Keto pot roast with gravy is the comfort food of comfort foods! Pot roast is a classic weekend meal, and this low-carb version skips the potatoes for a delicious, clean and keto pot roast recipe 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.
This keto pot roast is:
- made with clean ingredients
- cooked low and slow in a Dutch oven
- low-carb and keto (and also gluten-free, dairy free and paleo)
- extra tender and flavorful
- family friendly!
Everyone needs a good pot roast recipe in their back pocket and this one is incredible. 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.
let’s make keto pot roast with gravy
The wonderful thing about pot roast 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 tastiest low-carb pot roast dinner.
the ingredient list
- olive oil or avocado oil
- salt and pepper
- umami seasoning (optional)
- chuck roast
- fresh garlic
- dry red wine (optional)
- beef broth or stock
- tomato paste
- tamari or coconut aminos
- 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)
what is the best cut of meat for pot roast?
Beef chuck is my go-to for low-carb pot roast. It is fattier than other cuts and we all know fat = flavor. Plus, since chuck roast is tougher, it is more affordable. 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! Go with beef chuck, always.
what liquid do you put in a pot roast?
The base of this Dutch oven pot 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.
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- enough to feed a large family.
What makes this pot roast recipe “low-carb” 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 carb count low.
Here’s how to make pot roast in a Dutch oven:
- Sear the pot roast. 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, 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 notes 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).
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, you do you and enjoy.
more low-carb and keto recipes you’ll love…
- Keto chicken tortilla soup, an easy and flavorful one-pot meal!
- Keto bourbon chicken, a family favorite without all the sugar you’d typically find.
- Air fryer cauliflower makes a crispy and delicious snack or side that everyone will love!
- Low-carb braised beef with gravy! If you love this pot roast, braised beef is right up your alley.
*This post contains Amazon affiliate links. I earn a small commission (at no extra cost to you) when you purchase something from one of those links. I will always recommend brands and products that I use and love. Thank you for supporting Stem and Spoon! -Abby
- 2 tablespoons olive oil or avocado oil
- 1-1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2-3 tbsp umami seasoning (optional)
- 1, 3-4 pound chuck roast (grass-fed beef when possible)
- 1 large onion, cut into wedges
- 5 cloves garlic, chopped
- 1/4 cup dry red wine (optional; if omitting, substitute beef broth)
- 3-1/2 cups beef broth or stock
- 1 tablespoon tomato paste
- 1 tablespoon tamari or coconut aminos
- 1/4 teaspoon liquid monk fruit sweetener (optional)
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 2-3 carrots, cut in half or thirds
for the gravy
- 1/2 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.
- 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.
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.