Description
Classic comfort with a keto twist—this tender pot roast skips the wine but keeps all the deep, savory flavor you crave. Simmered in a rich herb broth and paired with creamy cauliflower mash, it’s the ultimate low-carb meal for cozy nights.
Ingredients
For the Pot Roast:
2⅔ lbs chuck roast
4 oz. butter or olive oil
2 (4 oz.) yellow onions, chopped
4 garlic cloves, minced
2 cups water
2 meat bouillon cubes
2 bay leaves
1 tsp dried rosemary
1 tsp dried thyme
2 (2¼ oz. each) carrots, sliced
8 oz. (2½ cups) celery stalks, chopped
For the Cauliflower Mash:
3½ lbs cauliflower, chopped
6 oz. butter or olive oil
¼ tsp ground nutmeg
Salt & ground black pepper, to taste
Instructions
Sear the Roast: Heat butter or oil in a large pot. Brown chuck roast on all sides. Remove and set aside.
Sauté Veggies: In the same pot, cook onions, garlic, carrots, and celery until tender.
Simmer: Return roast to pot. Add water, bouillon cubes, bay leaves, rosemary, and thyme. Bring to a boil, then cover and simmer on low for 2–2½ hours until beef is fall-apart tender.
Make Cauliflower Mash: While roast simmers, boil cauliflower until soft. Drain and blend with butter, nutmeg, salt, and pepper until smooth.
Serve: Slice roast and serve over creamy cauliflower mash with a drizzle of rich broth.
- Prep Time: 20 mins
- Cook Time: 2½ hrs
- Category: Dinner
Nutrition
- Calories: 520
- Fat: 36g
- Carbohydrates: 5g
- Protein: 37g