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Classic Keto Pot Roast With Radishes

This classic keto pot roast is slow-cooked until tender with flavorful herbs, garlic, and buttery radishes that replace traditional potatoes. It is a comforting low-carb dinner packed with rich beef flavor and a savory homemade gravy.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 3 –4 lb chuck roast
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Method
 

  1. Pat the chuck roast dry with paper towels and season all sides with salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
  2. Heat olive oil in a skillet over medium-high heat. Sear the roast for 3–4 minutes per side until browned.
  3. Place sliced onions, garlic, and radishes into the slow cooker.
  4. Add the seared roast on top of the vegetables.
  5. Pour in beef broth and Worcestershire sauce. Add bay leaves and butter.
  6. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours until the beef is fork-tender.
  7. Remove the roast and radishes from the slow cooker. Discard bay leaves.
  8. For the gravy, strain the cooking liquid and return it to a saucepan. Simmer and whisk in butter and xanthan gum until slightly thickened.
  9. Slice or shred the pot roast and serve with radishes topped with keto gravy.
  10. Garnish with fresh parsley before serving.

Notes

  • Searing the roast before slow cooking creates a deeper, richer flavor.
  • Radishes become mild and potato-like after slow cooking.
  • For extra richness, add mushrooms or celery while cooking.
  • Store leftovers in an airtight container for up to 4 days.