Sunday Supper Pot Roast
With the help of a slow cooker, you can prepare a keto-friendly down-home dinner any day of the week, not just on Sundays. The roast turns out tender and savory every time.
- 1 (5-pound) bone-in beef chuck roast
- fine sea salt and ground black pepper
- 3 Tbsp ghee (or coconut oil if dairy free), divided
- 2 stalks celery, cut into 1/2-inch pieces
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 8 ounces sliced mushrooms
- 1 cup chopped onions
- 2 cloves garlic, minced
- 2 1/2 cups beef bone broth
Season both sides of the roast liberally with salt and pepper.
Heat 2 tablespoons of the ghee in a large skillet over medium-high heat. When hot, sear the roast for 5 minutes on each side, or until browned.
Place the celery in a 4-quart slow cooker. Set the roast on top of the celery and pour in any juices from the skillet. Add the thyme and rosemary sprigs.
Reduce the heat under the skillet to medium, add the mushrooms and the remaining tablespoon of ghee, and sauté for 5 minutes, until the onions are translucent and beginning to brown. add the garlic and sauté for another minute. Add the tomato paste and cook for 1 more minute. Add the beef broth, stir to combine, and bring to a simmer, then remove from the heat.
Pour the onion and mushroom mixture over the top of the roast in the slow cooker. Cover the slow cooker, turn the heat to high, and cook the roast for 5 to 6 hours, until the meat is fork-tender.
Pull the meat off the bones and discard the bones. Taste and add more salt and pepper, if needed. Served over mashed fauxtatoes or cauliflower rice.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 3 minutes or until warmed through.
Net Carbs: 3g