Low Carb Pot Roast
Indulge in the hearty comfort of this Low Carb Pot Roast, a soul-warming dish perfect for family dinners or meal prepping. Featuring tender, slow-braised beef chuck roast infused with aromatic herbs like rosemary and thyme, this recipe is paired with nutrient-packed veggies like turnips, celery, and carrots for a satisfying low-carb alternative to traditional pot roast. A quick sear locks in flavor, while a long, slow cook in a rich broth (with an optional splash of dry red wine) ensures melt-in-your-mouth perfection. With just 15 minutes of prep and simple ingredients, this wholesome one-pot meal is as easy as it is flavorful. Serve it steaming hot and watch it become your go-to comfort food for cozy evenings! Keywords: Low Carb Pot Roast, slow-braised beef, one-pot meal, keto-friendly comfort food.
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 2 tbsp Olive oil
- 2 cups Beef broth
- 0.5 cups Dry red wine (optional)
- 4 Garlic cloves, minced
- 1 medium Onion, chopped
- 3 Celery stalks, chopped
- 1 medium Carrot, chopped
- 1 medium Turnip, peeled and chopped
- 2 Fresh rosemary sprigs
- 2 Fresh thyme sprigs
- 1 Bay leaf
Instructions
Season the beef chuck roast on all sides with salt, black pepper, and paprika.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the beef roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add the minced garlic and chopped onion. Sauté until fragrant and softened, about 2-3 minutes.
Pour in the beef broth and dry red wine (if using), scraping the bottom of the pot to deglaze and release any browned bits.
Add the chopped celery, carrot, and turnip to the pot, creating a bed for the roast.
Return the seared beef roast to the pot and nestle it among the vegetables.
Add the rosemary sprigs, thyme sprigs, and bay leaf to the pot.
Bring the liquid to a simmer, then cover with a tight-fitting lid and transfer the pot to a preheated oven at 300°F (150°C).
Cook for 4 hours, or until the beef is tender and easily falls apart when pierced with a fork.
Remove the pot from the oven and allow the roast to rest for 10 minutes before serving.
Serve the pot roast with the vegetables and cooking liquid spooned over the top. Discard the herb sprigs and bay leaf before serving.
Nutrition Facts
Calories |
3971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.5 g | 388% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5298 mg | 230% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 18.5 g | ||
| Protein | 257.0 g | 514% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 5597 mg | 119% | |
*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.
