | |
| Saturated Fat | 115.7 g | 578% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8320 mg | 362% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 32.7 g | ||
| Protein | 267.6 g | 535% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 7516 mg | 160% | |
*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.
