Pot Roast with Turnips and Radishes

Pot Roast with Turnips and Radishes

3 from 18 votes
Course: DinnerCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

7

hours 
Calories

588

kcal

Pot roast is a weeknight classic at my house and also serves as a hearty comfort food. While potatoes and carrots aren’t allowed on the keto diet, I like to substitute other root vegetables like turnips or radishes for a similar texture and equally great flavor. My tried-and-true secret of thickening the gravy with heavy cream instead of flour also yields a uniquely rich take on this family favorite dish.

Ingredients

  • 3 lb Chuck Roast

  • 2 tsp Himalayan Pink Sea Salt

  • 1 tsp Cracked Pepper

  • 2 tsp Onion Powder, divided

  • 2 tsp Garlic Powder, divided

  • 2 tbsp Avocado Oil, divided

  • 1 1/2 lbs Turnips, cut into wedges

  • 1 1/2 lbs Radishes, halved

  • 3 Cloves Garlic, finely chopped

  • 1 Medium Red Onion, Chopped

  • 1 tsp Dried Parsley

  • 1/2 tsp Dried Thyme

  • 1/2 tsp Celery Salt

  • 1 1/2 cup Beef Bone Broth

  • 1 1/2 Tbsp Butter or Ghee

  • 3/4 Cup Heavy Cream

Directions

  • Combine Sea Salt, Pepper, 1 tsp Onion Powder, 1 tsp Garlic Powder in a small bowl.
  • Pat dry the Chuck Roast & generously rub seasoning blend from your small bowl all over the roast.
  • On the stove, heat 1 tbsp of Avocado Oil & sear all sides of the roast until browned. Add to slow cooker and cover.
  • Toss Radishes, Turnips, Onion, Garlic, 1 Tbsp Avocado Oil and remaining dried seasonings in a gallon size sealing bag to coat.
  • Pour vegetables around roast in slow cooker.
  • Add bone broth over vegetables and cover.
  • Cook your roast on high for 5-6 hours or low for 7-8 hours until the meat and vegetables are tender.
  • Once finished remove your meat and vegetables from the remaining cooking liquid in the slow cooker and cover with aluminum foil to keep warm.
  • Transfer remaining cooking liquid (strained) to a sauce pan over medium heat and add butter or ghee and heavy cream (add less than recipe calls for depending on your dairy tolerance). Bring to a simmer, stirring frequently until sauces thickens. Season with salt and pepper to taste and serve with or over pot roast and vegetables.

Notes

  • Vegetables can be pealed if desired but not required.

Nutrition Facts

8 servings per container

Serving Size1 servings


  • Amount Per ServingCalories588
  • % Daily Value *
  • Total Fat 45g 70%
    • Total Carbohydrate 11g 4%
      • Dietary Fiber 3.5g 15%
    • Protein 30g 60%

    • Vitamin A -1%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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