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, I like to substitute other root vegetables like turnips or radishes for a similar texture and equally great flavor. My tried-and-true secret of thickening the gravy with heavy cream instead of flour also yields a uniquely rich take on this family favorite dish.
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
While the USDA recommends cooking beef to a minimum of 145°F, meat continues to cook after it is removed from the heat. For a juicer, more tender pot roast, allow the meat to cook the additional 10°F while resting. If the meat does not reach 145°F after resting, return it to the heat. If you want to try it in an Instant Pot – cooking time could be 60-70 minutes with a 10 minute pressure release.
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