This Keto Stove Top Pot Roast With Mushrooms recipe is melt in your mouth tender and full of flavor. The mushrooms add in a richness to the juices making a perfect rich gravy for both the beef and your side dish of choice.
Keep reading to find out the secret ingredient to this stove top pot roast that will become a family favorite!
This Keto pot roast recipe is great for a quick family meal or a delicious weekly regular dinner, too. We all have those meals that are so good no one complains about having it every week. In fact, those who aren’t on the keto diet will love it just as much!
Is Pot Roast good for weight loss?
It’s not a weight-loss food but it’s great for the keto-diet. Not only is it high in protein and no matter what food model you are following, eating moderate to high protein is very important to good health and body transformation.
What to I do if my pot roast is too tough?
There’s a high probability that if your pot roast is tough, you need to let it cook for a tad bit longer. The longer that you cook it, the more tender that it’s going to become.
But be careful, you can go overboard and cook it too long as well! Just follow the cooking time directions listed below to find the perfect time for cooking.
Can i make substitutions
I can almost guarantee you this tender pot roast recipe will have you going back for seconds. There’s something so comforting and delicious about the combination of the pot roast and mushrooms.
I really like to use portabello mushrooms in this recipe but substituting white mushrooms will work as well. I tend to swap them out and either tastes great.
You can also use coconut oil instead of olive oil but it will give it a little bit of a sweeter taste.
HOW TO MAKE KETO STOVE TOP POT ROAST WITH MUSHROOMS
- Mix together garlic powder, Italian seasoning, cocoa powder, salt, and black pepper to a bowl until well combined.
- Cover the surface of the chuck roast with seasoning mix, ensuring it is well coated. Let it rest for a few moments.
- Put 2 tablespoons of olive oil in a dutch oven over medium heat. Once the pan has heated, put in the chuck roast and brown for about 3-4 minutes on each side, or until seared.
- Remove the roast from the dutch oven.
- Add 1 tbsp of olive oil and add the mushrooms to saute for about 4-5 minutes.
- Add in the beef broth and scrape the bottom and the sides to get the brown bits off.
- Stir in the tomato paste and add the bay leaves. Put the chuck roast back in the dutch oven and cover.
- Turn the heat to low and let it simmer for about 3.5 hours.
- Toss out the bay leaves. Put the roast and mushrooms onto a platter and cover. Set aside.
- Bring the juices in the dutch oven to a boil then reduce the heat to let simmer. This should thicken the sauce.
- Spoon some of the sauce over the beef. Garnish with parsley and enjoy!
Do I let the pot roast rest once cooked?
I tend to think of the “resting period” for this cut of beef as what it’s doing when you’re thickening the sauce. It might be for just a few moments of time but it should be enough.
Some people might rest their meat even more but that’s up to them and their preference.
Side Dishes to Serve with this Keto-Friendly Chuck Roast
Side dishes are some of my favorite parts of meals. There are some great keto friendly side dishes that will go great with this pot roast. Some include:
Let me know how you and your family/company like this Keto Pot Roast by commenting and rating below!
Keto Stove Top Pot Roast with Mushrooms
- Dutch oven
- 1 tsp Garlic powder
- 1 tbsp Italian seasoning
- 1 tbsp Cocoa powder
- 1 tsp Sea salt
- ½ tsp Black pepper
- 3 lbs Chuck roast
- 3 tbsp Extra virgin olive oil divided
- 8 oz Portobello mushrooms sliced
- 4 cup Beef broth
- 1 tbsp Tomato paste
- 2 Bay leaves
- 2 tbsp Parsley chopped
- Start by adding in the seasonings which are garlic powder, Italian seasoning, cocoa powder, salt, and black pepper to a bowl. Mix and stir them to combine. Once it's mixed well, cover the surface of the chuck roast and press down so that it all sticks to it as well. Let it rest for a few moments and set it aside.
- Put two tablespoons of your olive oil in a dutch oven and turn on the stove to medium heat. Once the pan has heated up, put in the chuck roast and brown for about 3-4 minutes on each side. After that has happened, take the roast and put it on a plate.
- Put in a bit more oil and add in the mushrooms to saute. Stir every once in a while and cook them for about 4-5 minutes.
- Next, you're going to want to deglaze the pot. Add in some beef broth and scrape the bottom and the sides to get the brown bits off.
- Stir in the tomato paste and put in the bay leaves. Put the chuck roast back in the dutch oven and cover. Turn the heat to low and let it simmer for about 3.5 hours. The meat should be tender at this point.
- Take off the heat and toss out the bay leaves. Put the roast and mushrooms onto a platter and cover. Set aside.
- It's time to bring the leftover liquid to a boil then reduce the heat to let simmer. This should thicken the sauce. Spoon some of the sauce over the beef. Garnish with parsley and enjoy!