This Dutch Oven Pot Roast is cozy comfort food that just happens to be keto-friendly — no starchy veggies, just super tender chuck roast, mushrooms (optional), and a rich, savory au jus.
This tender and flavorful Pot Roast cooks on the stovetop in a rich broth with portobella mushrooms for an easy Sunday dinner the whole family will love! And for this roast, the most surprising flavor enhancer is cocoa powder!
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What is a Pot Roast?
The name “pot roast” comes from the way the roast is cooked. You take a tougher cut of beef, give it a good sear, then let it simmer low and slow in a big ol’ pot (like a Dutch oven) with some broth or stock. That gentle braising turns the roast into melt-in-your-mouth delicious.
Why Use Cocoa Powder?
Not only does unsweetened cocoa powder add a rich, deep flavor to beef but it also contains natural enzymes that can actually help tenderize the meat. The cocoa powder is an ingredient in the seasoning "rub" that will go all over the roast before searing it in the Dutch oven.
If you want a deep-dive into why you should use cocoa powder with beef, this Yahoo article Cocoa Powder is the Secret Ingredient for an Ultra Rich Pot Roast has everything you need to know.
Why Use Mushrooms?
Portobella mushrooms are a perfect mate for pot roast! They simmer right alongside the roast and soak up all the juices like little sponges. They're packed with rich, earthy flavor giving the roast and gravy a flavor boost; plus, they're low carb and yummy to eat! But don't fret; if you don't like mushrooms, leave them out.
About the Gravy
The gravy is more of an au jus than a traditional gravy. After the pot roast is cooked, all you do is reduce the liquid in the pot until it's slightly thickened. It won't be thick like a traditional starchy gravy, but it really doesn't need to be!
Ingredients with Notes
Chuck Roast - This budget-friendly cut of beef has a good fat-to-meat ratio (marbling) that gives it a lot of flavor.
Portobella Mushrooms - these low carb vegetables are packed with rich, earthy flavor giving the roast and gravy a savory flavor boost. Another great use for portobella mushrooms are these beefy, cheesy Lasagna Stuffed Portobella Mushrooms! With all the flavors of lasagna, but much lower in carbs!
Beef Broth - as the roast cooks, the broth prevents it from drying out and keeps it tender while adding even more beefy flavor. At the end, you'll have a nice au jus that's perfect served over mashed cauliflower!
Cocoa Powder - surprisingly adds a rich, deep flavor to the meat; no, it does not make the roast taste like chocolate, lol. It's one of the ingredients for the special rub.
Additional seasonings - adding a nice variety of seasonings that work together to enhance this pot roast include dried garlic powder, Italian seasoning, and bay leaves, salt, pepper, and fresh parsley.
Ingredient Substitutions
I love how versatile this recipe is! Even though it is most delicious with the listed ingredients, here are some great substitutes in case you need them.
| Instead of this ingredient | Use this ingredient |
|---|---|
| Chuck roast | shoulder roast, rump roast |
| Portobella mushrooms | regular mushrooms, turnips, rutabagas, beets |
| Beef broth* | low sodium beef broth or bone broth |
| Italian seasoning | Herbes de Provence |
| Dried garlic powder | minced garlic |
| Bay leaves | dried oregano or thyme |
| Fresh parsley | dried parsley flakes |
Recipe Steps with Photos
Here is a short overview of how to make this Dutch Oven Pot Roast. Use the recipe card when you make it!
Step 1. Mix all the seasonings together and then rub all over the roast.
Step 2. Sear the roast in a large Dutch oven then remove it from the pot.
Step 3. Saute the mushrooms in the Dutch oven.
Step 4. Add beef broth, tomato paste, and bay leaves to the pot.
Step 5. Return the roast to the pot. Cover and cook 3 to 3-½ hours.
Step 6. Transfer roast to a serving platter, top it mushrooms and gravy!
Tips You Should Know
First, the seasonings you put on the pot roast play a huge role in the final outcome (no brainer)! For this roast, the rub is the perfect blend of seasonings made just for beef! I know cocoa powder seems odd, but trust me on this one!
Second, sear and simmer! Searing all sides of the roast in a hot Dutch oven is a must for locking in the juices. Slow simmering in a flavorful beef broth with mushrooms, bay leaves, and a dash of tomato paste creates tender meat and flavorful vegetables.
