Chuck Roast Keto Crock Pot Recipes

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KETO LOW CARB POT ROAST SLOW COOKER RECIPE



Keto Low Carb Pot Roast Slow Cooker Recipe image

The BEST slow cooker pot roast! Includes how to choose the cut of meat for pot roast, prep tips, freezing pot roast, & an easy pot roast slow cooker recipe.

Provided by Maya Krampf

Categories     Main Course

Time 10h15m

Number Of Ingredients 10

4 lb Chuck roast
4 tsp Sea salt
1 tsp Black pepper
2 tbsp Avocado oil
1 1/2 cup Radishes (cut into quarters; about 1 bunch)
1 1/2 cup Carrots (sliced on the bias, 3/4"thick; about 3 carrots)
1/2 large Onion (cut into petals)
3 sprigs Fresh rosemary
4-5 sprigs Fresh thyme
2 cups Beef broth

Steps:

  • Season the chuck roast liberally with sea salt and black pepper on all sides, rubbing it in evenly. Let sit for about 30 to 45 minutes to come to room temperature.
  • Meanwhile, heat a tablespoon of oil in a large dutch oven or stock pot over medium-high heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until browned. Add the radishes and carrots. Cook for about 5 minutes, until all the veggies are browned on the outside. (Veggies don't have to be soft, just browned.)
  • Transfer the veggies to the slow cooker. Arrange the veggies along the sides with a hole in the middle where the pot roast will go.
  • Add another tablespoon of oil to the pot. Add the chuck roast and sear on all sides for a couple of minutes, until browned on the outside.
  • Add the chuck roast to the center of the slow cooker. Arrange the veggies mostly along the sides, spooning any stuck on the bottom over the top.
  • Add the beef broth. Add the fresh rosemary and fresh thyme, partially submerging in broth.
  • Close the slow cooker lid. Cook for 10-12 hours on Low or 5-6 hours on High, until the beef is very tender.

Nutrition Facts : Calories 307 kcal, Carbohydrate 2 g, Protein 29 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 104 mg, Sodium 1063 mg, Sugar 1 g, ServingSize 1 serving

CLASSIC CROCK POT CHUCK ROAST



Classic Crock Pot Chuck Roast image

This recipe makes a rich creamy gravy and is so easy...It originally called for cream of mushroom but I didn't have any so substituted cream of chicken and it makes it so much richer. All my kids love it, which is a miracle in itself.

Provided by suncow

Categories     Roast Beef

Time 8h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 -4 lbs chuck roast
1 (1 ounce) package Lipton Onion Soup Mix
1 (10 3/4 ounce) can cream of chicken soup
2 (10 3/4 ounce) cans water
salt
pepper
garlic powder
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Season roast with salt, pepper and garlic powder to your liking.
  • Place in crock pot.
  • In a bowl mix together the onion soup mix, cream of chicken soup and 2 soup cans of water.
  • Pour mixture over roast.
  • If the liquid does not cover roast, add a little more water (but just enough to cover roast).
  • Cook on low for 8-10 hours.
  • Before you are ready to eat Ladle gravy mixture into sauce pan.
  • Mix 2 Tbsp of cornstarch with 1/4 cold water and mix into boiling gravy-- You can use it straight from the crock pot but my family likes a thicker gravy.

Nutrition Facts : Calories 387.2, Fat 16.7, SaturatedFat 7, Cholesterol 153.8, Sodium 923.3, Carbohydrate 9.8, Fiber 0.3, Sugar 0.5, Protein 49.5

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