Keto Classic Roast Dinner
Indulge in the comforting flavors of a traditional Sunday roast without straying from your low-carb lifestyle with this Keto Classic Roast Dinner. This hearty recipe features a perfectly seasoned and roasted beef cut—ribeye or sirloin—enhanced by a fragrant blend of garlic, rosemary, and olive oil. Accompanying the tender beef are velvety cauliflower mash, made creamy with butter and heavy cream, and oven-roasted broccoli with a hint of crispy caramelization. With just 20 minutes of prep time and a total cook time of 90 minutes, this meal is a satisfying, nutrient-packed feast ideal for keto diets. Whether you're hosting guests or enjoying a cozy family dinner, this low-carb roast delivers all the flavor and elegance of its traditional counterpart while keeping things keto-friendly. Perfect for meal preps, Sunday gatherings, or anytime you crave classic roast goodness without the carbs!
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Recipe Information
Ingredients
- 2 pounds beef roast (such as ribeye or sirloin)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 whole small cauliflower head
- 4 tablespoons butter
- 2 tablespoons heavy cream
- 2 cups broccoli florets
- 1 tablespoon olive oil (for vegetables)
- 0.5 teaspoon salt (for vegetables)
- 0.5 teaspoon pepper (for vegetables)
Instructions
Preheat the oven to 375°F (190°C).
In a small bowl, mix 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried rosemary together.
Rub the beef roast with 2 tablespoons of olive oil and then coat it evenly with the spice mixture.
Place the beef in a roasting pan and roast in the oven for around 60-75 minutes, or until the internal temperature reaches your preferred doneness (medium rare is 135°F).
While the beef is roasting, cut the cauliflower into florets and boil in a large pot of water until very tender, about 10-15 minutes.
Drain the cauliflower and transfer to a food processor along with 4 tablespoons of butter and 2 tablespoons of heavy cream. Blend until smooth and creamy. Set aside warm.
Place the broccoli florets in a bowl and toss with 1 tablespoon of olive oil, 0.5 teaspoon salt, and 0.5 teaspoon pepper.
Spread the broccoli on a baking sheet and place in the oven 20 minutes before the beef is finished.
Roast the broccoli until tender and slightly crispy on the edges.
Once the beef is cooked, remove it from the oven and let it rest for 15 minutes before slicing.
Serve the slices of beef with the cauliflower mash and roasted broccoli on the side.
Nutrition Facts
Calories |
3287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.7 g | 359% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 6785 mg | 295% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 7.9 g | ||
| Protein | 185.6 g | 371% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 257 mg | 20% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3165 mg | 67% | |
*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.
