Low Carb Classic Pot Roast
Transform your weeknight dinner routine with this hearty, comforting Low Carb Classic Pot Roast, a keto-approved twist on a timeless favorite. Made with tender, slow-cooked boneless chuck roast and an array of low-carb vegetables like radishes, carrots, and celery, this dish delivers all the savory flavors you love without unnecessary carbs. A fragrant blend of garlic, thyme, rosemary, and a splash of Worcestershire sauce infuses every bite with rich, homestyle taste. Seared to golden perfection and gently braised in a beef broth base, this pot roast is melt-in-your-mouth delicious. Perfect for meal prep or serving a cozy dinner crowd, it's a wholesome, hassle-free recipe that captures the essence of comfort food. Ready in just over 4 hours with minimal hands-on time, this dish is perfect for slow Sundays or special occasions where classic flavors and low-carb balance shine.
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Recipe Information
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
Instructions
Preheat your oven to 300°F (150°C).
Season the chuck roast generously with salt and black pepper.
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.
Roughly chop the onion, carrots, and celery. Mince the garlic.
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.
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.
Return the roast to the pot, nestling it among the vegetables and adding the radishes.
Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
Cook for 3.5 to 4 hours, or until the meat is fork-tender and easily pulls apart.
Remove the pot from the oven, let it rest for 10 minutes. Discard the bay leaves.
Serve the pot roast hot with vegetables, spooning some of the cooking liquid over the top for added flavor.
Nutrition Facts
Calories |
4332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.6 g | 389% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 17536 mg | 762% | |
| Total Carbohydrate | 147.3 g | 54% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 101.4 g | ||
| Protein | 277.4 g | 555% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 677 mg | 52% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 8013 mg | 170% | |
*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.
