Low Carb Pot Roast
Chuck shoulder seared, then covered and braised low until the collagen melts and the beef pulls apart with a fork. Celery root stands in for potatoes, so this low carb pot roast lands at 3g net carbs for the roast, onion, and pan juices.
Servings: 6
Ingredients
Roast:
- 3 lb chuck shoulder roast
- salt , coat all sides
- black pepper, coat all sides
- 2 Tbsp butter or oil
- 1 onion , thick wedges
- 2 cup beef broth
Optional Vegetables:
- 4 carrot , 2″ chunks
- 1 lb celery root , peel, 2″ chunks
Instructions
Roast:
- Pat roast dry.
- Season all sides liberally with salt and pepper.
- Brown on all sides in butter or oil over medium-high heat.
- Scatter onion in pan.
- Set roast on onion.
- Add broth until liquid comes halfway up sides of roast.
- Cover tightly.
- Bake covered, matching oven temperature and time to the schedule below.
Oven Cook Times, Covered:
- Same-Day Roast, 3-4 hr, oven 300-325°F
- Overnight Roast, 8-10 hr, oven 190-210°F
- Next-Day Roast, 15-16 hr, oven 170-180°F
Add Vegetables:
- Add carrot and celery root around roast.
- Add broth if pan is dry.
- Re-cover.
- Raise oven to 325°F.
- Bake 1½ hr until vegetables are tender.
Finish:
- Test roast with a fork for no resistance.
- Rest covered 15 min.
- Spoon pan juices over roast to serve.
Notes
Chuck shoulder is not done when hot; it is done when collagen melts.
Covered cooking is mandatory.
Season heavily; a roast this size takes far more salt and pepper than most cooks expect.
Texture is the final doneness test; internal temperature near 200°F is a checkpoint, not a guarantee.
If the roast is tight, re-cover and keep cooking.
Lower oven temperatures hold the roast in the tender range longer and are harder to overcook.
Roast holds covered in a 170°F oven up to 4 hr without drying out.
Flavor improves after resting or overnight refrigeration.
Covered cooking is mandatory.
Season heavily; a roast this size takes far more salt and pepper than most cooks expect.
Texture is the final doneness test; internal temperature near 200°F is a checkpoint, not a guarantee.
If the roast is tight, re-cover and keep cooking.
Lower oven temperatures hold the roast in the tender range longer and are harder to overcook.
Roast holds covered in a 170°F oven up to 4 hr without drying out.
Flavor improves after resting or overnight refrigeration.
Nutrition Summary (per serving)
Net Carbs 3g
Carbs 4g
Fiber 1g
Calories 503kcal
Fat 30g
Sugar 4g
Protein 46g