This low carb pot roast recipe makes the comfort food of comfort foods! Pot roast is a classic weekend meal, and this version swaps the potatoes for yummy low carb vegetables to create a delicious, clean and keto pot roast that will not disappoint. Serve it with cauliflower mash and a flavorful gravy made from the pot roast juices for an epic Sunday night dinner. It's what weekends are all about.
why this low-carb pot roast recipe works
Everyone needs a good pot roast recipe in their back pocket and this one is incredible!
Fork-tender pot roast with a flavor-packed gravy is one of my all-time favorite meals. It's hearty and nostalgic comfort food that feels right for any occasion.
This is a keto chuck roast recipe (keep reading to see why I prefer chuck) that is:
- made with clean ingredients
- cooked low and slow in a Dutch oven
- low-carb and keto diet friendly (and also gluten-free, dairy free and paleo)
- extra tender and flavorful
- a healthy, homestyle meal the whole family will enjoy.
One special note about this recipe: you will need a Dutch oven at least 6-quarts in size.
The Dutch oven works wonders on a roast combined when combined with aromatics and broth. The pot allows for even cooking and makes the meat fall-apart tender. Plus, all the flavors meld nicely over hours of cook time.
Pot roast in a Dutch oven is the BEST way to make it. However, I am also including a slow cooker recipe variation so you can easily modify the recipe if you're looking to make a slow cooker pot roast (i.e. Crock Pot).
what is the best cut of meat for pot roast?
Beef chuck roast is my go-to for this low-carb pot roast recipe.
It is fattier than other cuts and we all know fat = flavor.
Another bonus? Since chuck roasts are tougher cuts of meat, they are more budget-friendly. But once seared and thrown into the Dutch oven with oodles of delicious cooking liquids and aromatics, you'll transform that tough cut of meat into an epically yummy, wholesome meal!
The slow cooking method tenderizes the meat, breaks down the connective tissue and results in a keto chuck roast that is beautifully fork tender.
Your next best meat cuts are beef brisket (keep in mind, it's not as affordable) or rump roast.
Rump roast will give you similar results but it's a leaner meat than chuck so there's not as much of that beautiful marbling that infuses flavor into the pot roast.
what liquid do you put in a pot roast?
The base of this keto chuck roast recipe is beef broth.
That (or beef stock), mixed with a splash of tamari (for extra saltiness) and a small amount of dry red wine (optional, but it adds extra depth of flavor), turns into the perfect ratio of goodness. And it simmers down later to create that really good keto gravy.
The wonderful thing about this keto chuck roast recipe is that you can play with ingredients, aromatics, and really make this recipe your own.
I tend to change up one thing or another each time I make it, but I've narrowed down the steps and ingredients that I believe result in the best pot roast.
- olive oil or avocado oil
- salt and black pepper
- umami seasoning (optional)
- boneless chuck roast
- fresh garlic
- dry red wine (optional)
- beef broth or stock
- tomato paste
- tamari or coconut aminos (you can also substitute with a gluten-free Worcestershire sauce)
- keto-friendly sweetener like liquid monk fruit or granulated monk fruit (optional)
- dried oregano
- dried thyme
- coconut cream or heavy cream (for the gravy)
- xanthan gum (to thicken the gravy)
- bay leaves (optional)
let's make keto chuck roast
I love the minimal prep time here. Throw everything in a pot, let it cook for a few hours, and return to an abundance of deliciousness ready for the entire family to enjoy.
What makes this pot roast recipe "low-carb diet" or "keto-friendly" is mainly the fact that it's a pot roast without potatoes. I like to throw in 2-3 carrots, but you can easily increase that amount or omit them entirely if you're really trying to keep the net carbs to a minimum.
Here's how to make this keto chuck roast (make sure to check out all the details in the recipe card at the bottom of the page):
- Sear the cuts of meat. Preheat the oven to 275°F. Set the Dutch oven over medium-high heat on the stovetop and add the oil. Pat the roast dry with paper towels, then season it generously with salt, pepper and half the umami seasoning. Sear each side about 3-4 minutes or until the roast browns. Remove it and set it aside on a plate.
- Sauté the vegetables. Place the onion wedges in the pot and sautê about a minute. Add the garlic, deglaze the pot with the red wine, then add the broth, tomato paste, tamari, sweetener, oregano, thyme, and the remaining umami seasoning.
- Cook the roast. Bring the liquid to a boil, then remove from heat and transfer the roast back into the Dutch oven. Drop in the carrots and celery, then place the lid on the pot. Transfer the pot to the oven and cook for 3-4 hours or until the meat is fork-tender (check after three hours).
- Make the gravy. Carefully remove the pot roast from the Dutch oven and place it on a serving dish. Scoop out the onions and carrots using a strainer spoon. Set the Dutch oven on the stovetop over high heat and bring the liquid to a boil. Let it reduce for about 5 minutes, then remove from heat and pour in the cream. Whisk in the xanthan gum until the gravy thickens.
recipe tips for the best results
- To omit the red wine, swap it with extra beef broth.
- The cook time for this keto pot roast recipe is best for a 3-4 pound chuck roast. If cooking a larger roast, you will likely need to increase the cook time to 4-5 hours.
- Xanthan gum is a gluten-free thickener required for the gravy. Arrowroot starch can be substituted but you will need more than a couple of teaspoons (possibly 2-3 tablespoons which will result in a few extra carbs).
- You can use an Italian seasoning blend instead of the oregano and thyme.
