Keto Pot Roast with Gravy (Oven Braised & Tender!)

4.98 from 39 ratings

Keto Pot Roast with Gravy (Oven Braised & Tender!)

This keto pot roast is juicy, tender, and cooked low and slow in the oven for the ultimate Sunday dinner. It’s rich with beefy flavor, loaded with comforting vegetables, and topped with a silky homemade gravy. The best part? It’s keto, paleo, Whole30, and family approved.

Prep Time30

Cook Time4

Total Time4 30

Course: Main Course

Cuisine: American

Keyword: beef gravy recipe, dutch oven pot roast, paleo gravy, paleo pot roast, slow roast

Servings:

Calories: 539

Author: Natalie

Equipment

1 dutch oven

Ingredients

Dutch Oven Pot Roast

4 pounds boneless chuck roast
2 tablespoons kosher salt
2 tablespoons olive oil
3 whole onions skins removed, cut in quarters
8 medium carrots scrubbed, cut in 2" chunks
8 ribs of celery scrubbed, cut in 2" chunks
1 head of garlic cut in half
2 tablespoons tomato paste
6-8 cups beef broth
6 sprigs of fresh rosemary
6 sprigs of fresh thyme

Beef Gravy Recipe

4 tablespoons ghee or butter or high quality grass fed butter if diet allows
4 tablespoons tapioca flour
4 cups of the pot roast braising liquid fat removed
salt and pepper to taste

US - Metric

Instructions

Dutch Pot Roast

Preheat oven to 325ºF with the oven rack in the bottom third. Heat a dutch oven over medium high heat.
Pat the pot roast dry with a paper towel, then season all sides with kosher salt. (I don't season the meat with pepper because I find that browning it at this high heat gives the pepper a bitter taste.)
4 pounds boneless chuck roast, 2 tablespoons kosher salt
Brown the beef in the dutch oven by adding the olive oil, then searing the meat on all sides until it is golden brown, about 4-6 minutes per side.
2 tablespoons olive oil
Remove the meat from the dutch oven and transfer to a plate.
Scrape up all the brown bits from the bottom of the dutch oven by adding in 1 cup of the beef broth to the same dutch oven, then scrape up all the brown bits into the liquid. This is where you'll get a ton of flavor.
Layer the pot roast. Add half the carrots, celery, onion, garlic and herbs to the bottom of the dutch oven. Return the browned pot roast to the dutch oven on top of the herbs and veggies. Then arrange the remaining half of the onion, carrots, celery, herbs and garlic around the edge of the pot roast.
3 whole onions, 8 medium carrots, 8 ribs of celery, 1 head of garlic, 6 sprigs of fresh rosemary, 6 sprigs of fresh thyme
Add the broth and tomato paste to the dutch oven. You want enough to cover all the veggies, and 9/10th's of the pot roast. This will be anywhere from 6-8 cups. I like to the stir the tomato paste into 4 cups of the broth first, so it even distributes.
6-8 cups beef broth, 2 tablespoons tomato paste
Cover the dutch oven with its lid, and cook in the oven for 5 hours.
Remove from the oven. With a large spatula, lift the pot roast out from the dutch oven and transfer to a cutting board to rest. Careful! It's super tender and falls apart easily! With a slotted spoon, transfer the carrots and onions to a serving platter and tent with foil to keep warm. Discard the garlic and herbs.
Strain the fat from the pot roast braising liquid to use for the homemade gravy. You'll want 4 cups.

Beef Gravy Recipe

Heat a medium size sauce pan over medium heat.
Melt the ghee. Add in the tapioca flour and whisk vigorously until combined and there are no lumps. Cook for 30 seconds.
4 tablespoons ghee or butter, 4 tablespoons tapioca flour, 4 cups of the pot roast braising liquid, salt and pepper to taste
While whisking constantly, slowly pour in the beef braising liquid. Cook for 1-2 minutes until thickened, whisking every few seconds.
Season with salt and pepper to taste.

Serving

Shred the pot roast with 2 forks in to large chunks.
Serve the pot roast warm with the carrots, celery and onions, topped with the gravy. Best served with my mashed potatoes.
Leftovers will keep refrigerated in an airtight container for 5 days.
See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Video

Notes

Pick the Right Cut: Look for chuck roast with visible marbling. This fat breaks down and keeps the meat juicy.
Sear Deeply: Take your time browning all sides. It adds flavor and texture.
Braising Liquid Tip: If you don’t end up with 4 cups of liquid after cooking, top off with more beef broth before making the gravy.
Use a Real Dutch Oven: I love my 6-quart Lodge. It gives you the oven to table flexibility of a Le Creuset at a fraction of the price.
Leftovers: Store in an airtight container for up to 5 days. Reheat gently on the stovetop, the flavor gets even better.
Make Ahead Friendly: This pot roast is perfect for batch cooking. It reheats beautifully and makes great leftovers for bowls, wraps, or soups.

Nutrition