Keto Oven Baked Beef Roast
Indulge in the rich, savory flavors of this Keto Oven Baked Beef Roast, a hearty recipe crafted for low-carb lifestyles without skimping on comfort and taste. Featuring a perfectly seasoned, slow-roasted beef chuck roast, this dish boasts a fragrant blend of garlic, onion powder, dried thyme, and fresh rosemary that infuses every bite with irresistible aroma and flavor. Cooked to fork-tender perfection in a robust beef broth and butter base, this roast is ideal for pairing with keto-friendly sides like creamy cauliflower mash or crisp green salads. With just 15 minutes of prep time and the magic of oven-baked simplicity, this recipe is perfect for cozy dinners or special occasions. Savory, succulent, and absolutely satisfying, it’s the ultimate centerpiece for your next keto meal.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 cup Beef broth
- 2 tablespoons Butter
- 3 sprigs Fresh rosemary
- 2 pieces Bay leaves
Instructions
Preheat your oven to 325°F (160°C).
Pat the beef chuck roast dry with paper towels to remove excess moisture. Season it generously with salt and black pepper on all sides.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, carefully add the beef roast to the pot.
Sear the beef for 3-4 minutes on each side, making sure to get a nice crust on the outside.
Remove the beef roast from the pot and set it aside momentarily.
Reduce the heat to medium, then add garlic powder, onion powder, and dried thyme to the same pot, stirring them into the oil to toast them slightly, about 1 minute.
Pour in the beef broth and bring it to a simmer, scraping up any browned bits from the bottom of the pot.
Return the beef roast to the pot.Submerge bay leaves and position fresh rosemary sprigs on the top.
Cover the pot with a lid and transfer it to the preheated oven.
Roast in the oven for about 3 hours, or until the beef is fork-tender and easy to shred.
Check the beef at the 2-hour mark and add water or broth if necessary to make sure there's enough liquid to keep it from drying out.
Once cooked, remove the pot from the oven and allow the beef to rest in the juices for about 10 minutes.
Transfer the beef to a large cutting board. Remove the rosemary and bay leaves, then slice or shred the beef according to your preference.
Serve the keto beef roast hot, drizzled with the luscious pan juices. It pairs well with cauliflower mash or a green salad for a complete keto-friendly meal.
Nutrition Facts
Calories |
3912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.0 g | 415% | |
| Saturated Fat | 126.3 g | 632% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 6582 mg | 286% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 0.2 g | ||
| Protein | 249.0 g | 498% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 199 mg | 15% | |
| Iron | 37.6 mg | 209% | |
| Potassium | 3918 mg | 83% | |
*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.