- Store leftover pot roast in an airtight container (or in freezer bags) in the refrigerator for up to five days.
for slow cooker low-carb pot roast
I'm not a huge fan of the Instant Pot for pot roast since I really believe that you'll get the best results cooking it low and slow in a Dutch oven versus under high pressure with a pressure cooker.
However, you can certainly adapt this recipe for the CrockPot (or similar slow cooker) and here's how:
- Follow the instructions for searing the meat. Transfer it to the slow cooker pot and pile the vegetables on top.
- In a medium bowl, combine the red wine, broth, tomato paste, tamari, sweetener and seasonings, then pour it into the Crock Pot.
- Cover and cook on low for 8-9 hours or until the meat is fork tender.
- Make the gravy over the stovetop by (carefully) pouring the pan juices into a saucepan. Follow instructions for making the gravy.
This is also a great option for meal prep since you can start this roast in the crock pot on a weekday morning and come home to a tender roast beef meal that's nearly ready and will make dinner time a breeze.
Yes, the cooking time is a bit longer for a delicious keto chuck roast, but it's well worth it!
Keto pot roast with gravy is the ultimate Sunday night dinner (and Monday leftovers if you're lucky), best served with a heaping side of cauliflower mash.
Go for seconds, go for extra gravy, and enjoy.
more low-carb and keto recipes you'll love...
- Keto chicken tortilla soup, an easy and flavorful one-pot meal that is ready in 30 minutes! This is a cozy, comforting and flavor-packed soup you can throw together on a busy weeknight.
- Keto bourbon chicken, a family favorite without all the sugar you'd typically find in this meal.
- Air fryer cauliflower makes a crispy and delicious snack or side that everyone will love! The crispy pork rind coating jazzes up cauliflower and it all cooks quickly in the air fryer.
- Keto Shepherd's Pie is another low carb diet spin on a classic comfort food. A creamy cauliflower mash tops a deliciously meaty and savory filling for a lighter, not-so-carb-heavy take on Shepherd's pie.
- 2 tablespoons olive oil or avocado oil
- 1-½ teaspoons salt
- ½ teaspoon ground black pepper
- 2-3 tablespoon umami seasoning (optional)
- 1, 3-4 pound chuck roast (grass-fed beef when possible)
- 1 large onion, cut into wedges
- 5 cloves garlic, chopped
- ¼ cup dry red wine (optional; if omitting, substitute beef broth)
- 3-½ cups beef broth or stock
- 1 tablespoon tomato paste
- 1 tablespoon tamari or coconut aminos
- ¼ teaspoon liquid monk fruit sweetener (optional)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2-3 carrots, cut in half or thirds
- 2-3 celery stalks, cut in half or thirds
for the gravy
- ½ cup unsweetened coconut cream or heavy whipping cream
- 2-3 teaspoons xanthan gum
- Preheat the oven to 275°F. Pour the oil into a large Dutch oven and place over medium-high heat on the stovetop.
- Pat dry the chuck roast with paper towels as much as possible to remove any moisture. Sprinkle a generous amount of salt, pepper, and half the umami seasoning all over the roast.
- Place the roast in the Dutch oven and sear each side until it has browned, about 3-4 minutes per side. Remove the roast and transfer it to a plate. Set it aside.
- Transfer the onion wedges to the pot and cook for about a minute. Stir in the garlic and cook another 30 seconds.
- Deglaze the Dutch oven by pouring in the red wine, stir it a few seconds, then add the broth, tomato paste, sweetener, tamari, oregano, thyme, and the rest of the umami seasoning.
- Bring the liquid to a boil then remove from heat.
- Transfer the roast back into the Dutch oven and drop in the carrots and celery.
- Cover the pot with the lid and place it into the oven. Cook at 275°F for 3-4 hours (check at 3 hours to see if it's fork-tender). The larger the roast, the longer it will need to cook.
- Carefully remove the pot roast from the Dutch oven and place it on a serving dish. Scoop out the onions and carrots using a strainer spoon.
- Set the Dutch oven on the stovetop over high heat and bring the liquid to a boil. Let it reduce for about 5 minutes, then remove it from the heat and pour in the cream. Whisk in the xanthan gum until the gravy thickens (add xanthan gum until it is almost the consistency you like- it will thicken more as it cools).
- Serve the pot roast with a side of cauliflower mash and the gravy spooned on top.
If cooking a larger roast, about 5-6 pounds, you will likely need to increase the cook time to 4-5 hours.
Xanthan gum is a gluten-free thickener required for the gravy. Arrowroot starch can be substituted but you will need more than a couple of teaspoons (possibly 2-3 tablespoons which will result in a few extra carbs).
Nutritional info is an estimate and does not include the gravy.
For a slow cooker or CrockPot low-carb pot roast:
- Follow the instructions for searing the meat (you can use a large skillet instead or Dutch oven). Transfer the meat to the slow cooker pot and pile the vegetables on top.
- In a dish, combine the red wine, broth, tomato paste, tamari, sweetener and seasonings, then pour it into the pot, over the meat and veggies.
- Cover and cook on low for 8-9 hours or until the meat is fork tender.
- Make the gravy over the stovetop by (carefully) pouring the pot roast juices into a saucepan. Follow instructions for making the gravy.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 489Total Fat: 26gSaturated Fat: 9gCholesterol: 180mgSodium: 835mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 55g
This nutritional information is approximate and is provided for convenience as a courtesy.