Keto Pot Roast
- Prep Time: 10 minutes
- Cooking Time: 8 hours
- 4-6 lb Chuck roast
- 2 tbsp Salt
- 2 tbsp Pepper
- 1/2 cup Celery, diced
- 1/2 cup Turnip, diced
- 1 Onion, diced
- 2 cups Beef broth
- 1 tsp Dried Rosemary
- 1 bunch Thyme
- 1 cup Liquid from Crock-Pot
- 1/4-1/2 tsp Xanthan gum, as needed
Heat a skillet over medium-high heat.
Rub a little oil on to all sides of the roast, then sprinkle with salt and pepper.
Place roast into the hot skillet and brown on all sides, then set aside.
Add celery, turnip and onion to skillet and brown.
Place the cooked vegetables in the slow cooker and add the roast on top.
Add in beef broth, rosemary and thyme.
Cook on high for 4-6 hours or 6-8 hours on low. Remove from cooker and let sit 15 minutes before slicing.
Make the gravy by measuring out 1 cup of liquid from the slow cooker. Add in 1/4 tsp of the xanthan gum and whisk together. Allow to sit while you carve the roast. Add the rest for a thicker gravy.
- Serve immediately.
Recipe adapted from LowCarbYum.com