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.
- 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
- Preheat the oven to 275°F.
- Season the roast with the salt and pepper.
- 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.
- Add the onion to the pot and brown for about 3 minutes, stirring. Remove the onion. Set them aside with the roast.
- Pour ½ cup of beef stock into the pot, scraping the bottom of the pan to loosen any browned bits.
- Add the remaining 2½ cups of beef stock, the garlic, and thyme to the pot. Whisk to combine.
- Add the roast and onion back into the pot. Place the turnips and radishes in the pot, surrounding the roast.
- 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.
- 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.
- Slice the pot roast and serve with the reduced sauce and vegetables.
Total Fat 25.2G
Total Carbohydrate 5.6G
Dietary Fiber 1.7G
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