Keto Classic Pot Roast
Mouthwatering and low-carb, our Keto Classic Pot Roast transforms a timeless comfort food into a keto-friendly delight that’s perfect for hearty family dinners. Featuring a juicy beef chuck roast seared to golden perfection and slow-braised in a rich beef broth with aromatic rosemary, thyme, and garlic, this dish delivers deep, savory flavors that will have everyone coming back for seconds. Complemented by tender celery, carrots, and caramelized onions, this recipe omits starchy potatoes to keep it keto-approved without sacrificing warmth and satisfaction. With only 20 minutes of prep and the magic happening in the oven, this pot roast is ideal for weeknight meals or weekend gatherings. Serve with its buttery, herb-infused sauce for a cozy, restaurant-worthy experience—all while staying true to your ketogenic lifestyle!
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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 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
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef chuck roast dry with paper towels. Season it with 2 teaspoons of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
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.
Peel and quarter 1 large onion, then add to the pot. Sauté until they begin to soften and caramelize, about 4 minutes.
Add 4 whole garlic cloves to the pot, stirring for another minute until fragrant.
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.
Add 3 celery stalks (chopped into medium pieces) and 2 medium carrots (peeled and chopped) around the roast.
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.
Bring the liquid to a simmer on the stove. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braise the roast in the oven for 3-3.5 hours, or until the beef is tender and easily shreddable with a fork.
Remove the pot from the oven. Discard the bay leaf and herb stems.
Stir in 2 tablespoons of butter until melted to finish the sauce.
Let the roast rest for a few minutes before slicing. Serve with the vegetables and sauce from the pot.
Nutrition Facts
Calories |
4087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.3 g | 417% | |
| Saturated Fat | 126.8 g | 634% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 7667 mg | 333% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 18.1 g | ||
| Protein | 256.6 g | 513% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 350 mg | 27% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 5102 mg | 109% | |
*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.
