Keto Chuck Roast Recipes Crock Pot

Keto Slow Cooker Pot Roast Healthy Recipes Blog

WebMay 1, 2022 · Instructions. Season the meat with 1 teaspoon kosher salt and ¼ teaspoon black pepper. Place the roast in the slow cooker pan …

Rating: 5/5(541)
1. Season the chuck roast with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
2. Place the roast in the slow cooker pan and add the sliced onion, garlic and parsley. Pour the beef broth (or wine) on top.
3. Cover and cook on low for 7 hours.
4. Remove the slow cooker pot roast to a plate. Set the slow cooker to WARM. Strain the cooking juices into a glass measuring cup, then return the beef to the slow cooker and cover, to keep warm while you make the gravy.

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The Best Crock Pot Keto Pot Roast Whole Lotta Yum

WebApr 15, 2024 · Sprinkle both sides of the roast with salt and pepper. Heat a large skillet over medium-high heat. Add the oil. Sear the roast on the top and bottom. Remove the roast …

Rating: 5/5(7)

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CROCKPOT KETO POT ROAST RECIPE (MISSISSIPPI …

WebSep 26, 2020 · This rich and flavorful Low Carb Pot Roast stays good for 3-4 days in the fridge or 5-6 months in the freezer in a freezer-safe …

Rating: 4.7/5(122)
1. Place roast in the slow cooker.
2. Add all other ingredients. If you prefer not to use a store-bought ranch seasoning packet you can make the seasoning homemade.
3. Cook on low 8-9 hours or high 4-5 hours.
4. Shred with a fork and serve.

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Classic Low Carb Pot Roast with Vegetables & Gravy

WebNov 11, 2016 · Heat a large dutch oven over medium heat. Dry the chuck roast with a paper towel and season both sides well with salt and …

Rating: 4.9/5(39)
1. Preheat the oven to 300 F and place the rack to the middle position. Trim any visible fat on the outside of the roast. Measure the seasonings into a small bowl. Peel the pearl onions by first slicing off the stem end, then using the blade of a paring knife to help coax the thin skin off of the onion. It will take several minutes to skin them all.
2. Heat a large dutch oven over medium heat. Dry the chuck roast with a paper towel and season both sides well with salt and pepper. When the pot is very hot, add the fat and swirl to coat the bottom of the pot. Brown the chuck roast on one side for 4-5 minutes then flip and brown the other side for another 4-5 minutes. Turn the heat to low.
3. While the dutch oven is heating and the meat is browning, start preparing the vegetables, adding them to a large bowl as you go. Then, nestle the vegetables in the pot around the browned pot roast. Add the seasonings, sprinkling them evenly over all.
4. In a medium bowl, add the wine to the tomato paste little by little while mixing with a small whisk or fork. Then add the beef broth. Pour the mixture over the ingredients in the dutch oven. The liquid should be almost to the top of the roast. If not, add a little more broth until it is. Turn the heat up to medium until the liquid is hot and begins to simmer.

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