Keto Pot Roast
Fork-tender chuck roast braised low and slow with mushrooms, radishes, and a rich herb gravy. At just 6.4g net carbs and 540 calories per serving, this comforting one-pot Sunday dinner takes about 3 hours 20 minutes and feeds the whole table without breaking ketosis.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This keto pot roast turns an inexpensive chuck roast into fall-apart-tender comfort food, with radishes standing in for potatoes and a glossy herb gravy tying it all together. It's the kind of low-effort, one-pot Sunday dinner that tastes like it took all day — because, happily, it mostly cooks itself.
Ingredients
- 3 lb boneless beef chuck roast
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp coconut aminos
- 8 oz cremini mushrooms, halved
- 1 lb radishes, halved (potato substitute)
- 2 stalks celery, cut into 2-inch pieces
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1/2 tsp xanthan gum (to thicken gravy)
Instructions
- 1
Preheat oven to 300°F. Pat the chuck roast dry and season all over with salt and pepper.
- 2
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast 4-5 minutes per side until deeply browned, then transfer to a plate.
- 3
Lower heat to medium. Add tomato paste and smashed garlic to the pot and stir 1 minute until fragrant. Pour in the beef broth and coconut aminos, scraping up all the browned bits from the bottom.
- 4
Return the roast to the pot. Tuck in the rosemary and thyme sprigs, cover, and braise in the oven for 2 hours.
- 5
Add the radishes, mushrooms, and celery around the roast. Cover and continue braising 60-75 minutes, until the meat shreds easily with a fork and the radishes are tender.
- 6
Transfer the roast and vegetables to a platter. Discard the herb sprigs. Bring the braising liquid to a simmer on the stovetop, whisk in the xanthan gum, and cook 2-3 minutes until the gravy thickens. Season to taste.
- 7
Slice or shred the roast, spoon gravy and vegetables over the top, and serve.
Tips & notes
- Radishes are the keto stand-in for potatoes here — their bite mellows completely during the long braise and they soak up the gravy. Turnips work too if you prefer.
- Leftovers keep 4 days refrigerated and freeze well for up to 3 months. The flavor deepens overnight, making this excellent for meal prep.
- No xanthan gum? Simmer the gravy uncovered a few extra minutes to reduce, or stir in 2 oz cream cheese for a richer (slightly higher-fat) finish.
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Frequently asked questions
- How many carbs are in keto pot roast?
- Each serving has 6.4g net carbs (9.2g total carbs minus 2.8g fiber), 540 calories, 42g protein, and 38g fat. This recipe makes 6 servings.
- Why use radishes instead of potatoes?
- Potatoes are far too starchy for keto. Radishes braise down to a soft, mild texture remarkably close to potatoes but with only a fraction of the carbs, keeping the dish firmly low-carb.
- Can I make keto pot roast in a slow cooker or Instant Pot?
- Yes. Sear and build the sauce on the stovetop first, then slow cook on low 7-8 hours, or pressure cook 60 minutes with a natural release. Add the radishes and mushrooms for the last 20-30 minutes of slow cooking, or with the meat for pressure cooking.
