Transform an all-American family favorite into a keto-friendly feast with this slow-cooker recipe for a tender and flavorful Rosemary & Thyme Pot Roast.
One of the challenges of transitioning from a Southern diet to a keto diet is learning how to make my family’s favorite meals keto friendly. We LOVE us some pot roast with carrots and mashed potatoes.
Fast forward to this morning… it’s Sunday. I’m trying to get ready for church and know the clock is closing in quickly on my 8-hour crock-pot window if I want to have dinner on the table at 6 p.m. I’m still without a recipe for this dadgum roast. So, I do what any other bona fide home cook would do, I whip something up! The result was a glorious, aromatic, tender, juicy, flavorful pot roast.
Is This Pot Roast Suitable For A Clean Diet?
Yes, it is. This meal is keto friendly, paleo friendly, gluten-free, and sugar-free. It contains all-natural ingredients and no dairy despite some pot roasts, which have butter, flour, and/or cream added to them. No preservatives nor artificial flavors are used, just ingredients you will find in nature. To ensure a clean meal, use high-quality products: organic, grass-fed, etc.
Which Vegetables Do You Recommend?
While I won’t add potato to this recipe — much to my disappointment — I will still complement the roast with the addition of carrots, parsnip, turnip, and onion (maybe not all at once, mind). You can also add cauliflower, broccoli, and brussels sprouts. Many of these have a slightly sweet taste, contain antioxidants, and are high in fiber.
Ingredients
- 1/4 cup extra virgin olive oil
- 1-2 tbsp red wine vinegar
- 1 tsp salt, 2 tsp thyme
- 2 tbsp rosemary
- 2 tsp parsley
- 1-2 tsp garlic powder
- 2.15 lb chuck roast
Instructions
- Whisk all the ingredients together until the oil and vinegar have married.
- Once your roast is in your crock pot, add enough water so that about half the roast is submerged.
- Pour your marinade on top of the roast, being careful to not let too much slide off into the water (this will become your crust).
- Cook on low 8 hours.
- Remove to cutting board or serving platter (we were so hungry I forgot to get a picture of this part) and let rest 10 minutes before cutting into the meat.
FAQs
Of course. Feel free to tweak these spice amounts to fit your preferences!
A meat thermometer is your best friend here. Occasionally check up on your meat to ensure it reaches the right temperature and you don’t overcook it. Also, make sure you have it set to a low heat and use the right amount of liquid. Doublecheck you have the right meat (i.e., chuck roast). You need a fatty cut, which keeps the meat moist.
Depends on the vegetable (and personal preference). Softer vegetables like mushrooms, tomatoes, and onions can go on top where they will cook in the juices of the meat. Root vegetables like potatoes, carrots, and turnips should go underneath where they will be in direct contact with the heat source.
How To Store Pot Roast
First, let the roast cool completely. Then put it in an airtight container and store it either in the fridge for 4 days or in the freezer for up to 6 months. If keeping the roast in the freezer, wrap it in plastic or foil before placing it in the airtight container. To reheat, make sure the internal temperature hits 165 F so that it’s safe to eat.
Rosemary Thyme Pot Roast
Ingredients
- 1/4 cup extra virgin olive oil
- 1-2 tbsp red wine vinegar
- 1 tsp salt 2 tsp thyme
- 2 tbsp rosemary
- 2 tsp parsley
- 1-2 tsp garlic powder
- 2.15 lb chuck roast
Instructions
- Whisk all the ingredients together until the oil and vinegar have married.
- Once your roast is in your crock pot, add enough water so that about half the roast is submerged.
- Pour your marinade on top of the roast, being careful to not let too much slide off into the water (this will become your crust).
- Cook on low 8 hours.
- Remove to cutting board or serving platter (we were so hungry I forgot to get a picture of this part) and let rest 10 minutes before cutting into the meat.
Nutrition