Low Carb/ Keto Pot Roast with Creamy No-Fail Gravy

Print Recipe

Cook Time 9

Course Main Course

Cuisine American

Ingredients

3 lb Beef Shoulder/Butt/ Roast
1 Medium Yellow Onion Large Diced
3 Stalks Celery Sliced
3 Carrots Sliced
2 Cups Radishes Cut into bite size
1 Green Bell Pepper Large Diced
1 Cup Mushrooms Sliced
2 tsp McCormickGarlic and Onion, Black Pepper and Sea Salt All Purpose Seasoning
2 tsp Salt
2 tsp Pepper
1 tsp Garlic Powder
1/4 cup Worcestershire Sauce
1/2 cup Beef Broth

Instructions

In Large crock pot, spray pot with non-stick spray – or usecrockpot liner
Throw in chopped Onion, celery, radishes, carrots, bell pepper, mushrooms
Place meat on top of veggies
Sprinkle with seasonings, and add Worcestershire sauce and beefbroth
Cover- Set on low for 8-9 hours. Or High for 3-4 hours.
ENJOY THE SMELL of your kitchen
Using 2 forks, shred your beef. Should be falling apart easily.

For the Gravy

Once Roast is done,
Spoon about 1 cup of veggies and 1 cup of the juices to a blender or a container
Blend until thick, by using emulsion blender or blender of choice. *See Notes
Plate Veggies and Meat then pour gravy on top or around. Serve warm.

Notes

Gravy Notes* Be very careful when blending your gravy. It will be very hot! Some blenders say do not blend hot liquid. Because of that, an emulsion blender is my preferred option.

Keyword dinner, easy, Keto Pot Roast, Low Carb Pot Roast