Vegetables Options for Pot Roast
Besides mushrooms, you can keep it keto by using other types of low carb vegetables in the pot roast:
Root vegetables - turnips, rutabagas, beets, onions, garlic
Other vegetables - brussels sprouts, green beans, zucchini, bell pepper, broccoli florets, cauliflower florets
Keep in mind - be sure to chop root vegetables similar in size so they'll get tender at about the same time.
Cozy Serving Suggestions
Serve the roast and juices on top of mashed cauliflower or cauliflower rice for the most delicious side dish!
Try my loaded cauliflower casserole or roasted brussels sprouts with bacon for an extra side dish or two.
Frequently Asked Questions
I like to cook a roast in a Dutch oven on the stovetop because it's easy and handy! Stovetop offers (1) more precise temperature control, (2) quick monitoring of the cooking process to ensure the meat turns out perfectly tender and juicy, and (3) a quick way to add additional seasonings or ingredients if needed.
My top choice has always been a chuck roast. This budget-friendly cut of beef has a good fat-to-meat ratio (marbling) that gives it a lot of flavor. It comes from the shoulder "area" which means it can be tough. However, when it's cooked low and slow, it becomes a tender, show-stopping centerpiece for any meal.
A shoulder roast is similar to a chuck roast in flavor, but can have slightly more connective tissue, making it slightly tougher. However, a shoulder roast is still excellent for slow cooking methods like this recipe, resulting in a tender, flavorful meat.
A good alternative to chuck roast is the round roast (aka rump roast). It's a leaner cut of beef, which can seem a little dry, but when cooked slowly, it definitely produces a very tender roast.
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
More Main Course Cuisine
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Recipe
Dutch Oven Pot Roast (Keto-Friendly!)
Equipment
- 5-6 qt Dutch oven with lid
- measuring cup(s)
- measuring spoons
Ingredients
- 1 Tablespoon cocoa powder
- 1 Tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 pounds chuck roast
- 3 Tablespoons extra virgin olive oil, divided
- 8 ounces Portobello mushrooms, sliced
- 4 cups beef broth
- 1 Tablespoon tomato paste
- 2 bay leaves
- fresh parsley, chopped
Instructions
- Combine cocoa powder, Italian seasoning, garlic powder, salt, and pepper in a small bowl, stirring until well mixed. With your fingers, rub the seasoning blend all over the roast, applying pressure to make sure it adheres. Set aside.1 Tablespoon cocoa powder, 1 Tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon pepper, 3 pounds chuck roast
- In a large Dutch oven over medium heat, heat 2 tablespoons of olive oil. When the oil is hot, add the roast and sear it on all sides (until dark brown and crisp), about 3-4 minutes per side.
- Remove the roast from the Dutch oven and place it on a plate. Add the remaining tablespoon of oil and the mushrooms to the pot. Sauté the mushrooms, stirring occasionally, until they develop color and start releasing their liquid, about 4-5 minutes.8 ounces Portobello mushrooms, sliced
- Deglaze the pot by pouring in the beef broth and scraping up any browned bits from the bottom (this is where all the flavor is!). Stir in the tomato paste and add the bay leaves. Return the roast to the Dutch oven and put the lid on.4 cups beef broth, 1 Tablespoon tomato paste, 2 bay leaves
- Turn down the heat to low and simmer for 3 to 3½ hours, or until the meat is easily falls apart with a fork. Turn off the heat and remove the bay leaves. Carefully transfer the roast and mushrooms to a serving platter, covering them to keep warm. Set aside.
- Increase the heat to medium-high and bring the liquid in the pot to a boil. Then, reduce the heat to medium and simmer for several minutes until the liquid thickens slightly.
- When ready to serve, spoon some gravy over the roast, and top with mushrooms. Garnish with fresh parsley, if desired.fresh parsley, chopped
Notes
- Read my post for ingredient substitutions.
- Serve the roast and juices on top of mashed cauliflower or cauliflower rice for the most delicious keto comfort food! Try my loaded cauliflower casserole or roasted brussels sprouts with bacon for an extra side dish or two.
- This Keto Pot Roast is an "all-in-one meal," but you can't go wrong serving it with a simple green salad.
- If you also need a dessert option, consider these rich and creamy Keto Cheesecake Bars!
- Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids.
- If you like this recipe, please rate it and leave me a comment! I'd love to hear from you!
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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