Served over mashed cauliflower and made without flour, this delicious entree is also gluten-free. There’s nothing quite like a hot plate of a rich stew in winter. Flavorful, slow-cooked, tender beef, smothered in thick, rich gravy… it’s the quintessential comfort food. I enjoy recipes like braised boneless short ribs, slow-cooked beef cheeks, and lamb shoulder chops. But this keto pot roast is one of my favorite recipes to make - and eat - in the winter. I make it almost every other week, and we never tire of it.
Recipe Card
Beef chuck roast: I use a 3-pound roast in this recipe. Kosher salt and black pepper: I use Diamond Crystal kosher salt and freshly ground black pepper. Onion and garlic: I slice the onion fairly thinly. As for the garlic, you can mince it yourself, or use the stuff that comes in a jar. Both work, although freshly minced tastes better. Fresh parsley: This is an ingredient that many of us don’t always have on hand, but I wouldn’t skip it. It adds wonderful flavor. Beef broth: I usually make this recipe with store-bought beef broth. You can use red wine instead or half broth and half wine.
Your first step is to season the beef with salt and pepper and place it in the slow cooker. Strain the cooking liquids and reduce them over medium heat into a rich gravy. Serve the beef with the gravy. I’ve experimented and found that it makes very little difference to the final outcome, so I skip this annoying step. Of course, it won’t hurt to do it if you have the patience.
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