A warm, comforting, and hearty meal that’s perfect for a cozy Sunday evening – that’s what comes to mind when you think of a pot roast. But did you know that this traditional dish can also be keto-friendly? Yes, you heard it right!
Enjoy a nourishing Keto Sunday Dinner with our Pot Roast, slow-cooked to perfection. This recipe uses a succulent beef chuck roast seasoned with sea salt, black pepper, and Italian seasoning, alongside mushrooms to make a delicious dish. To seal the deal, a savory gravy made from the pot roast broth gives this dish an extra punch of flavor.
The Magic of Keto Pot Roast
Keto diet followers often find it challenging to incorporate their dietary restrictions into traditional dishes. But with this Sunday Night Pot Roast recipe, there’s no need to compromise on taste or tradition. This dish is a beautiful blend of succulent meat and earthy vegetables, all simmered to perfection in a rich, flavorful broth. It’s low-carb, high in protein, and absolutely delicious.
The beauty of this recipe lies in its simplicity. You’ll need a good-quality beef chuck roast, some fresh vegetables like carrots, onions, and celery, and a handful of herbs and spices.
- 1 t. garlic powder
- 1 T. Italian seasoning
- 1 T. cocoa powder
- 1 t. sea salt
- 1/2 t. black pepper
- 3 lbs. chuck roast
- 3 T. extra virgin olive oil, divided
- 8 oz. Portobello mushrooms, sliced
- 4 c. beef broth
- 1 T. tomato paste
- 2 bay leaves
- 2 T. fresh parsley, chopped
- veggies such as carrots, onions, and celery (optional)
Making this Sunday Night Pot Roast is a labor of love, but it’s well worth the effort. Start by searing the meat on all sides to lock in the juices. Once your roast is brown on all sides, remove and set aside. Then, sauté your veggies (if you’re using them) along with the mushrooms until they’re slightly caramelized.
Add in your broth and scrape the bottom to get up all the little bits, then stir in the tomato paste and the bay leaves. Return your roast to the pot.
The key to a great pot roast is slow cooking. Let everything simmer gently for a few hours until the meat is tender and the flavors have melded together. The result? A pot roast that’s not only keto-friendly but also bursting with flavor and tenderness.
Finally, make the gravy by removing the pot roast, veggies, and mushrooms. Bring the remaining liquid to a boil, then reduce heat and stir until it thickens.
Whether you’re on a keto diet or not, this Sunday Night Pot Roast is a must-try. It’s hearty, satisfying, and incredibly flavorful. Plus, it’s a great way to enjoy a traditional dish in a healthier way. So why wait until Sunday? Give this recipe a go, and let the magic of a good pot roast transform your dinner into a feast.
Keto Pot Roast
- 1 tsp garlic powder
- 1 tbsp Italian seasoning
- 1 tbsp cocoa powder
- 1 tsp sea salt
- ½ tsp black pepper
- 3 lbs chuck roast
- 3 tbsp extra virgin olive oil divided
- 8 oz Portobello mushrooms sliced
- 4 cup beef broth
- 1 tbsp tomato paste
- 2 bay leaves
- 2 tbsp fresh parsley chopped
- Add the garlic powder, Italian seasoning, cocoa powder, salt, and black pepper to a small bowl and stir to combine. Rub this mixture all over the surface of the chuck roast, pressing firmly to make sure it adheres. Set aside.
- Heat two tablespoons of olive oil in a large Dutch oven over medium heat. Once hot, add the seasoned chuck roast and brown on all sides, approximately 3-4 minutes per side.
- Once browned, remove the roast from the Dutch oven and transfer to a plate. Add the remaining tablespoon of oil and the Portobello mushrooms to the pot and sauté, stirring occasionally, until the mushrooms develop some color and start to release their liquid, approximately 4-5 minutes.
- Deglaze the pot by adding the beef broth and scraping up any brown bits on the bottom to incorporate them into the liquid. Stir in the tomato paste and add the bay leaves. Return the chuck roast to the Dutch oven and cover.
- Reduce heat to low and simmer for 3 to 3½ hours, or until the meat is fall apart tender. Remove from heat and discard the bay leaves. Transfer the roast and mushrooms to a serving platter and cover to keep warm. Set aside.
- Bring the liquid in the pot to a boil over medium-high heat, then reduce the temperature down to medium for several minutes or until the sauce thickens a bit.
- To serve, spoon some of the pan sauce over the beef, along with some of the mushrooms. Garnish with fresh parsley, if desired, and pair with creamy mashed cauliflower, roasted radishes, or your choice of sides. Enjoy