Want to enjoy a pot roast but can’t figure out how to make the recipe work without a bunch of potatoes or other carbs? Well, this low carb keto pot roast recipe is perfect for you! It makes the best keto pot roast you’ve ever tasted, even without some of the staple ingredients you thought couldn’t be replaced.
- The Best Keto Pot Roast You’ll Ever Make!
- Ingredients You'll Need
- How To Make A Keto Pot Roast In The Crockpot
- Instant Pot Pot Roast For Keto
- Keto Pot Roast In A Dutch Oven
- Nutritional Info On This Keto Pot Roast
- Other Keto Dinner Recipes To Try
The Best Keto Pot Roast You’ll Ever Make!
Sometimes there's nothing better than a great pot roast.
Not only is it easy to set up and let cook throughout the day but it provides you with a filling meal after you get home from work.
But maybe the best part is the smell that permeates your entire kitchen and home.
Is there really anything better than smelling the mouthwatering scents of roasting meats and vegetables?
I definitely don’t think so!
So, let me show you how to make keto pot roast in a few easy steps!
Ingredients You'll Need
First, and foremost, we have to talk about the ingredients!
For today's keto pot roast recipe we'll be using...
- Chuck roast
- Chopped kohlrabi
- Sliced carrots
- Sliced onion
- A bulb of garlic
- Sprigs of rosemary
- Beef broth or bone broth
- Macadamia nut oil
- Liquid aminos
- Salt & Pepper
The biggest difference between this keto pot roast and a "normal" roast is really the use of kohlrabi instead of potatoes.
If you've never heard of kohlrabi before, it has a mild - almost neutral flavor - and it has a "starchy" consistency to it as well.
That said, kohlrabi is totally low carb and keto-friendly! Every 100 grams of it has LESS THAN 3 NET CARBS.
However, if for whatever reason you can't find kohlrabi where you live, jicama, rutabaga, or turnips can work in its place. Although, those are higher carb options.
I just like to use it - kohlrabi that is - because it's the closest thing in taste and texture to potatoes.
Meats To Use In This Keto Pot Roast
Ok, let's take a quick second and talk about the main piece of this easy keto pot roast, the meat!
I like to use chuck roast when I make my pot roast, but there are a couple of other options you could use as well.
Other cuts of meats you can use are...
- Rump roast
- Round roast
- Or even brisket
Meat Prep & More
Now, regardless of which cut of meat you go with, you'll want to bring it up to room temperature, and season it with salt and pepper before browning it.
Bringing the beef up to temp will also give you plenty of time to prep the veggies for this keto pot roast, and add them to the crockpot.
So, to be as efficient as possible, make sure to prep them while the meat is warming up!
Anyways, once the beef is warmed up - and ready to be browned - you'll want to heat up a large pan over medium-high heat and add the oil.
Next, add your meat to the pan, and sear all sides of it - about a minute per side.
Once it’s appropriately seared, carefully place it in the middle of the slow cooker around the veggies.
At this point, you'll also want to add the bone broth, liquid aminos, and sprigs of rosemary.
By the way, it’s okay if some of the vegetables touch the meat – in fact, it’s preferred!
You want all the flavors to mingle together to make the perfect low carb pot roast dinner.
How To Make A Keto Pot Roast In The Crockpot
Ok, so, now we're all set to close the crockpot and, well, roast for between 5-6 hours on low heat, or 2.5 to 3 hours on high.
Pick the temperature that works best for your schedule; high temperature is better if you start the roast around lunchtime and want it ready for dinner, while low is better if you want the crockpot roast to cook while you’re at work all day.
How To Tell When It’s Done?
Testing the slow cooker pot roast to see if it’s ready is pretty easy; stick a fork in it and twist!
If the meat is properly tender, you'll be able to easily twist off a forkful of meaty deliciousness.
Making A Keto Gravy From The Juices Left In The Crockpot
Also, when the meat is done, they'll be a ton of delicious juice left in the crock pot to make a gravy out of for you keto pot roast.
And making a keto gravy out of these juices is incredibly easy.
So, here's what you'll want to do...
- Remove any "solid" pieces from the juices, and transfer them to a medium-sized pot. Using a strainer can be a big help doing this.
- Bring the juices up to a boil, and reduce them down until they begin to thicken.
- Consider using a tiny bit of xanthan gum - around a ¼ teaspoon - to help thicken the gravy.
