Hold onto your hats because this pot roast is so easy to prepare and so de-freaking-luscious you won’t believe it! It is also a one-pan situation which we keto-ers and NON-keto-ers alike love. As usual, this recipe is customizable depending on your situ and fave veggies. But I love this version because it uses celery root which is an incredible potato replacement. Celery Root, also called celeriac, is a root vegetable which is amazingly keto friendly. It also contains lots of fiber, Vitamin C and Vitamin K (good for bone health). Celery root is on the higher end of carb count for keto veggies but this is Sunday Pot Roast we are talking about, something I didn’t really think I could have because of all the super high carb veggies that are normally used. One cup contains 14.4g of carbs with 2.8g of fiber so you get a net carb count of 11.6g. This recipe has 4 servings so it only comes to 2.9g of carbs per serving. Yay!
So let’s get right into it!
2.5-3 lbs beef roast
2 medium sized carrots, peeled and cut into 2 inch sized pieces
1 cup celery root, peeled and cut into 2 inch sized pieces
2 stalks celery, cut into 2 inch sized pieces
1/2 small onion, chopped into large pieces
2 sprigs rosemary
4 sprigs thyme or 1 tsp dried thyme
2 bay leaves
1 tsp paprika
1/2 stick butter, cubed
1 cup chicken stock (not pictured)
salt and pepper
The first thing we need to talk about is how to ready your beef roast. It is important to remove the roast from the fridge and let it come to room temperature, 30-60 min depending on the thickness of your roast. During this period, season the roast LIBERALLY with salt and pepper. It is important for the seasonings to penetrate the meat and actually makes the meat more tender! What? you say, more tender? Yes. Trust me. The roast you see above was pre-seasoned, wrapped in foil and sat in my fridge for 4 hours. Then, I took it out and allowed it to come up to room temp for another hour. And oh my gosh, I couldn’t wait to get that thing roasted! Cooking the meat once the chill has come off allows it to cook faster and more evenly.
I am using a shoulder roast but chuck would also work great.
Once the roast has come up to room temp, dust it with some paprika. Totally optional but I highly recommend this step.
Preheat oven to 450 degrees.
Start chopping up those veggies. Try to get them around the same size. I like to use a larger chop because as the veggies roast, they will shrink up.
Throw those veggies into a roasting pan, drizzle with olive oil, season with about a tsp of salt and pepper and toss together, coating them well. Pour the chicken stock into the pan. Top with herbs and cubed butter. Then stick that roast right on top.
Roast at 450 degrees for 30 minutes. This will essentially sear the meat, creating a yummy crust. Then reduce the heat to 275 and continue roasting for 1.5-2 hours. Remember that all ovens are different so at 90 min check your roast to see if it is done to your liking. We are going to let this roast rest so you want it to actually be a little under what you are going for. I cooked mine for 2 hours and it was tender and juicy.
Remove the roast from the pan and let it rest for 10 minutes.
Slice up the roast and serve over the veggies. Spoon lots and lots of the jus over everything. This jus is packed with flavor so be generous!! Finish with some chopped parsley or chives.
We had enough for 4 servings so I packed half of it up for meal prep. And it was even better the next day!