📝 About This Recipe
This comforting classic reimagines the traditional pot roast by swapping starchy potatoes for earthy, nutrient-dense celery root, making it a dream for keto enthusiasts. Slow-braised in a rich red wine and bone broth reduction, the chuck roast transforms into succulent, fork-tender morsels that melt in your mouth. It is the ultimate 'set it and forget it' meal that brings the cozy warmth of a farmhouse kitchen to your table without the carb heavy-lifting.
🥗 Ingredients
The Roast
- 3 pounds Beef Chuck Roast (well-marbled, patted dry)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Avocado Oil (for searing)
Low-Carb Aromatics
- 1 large Celery Root (Celeriac) (peeled and cut into 1.5-inch chunks)
- 8-10 pieces Radishes (halved; they lose their peppery bite and mimic potatoes when slow-cooked)
- 6 cloves Garlic (smashed)
- 1/2 cup Onion (chopped (keep minimal for keto))
- 2 sprigs Fresh Rosemary (whole)
- 4 sprigs Fresh Thyme (whole)
The Braising Liquid
- 1.5 cups Beef Bone Broth (unsalted or low-sodium)
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot)
- 1 tablespoon Worcestershire Sauce (check label for sugar-free options)
- 1 tablespoon Tomato Paste (for depth and color)
- 1/4 teaspoon Xanthan Gum (optional, to thicken sauce at the end)
👨🍳 Instructions
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1
Begin by generously seasoning the beef chuck roast on all sides with kosher salt and freshly cracked black pepper. Let it sit for 10 minutes to reach room temperature.
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2
Heat the avocado oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Sear the beef for 5-6 minutes per side until a deep, dark brown crust forms.
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3
While the beef is searing, prepare your celery root by slicing off the gnarly exterior and dicing the white flesh into uniform 1.5-inch cubes.
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4
Transfer the seared beef to the slow cooker crock. Leave the fat in the skillet.
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5
In the same skillet, add the chopped onions and sauté for 3 minutes. Stir in the tomato paste and smashed garlic, cooking for another 60 seconds until fragrant.
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6
Deglaze the skillet by pouring in the red wine, scraping up all the brown bits (fond) from the bottom of the pan with a wooden spoon.
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7
Pour the wine and onion mixture over the beef in the slow cooker. Add the beef bone broth and Worcestershire sauce.
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8
Nestle the celery root chunks and halved radishes around the sides of the beef. Place the rosemary and thyme sprigs on top.
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9
Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours. The meat is done when it shreds easily with a fork.
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10
Once cooked, carefully remove the beef and vegetables to a warm platter. Discard the herb stems.
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11
Optional: Strain the liquid into a saucepan. Whisk in the xanthan gum and simmer for 5 minutes to create a thick, keto-friendly gravy.
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12
Shred the beef into large chunks and serve drizzled with the pan juices or gravy, surrounded by the tender celery root.
💡 Chef's Tips
Don't skip the searing step; that Maillard reaction is where all the deep, savory flavor originates. If you find celery root too earthy, you can soak the cubes in cold water with a squeeze of lemon for 10 minutes before cooking. Radishes are the 'secret weapon' of keto cooking—they lose their sharpness and take on the texture of red potatoes when slow-cooked. Always cook on 'Low' if time permits; beef chuck contains connective tissue that needs a long, slow breakdown for maximum tenderness. If the sauce is too thin, you can also whisk in a tablespoon of cold butter at the very end for a glossy, rich finish.
🍽️ Serving Suggestions
Pair with a side of buttery sautéed garlic spinach or kale. Serve over a bed of cauliflower mash for a double-dose of low-carb comfort. A crisp, dry glass of Malbec or Cabernet Sauvignon complements the richness of the beef. Garnish with fresh parsley and a sprinkle of Maldon sea salt just before serving. Leftovers make incredible keto 'tacos' when served in lettuce wraps with a dollop of horseradish cream.