Dutch Oven Pot Roast (Keto-Friendly!)

Cooked sliced roast topped with mushrooms and sliced portobella mushrooms on a white serving platter.

Dutch Oven Pot Roast (Keto-Friendly!)

This tender and flavorful Keto Pot Roast cooks in your Dutch oven 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! This recipe is versatile, making it easy to keep it keto!

Course Dinner, Entree

Cuisine American

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings

Calories 748kcal

Author Anne Clark | My Kitchen Serenity

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