About
Preparing meals ahead is important when following the keto diet, since most meals are very protein focused. This is why I like to use the slow cooker to cook meats, since you can “set it and forget it” even while at work. I like to use a chuck roast for this with some carrots and celery. Carrots are necessary to get the right flavor, but you don’t need to use much since they do have carbs, so I will use more celery. Carrots make the roast too sweet anyways. Chop all the veggies and add about ⅓ of them to the pot at the beginning and the rest towards the last 1 ½ of cooking if you like them to have texture. If you don’t have time for that, simply add them all at the beginning. Also, use fresh thyme sprigs and whole bay leaves if you can. I used 3 thyme sprigs and 3 small bay leaves.
Ingredients
- 48 oz, boneless, raw, lean only (yield after cooking) chuck roast
- 2 teaspoon kosher salt
- 1 ½ teaspoon coconut oil
- 5 stalk large (11"-12" long) celery raw
- 1 cup, chopped carrots raw
- ½ cup, chopped onions raw
- 3 teaspoon thyme fresh
- 2 tsp, crumbled spices bay leaf
- 2 clove garlic
- 4 cup beef broth
- ¼ teaspoon black pepper
Instructions
- Heat medium skillet on medium-high heat until hot. Add coconut oil and swirl to coat pan. Season chuck roast with kosher salt using 1 teaspoon of salt per side.
- Add chuck roast to the pan and let it cook without touching it until it is browned on the bottom about 5-6 minutes. Flip and repeat on the other side.
- Cut carrots on a bias into 2” pieces as well as the celery. Dice onion into large 1 ½” pieces. Add seared roast to the bottom of a 6 qt. crockpot and top with carrots, celery, onion, thyme, bay leaves, garlic cloves, beef stock and black pepper. Cover and place on HIGH for 7-8 hours until meat is very tender.
Nutrition Facts
- Servings: 6
- Calories: 384.4kcal (per serving)
- Fat: 17.5g (per serving)
- Carbs: 4.9g (per serving)
- Protein: 48.5g (per serving)