- Once the gravy has thickened, remove it from the heat, and top your keto pot roast with it.
And that's how simple and easy it is to make a keto gravy out of the juices from this pot roast.
It's so, so good, and I hope you give it a shot!
Instant Pot Pot Roast For Keto
You can also make this pot roast in an Instant Pot!
Just set the Instant Pot to the sauté function and brown the beef as discussed before.
When the beef has been browned, add the onions, bulb of garlic, bone broth, liquid aminos and rosemary to the instant pot.
Don’t add the carrots, kohlrabi, or any other vegetables you might want to use in your pot roast just yet. We'll add them later so they don't get mushy.
Anyways, you'll want to seal the Instant Pot at this point and cook the pot roast on “high” for about 40 minutes.
Then once an hour goes by, let the cooker release its pressure over time, and add the rest of the vegetables - the carrots etc.
Now, once all the other veggies have been added, you'll want to cook the roast on "high" again.
However, this time you should only need to cook the pot roast on for another 10 minutes. Again, once it's done cooking, let the Instant Pots natural pressure release, and remove the roast and veggies from the pot.
Making a Keto Gravy From The Pot Roast Juices In The Instant Pot
So, now you'll be left with some wonderful juices in your Instant Pot that can be used as a gravy for the keto pot roast.
However, you'll want to remove any "solid" pieces left in the juices, and then thicken it up a bit before using it on the roast.
So, to do this, switch the Instant Pot back over to sauté, and bring the juices to a boil.
Also, adding just a tiny bit of xanthan gum - like a ¼ tsp - can really help you get the gravy thick. So consider adding a little of that if the gravy isn't thickening up as much as you'd like it to.
Keto Pot Roast In A Dutch Oven
If you don't have an Instant Pot or a Crcokpot, you can also make this keto pot roast in a Dutch oven.
Best of all, making the pot roast in the Dutch oven is just as easy as making it the other two ways.
So, to make the roast this way, you'll want to brown the beef first.
By the way, you'll want to brown it in the Dutch oven itself.
So, to do this, add the macadamia nut oil to your Dutch Oven, and heat it over medium-high heat. Once the oil gets hot, add the roast, and sear every side of it until browned.
And, remember, the meat should be seasoned and brought to room temperature before being added to the pot. Again, this gives you time to prep all of the veggies for the pot roast. So, take advantage of this time to make the roast as fast as possible.
Anyways, once the roast has been browned remove it from the Dutch oven and set it aside. Then, add the broth and liquid aminos to the oven and deglaze the pan. Also, make sure to scrape down any of the browned bits stuck to the sides/bottom of the pan at this point as well.
Once the pot has been deglazed add the meat back to it, as well as the vegetables, garlic, and rosemary.
Now, cover the oven, and roast at 300°F for around 3-4 hours, or until the meat is tender.
As I mentioned earlier, it should fall right apart when you stick a fork in the pot roast and twist. That's how you'll know it's done!
Nutritional Info On This Keto Pot Roast
Ultimately, this tasty pot roast recipe makes about 8 LARGE servings.
Which is enough for an entire dinner if you're a large family, or a week's worth of meal prep if it's just yourself!
Every serving has...
- 175 calories
- 7.5 grams of fat
- 6 grams of carbs
- 1.75 grams of fiber
- 4.25 NET CARBS
- & 21 grams of protein
Most importantly, this roast is great for those on the keto diet because it only has 4.5 net carbohydrates once all is said and done. And that's pretty low considering each serving is a big bowl of pot roast!
Plus, it leaves your kitchen smelling phenomenal for several hours after cooking is finished.
Whoever said that you can’t enjoy classic home-cooked recipes like this on the keto diet was wrong.
In fact, we’d say this keto pot roast tastes better than the regular thing!
Other Keto Dinner Recipes To Try
If you liked today's keto pot roast recipe, check out some of these other dinner recipes...Print
Keto Pot Roast Made In An Instant Pot, Crock Pot, Or Dutch Oven
Want to enjoy a pot roast but can’t figure out how to make the recipe work without a bunch of potatoes or other carbs? Well, this low carb keto pot roast recipe is perfect for you! Plus, this roast can be made in your Instant Pot, Crock pot slow cooker, or even a dutch oven! That said, it truly makes THE BEST keto pot roast you’ve ever tasted...even without some of the staple ingredients you thought couldn’t be replaced.
