Best 4 Chuck Roast Keto Crock Pot Recipes

PERFECT KETO POT ROAST - LOW CARB CHUCK ROAST

Steps:

• Season your meat with salt, pepper, and garlic powder, to taste on both sides of the meat, and let it sit for 30 minutes.
• This next step is to poke holes in your meat with a fork to help tenderize it.
• While the meat is soaking in the spices, it's time to prepare your vegetables. Wash them. Cut up the ones that need cutting.
• The meat is ready to brown. Put some olive oil in the bottom of the dutch oven and turn the burner on high to heat up the oil.
• Brown up the meat on both sides, usually about 2-3 minutes on each side. You want it to brown but not burn. If your burner is too high then turn it down a bit.
• Once the meat is browned up then pour the beef broth over the top of the meat, put the lid on, and bake it in the oven at 300-325 degrees, that also depends on how hot your oven runs. You want it to cook low and slow.
• The next step is to add the veggies. It will only take an hour or even less to cook, so keep that in mind to add the veggies in the last hour of cooking the keto pot roast. When you lift off the lid, be sure to baste the meat juices over the meat and then add the veggies. Place the lid on and continue to cook.
• You will know when the keto pot roast is done because when you put a fork in it, the meat should fall apart, which is called "fork-tender." If it doesn't fall apart then it's not done yet, so cook it longer until it falls apart easily.
• When it's done baste the meat with the juice and serve.

KETO LOW CARB POT ROAST SLOW COOKER RECIPE

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.

CLASSIC CROCK POT CHUCK ROAST

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.

CROCK POT - BEST CHUCK ROAST

Steps:

• Cut vegetables and place in crock in the following order: carrots, celery, onion and potatoes. Sprinkle with salt.
• Brown roast in vegetable oil and place on top of vegetables in crock pot. (More salt may be sprinkled on roast.).
• In a small bowl mix cream of mushroom soup, ketchup, worcestershire sauce and water. Pour over roast.
• Cover with crock pot lid and cook 1 hour on high and 4 hours on low. Serve over rice.
• Enjoy!