Hearty Pot Roast

Servings: 6

Ingredients:

• For the roast:

  • 3–4 lb beef chuck roast

  • 2 tbsp olive oil (or avocado oil)

  • Salt and pepper, to taste

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp smoked paprika

  For the broth and vegetables:

  • 1 medium onion, cut into chunks

  • 3 cloves garlic, minced

  • 2 cups beef broth

  • 1 tbsp tomato paste (optional, adds richness)

  • 2 tbsp Worcestershire sauce

  • 2 bay leaves

  Low-carb vegetable options:

  • 2 cups chopped celery

  • 2 cups chopped turnips or chayote

  • 1 ½ cups chopped carrots

Directions:

1. Sear the meat

   • Pat the roast dry with paper towels and season generously with salt, pepper, garlic powder, onion powder, and paprika.

   • Heat olive oil in a large Dutch oven over medium-high heat.

   • Sear the roast on all sides until nicely browned (about 3–4 minutes per side). Remove and set aside.

   2. Sauté aromatics

   • Add onions and garlic to the pot and sauté 2–3 minutes, scraping up browned bits.

   • Stir in tomato paste, beef broth, Worcestershire sauce, herbs, and bay leaves.

   3. Add vegetables and roast

   • Return the meat to the pot. Add celery and turnips/rutabaga around the sides.

   • Bring to a simmer, then cover and transfer to a 325°F (160°C) oven for 3–4 hours, or until the roast is fork-tender.

   • Slow cooker: Cook on Low for 8 hours or High for 4–5 hours.

   • Instant Pot: Pressure cook 60–70 minutes, then natural release for 15 minutes.

   4. Finish and thicken (optional)

   • Remove meat and vegetables.

   • To thicken gravy without carbs: whisk in ½ tsp xanthan gum or 1 tbsp arrowroot (adds minor carbs) while simmering the juices until thickened.

   5. Serve

   • Slice or shred the roast, spoon the vegetables and sauce over top, and enjoy!

Nutrition:

• Calories 328 cal

  Carbs 11 g

  Net Carbs 7g

  Fat 17 g

  Protein 21 g

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