- Prep Time: 30
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 8 Servings
- Category: Dinner
- Method: Crockpot, Slow Cooker, Instant Pot, & Dutch Oven
1 tablespoon (15g) macadamia nut oil
2 pounds (907g) beef - chuck roast, round roast, or brisket
2 teaspoons (10g) salt
½ Teaspoon freshly ground pepper
2 Tablespoons Liquid Aminos
4 Cups (946mL) Beef Broth - or bone broth
2 small yellow onions (140g) chopped into 8 wedges each
½ cup (55g) baby carrots cut into ½ inch pieces
3 kohlrabi (450g) peeled and cut into wedges
1 garlic bulb the top cut off
2 or 3 sprigs fresh rosemary
Optional Gravy Ingredient (to thicken):
⅛th to ¼ teaspoon of Xanthan Gum
No matter what cooking method you choose make sure to do these steps first...
- Bring the meat up to room temp. and season with salt and pepper
- While the meat is coming up to temp. prep your vegetables
- Once the meat is up to temp, add the oil to a large pan and brown the beef on all sides over medium-high heat.
- After the meat has been appropriately seared, add it to the middle of the slow cooker, and add the vegetables around it.
- Next, add the aminos and beef broth to the crockpot, as well as the rosemary.
- Place the pot on top of the slow cooker, and cook 5-6 hours on low heat, or about 2.5-3 on high.
- Once you can insert a fork into the roast and easily twist off a piece of meat it's done.
- Remove the roast and the vegetables from the slow cooker, and tranfer them to a serving platter
- Now transfer the juices left in the crockpot to a medium-sized pot on your stove - using a strainer to do this to catch any pieces that are still left in it.
- Bring the juices to a boil, and reduce them until a thick gravy forms
- Adding a little xanthan gum will help it thicken quicker, and result in more gravy beiing left over to pour on top of the pot roast.
- Once the grazy is thick, serve it over the pot roast.
Instant Pot Method:
- When the meat is up to temp, set the Instant Pot to "sauté" add the oil, and brown the beef on all sides.
- Once the beef is brown, add everything except the carrots and kholrabi to the pot.
- Now close the Instant Pot, and set it to high for about 40 minutes.
- Then, add the carrots and kohlrabi and cook on high for another 10 minutes.
- Let the pressure release from the pot, and then transfer the meat and veggies to a serving dish.
- Switch the cooker over to the "sauté" function, and bring the juices left over to a boil.
- Once the juices thicken up into a gravy consistency remove from the Instant Pot and serve over the pot roast
- When the meat gets up to temp add the oil to the Dutch oven and brown the beef on all sides over medium-high heat over the stove.
- Once the meat has been browned remove it, add the broth & the aminos to the Dutch oven, and scrape down any of the browned residue from the sides/bottom of the oven.
- When the dutch oven has been deglazed add the meat, and the rest of the ingredients into it.
- Cover the Dutch oven, and bake at 300°F for 3-4 hours, or until the meat is tender and falling apart.
- Remove the meat and vegetables from the oven, and set them on a platter for serving.
- Now remove any excess pieces from the juices remaining in the Dutch oven, and set the oven back over medium-heat on your stove.
- Bring the juices to a boil, and reduce them into a gravy.
- *Note: adding about a ¼ teaspoon of xanthan gum during the above step can help thicken the juices into a keto gravy. So consider adding some if you have it.
- Once a gravy forms out of the juices, serve it over the pot roast.
Leftovers will keep well up to several days.
- Serving Size: About 1 ½ Cups
- Calories: 175
- Fat: 7.5
- Carbohydrates: 6
- Fiber: 1.75
- Protein: 21
Keywords: Keto Pot Roast, Pot Roast, Instant Pot Pot Roast, Instant Pot Keto Pot Roast, Pot Roast Keto, Slow Cooker Pot Roast, Keto Crock Pot Pot Roast, Crockpot Pot Roast, Low Carb Pott Roast
My husband and i made this tonight and couldn’t believe how good this was! Didn’t taste low carb at all!
Question, what market do you find the kohlrabi at? Kroger? Trader joes? Sprouts? Whole foods?
The Diet Chef says
I get mine at Wegmans
Whole family loved it.
Made this pot roast for dinner tonight and the kohlrabi was such a great replacement for potatoes! I can’t believe I never used them before.