Low Carb Oven Baked Beef Roast
Indulge in the comforting flavors of this Low Carb Oven Baked Beef Roast, a hearty and wholesome dish perfect for family dinners or special gatherings. Featuring a tender, perfectly seasoned beef roast infused with garlic, fresh rosemary, and thyme, this recipe is oven-baked to perfection, delivering melt-in-your-mouth goodness with minimal effort. Searing the roast before baking locks in flavor, while a savory beef broth base keeps it moist and rich. Complemented by a medley of carrots, celery, and sweet onions, this dish is not only low-carb but also incredibly satisfying. With only 20 minutes of prep time and a slow-roasted approach, this beef roast is the ultimate comfort food with an elegant twist—ideal for meal prepping or impressing dinner guests. Serve it hot with the softened vegetables and pan juices for a complete, flavor-packed meal.
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Recipe Information
Ingredients
- 3 pounds Beef roast (chuck or bottom round)
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 1 teaspoon Ground black pepper
- 1.5 teaspoons Salt
- 1 large Onion, sliced
- 1 cup Beef broth
- 3 Carrots, cut into large chunks
- 3 Celery stalks, cut into large pieces
Instructions
Preheat your oven to 325°F (165°C).
Trim any excess fat from the beef roast. Pat it dry with paper towels.
In a small bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, ground black pepper, and salt to form a rub.
Rub the olive oil mixture all over the beef, ensuring it is well coated.
Place a large oven-safe skillet or Dutch oven over medium-high heat. Sear the beef roast on all sides until browned, about 4-5 minutes per side.
Once seared, remove the beef from the skillet and set aside.
In the same skillet, add sliced onions and sauté for about 3 minutes until they start to soften.
Add beef broth to the skillet, scraping up any browned bits from the bottom.
Return the beef to the skillet, placing it on top of the onions and broth.
Arrange the carrots and celery around the beef.
Cover the skillet or Dutch oven with a lid or foil, and place it in the preheated oven.
Roast for about 3 hours or until the beef is tender and easily pulls apart with a fork.
Remove from the oven, allow to rest for 10 minutes before slicing.
Serve the roast beef hot with the cooked vegetables and a spoonful of the pan juices.
Nutrition Facts
Calories |
3912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.1 g | 305% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 5772 mg | 251% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 28.0 g | ||
| Protein | 363.0 g | 726% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 37.6 mg | 209% | |
| Potassium | 6573 mg | 140% | |
*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.
