Pot Roast with Turnips and Radishes
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings20
minutes7
hours588
kcalPot 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.
