Juicy Keto Crockpot Roast You’ll Want to Make Again & Again
Make a juicy, fork-tender keto crockpot roast packed with low-carb vegetables and herbs. Perfect for cozy family dinners or weekly meal prep.
- Prep Time: 20 mins
- Cook Time: 8 hrs
- Total Time: 8 hrs 20 mins
- Yield: 6–8 servings
Ingredients
– 3 lbs beef chuck roast
– 3 cups beef broth (low sodium)
– 1 cup chopped onion
– 1 cup chopped celery
– 1 cup chopped radishes (low-carb potato swap)
– 1 cup sliced mushrooms
– 4 cloves garlic, minced
– 2 tbsp tomato paste (low sugar)
– 2 tbsp olive oil or butter
– 2 tsp salt
– 1 tsp black pepper
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 tsp paprika
– 1 tbsp Worcestershire sauce (or coconut aminos for strict keto)
– Fresh parsley for garnish (optional)
Instructions
1. Pat beef roast dry and season generously with salt, pepper, thyme, rosemary, and paprika.
2. (Optional) In a skillet over medium heat, sear the roast on all sides with olive oil or butter to lock in flavor.
3. Place roast into crockpot. Add chopped onion, celery, radishes, mushrooms, garlic, tomato paste, and Worcestershire sauce.
4. Pour beef broth over the roast and vegetables.
5. Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours until the beef is fork-tender.
6. Remove roast, shred or slice, and return to juices. Garnish with fresh parsley before serving.
Notes
Use radishes instead of potatoes to keep carbs low. Add zucchini in the last 30 minutes for extra veggies. Taste and adjust salt at the end.