Pot Roast with Turnips and Radishes

Pot roast is a weeknight classic at my house and also serves as a hearty comfort food. While potatoes and carrots aren’t allowed on the keto diet, substitute other root vegetables like turnips or radishes for a similar texture and equally great flavor.

Pot Roast with Turnips and Radishes
Pot Roast with Turnips and Radishes

Ingredients

  • 1 (4 to 5-pound) bottom round rump roast.
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 onion, quartered
  • 3 cups beef stock, divided
  • 2 garlic cloves
  • 2 fresh thyme sprigs
  • 2 turnips, peeled, roughly chopped
  • 2 cups radishes, halved
  • ¼ cup heavy (whipping) cream

Preparing:35 min Cooking:420 min

Directions

  1. Preheat the oven to 275°F.
  2. Season the roast with the salt and pepper.
  3. In a large Dutch oven over medium-high heat, heat the olive oil for 1 minute. Add the roast to the pot. Brown on all sides, about 2 minutes per side. Once browned, remove it and set aside.
  4. Add the onion to the pot and brown for about 3 minutes, stirring. Remove the onion. Set them aside with the roast.
  5. Pour ½ cup of beef stock into the pot, scraping the bottom of the pan to loosen any browned bits.
  6. Add the remaining 2½ cups of beef stock, the garlic, and thyme to the pot. Whisk to combine.
  7. Add the roast and onion back into the pot. Place the turnips and radishes in the pot, surrounding the roast.
  8. Place the pot, uncovered, into the preheated oven. Immediately reduce the heat to 200°F and cook for 6 to 6½ hours, or until the internal temperature reaches 130°F. Remove the roast from the oven and allow it to cool for 2 to 3 minutes. Transfer the roast and vegetables to a dish.
  9. Into a large saucepan over medium-high heat, pour the remaining liquid from the Dutch oven. Add the heavy cream. Bring the liquid to a boil. Reduce the heat to medium and let the sauce simmer for 4 to 5 minutes.
  10. Slice the pot roast and serve with the reduced sauce and vegetables.

Nutrition Facts

Calories 521
Total Fat 25.2G
Protein 69.1G
Total Carbohydrate 5.6G
Dietary Fiber 1.7G

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