Served over mashed cauliflower and made without flour, this delicious entree is also gluten-free. There’s nothing quite like a hot plate of a rich stew in winter. Flavorful, slow-cooked, tender beef, smothered in thick, rich gravy… it’s the quintessential comfort food. This keto pot roast is probably my favorite beef recipe to make - and eat - in the winter. I make it almost every other week, and we never tire of it.
Ingredients
You’ll only need a few simple ingredients to make this rich and flavorful dish. The exact measurements are in the recipe card below. Here’s an overview of what you’ll need: Beef chuck roast: I use a 3-lb. roast in this recipe. I typically get it at Whole Foods. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Onion and garlic: I slice the onion fairly thinly. As for the garlic, you can mince it yourself, or use the stuff that comes in a jar. Both work, although freshly minced tastes better. Fresh parsley: This is one ingredient that many of us don’t always have on hand, but I actually wouldn’t skip it. It adds wonderful flavor. Beef broth: I usually make this recipe with store-bought beef broth. You can use red wine instead, or half broth and half wine.
Instructions
Making this keto pot roast is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to season the beef with salt and pepper and place it in the slow cooker. Next, add the remaining ingredients. Cover and cook on low for 7 hours. You can also cook on high for 4 hours, although the meat won’t be as tender. Strain the cooking liquids and reduce them over medium heat into a rich gravy. Serve the beef with the gravy.
Expert tip
While ideally, you would brown the meat on the stovetop before placing it into the slow cooker, this is not strictly necessary. I’ve experimented and found that it actually makes very little difference to the final outcome, so I skip this annoying step. Although it won’t hurt to do it, of course, if you have the patience.
Frequently asked questions
Serving suggestions
Instead of the traditional mashed potatoes, I like to serve this dish on a bed of mashed cauliflower. I also like to add a green vegetable. A few favorite options are:
Sauteed spinachSauteed kaleRoasted Brussels sproutsMicrowave broccoli
Storing leftovers
Leftovers keep well for up to 4 days in the fridge, in an airtight container. They do tend to easily dry out when reheated, so it’s best to reheat them covered in the microwave, on 50% power.
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