Let’s face it; I’m ready for fall. It’s time for pumpkin spice, soups, and colorful leaves.
This week, I made one of my favorite comfort foods (and easy to make dinners) for fall and winter: pot roast. Before keto, I’d fill the crockpot with potatoes, carrots, celery, and meat. Then, I would eat it over homemade biscuits. Nowadays, I make my pot roast keto style with radishes, celery, and mushrooms and a larger and fattier selection of meat.
Here is my recipe.
Keto Pot Roast
- 2 lbs chuck roast
- 1 lb red radishes
- 1 lb button mushrooms, halved
- 3 stalks celery, cut into 1 to 2-inch pieces
- 1 tbsp salt
- 1 tsp pepper
- 2 beef bouillon cubes
- 1 cup water
Season the chuck roast with salt and pepper on both sides (I personally use a homemade coffee rub that I made for steaks because it makes the broth much richer). Sear the roast for five minutes per side. Add to a slow cooker with the rest of the ingredients and cook on low for 8 hours (you can also cook this meal in an Instant Pot/pressure cooker for an hour; this is what I use). Yields 6 servings.
Macros Per Serving:
532 calories, 38g protein, 39g fat, 5.9g total carbs, 2.72g net carbs
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