Sometimes you just need a comfort food dish. This Easy Low Carb Pot Roast is made with simple ingredients and minimal active time. It makes a great entrée for a dinner party, a weekend meal, or a make-ahead dish for the week.
This Easy Low Carb Pot Roast was inspired by the following:
- Ina Garten’s Company Pot Roast
- Alton Brown’s Pot Roast
- Herb Rubbed Sirloin Tip Roast from Allrecipes
What You Need to Make Easy Low Carb Pot Roast
Equipment
- Cutting Board
- Chef’s Knife
- Measuring Cup
- Measuring Spoons
- Small Bowl
- Rimmed Baking Sheet – This is just a contained flat surface for drying off the beef and then applying the rub to it.
- Heavy Duty Aluminum Foil – This is just for lining the rimmed baking sheet for easier clean-up.
- Paper Towels
- Rubber Scraper – Or other stirring utensil.
- Dutch Oven – I like using a Dutch oven for this recipe because it does such a great job of holding in the heat and moisture. If you don’t have a Dutch oven, you can use a Large Sauté or Skillet for the sautéing steps and then transfer everything to an Oven Safe Cooking Vessel with a Lid for the long braise.
Ingredients
- Spices
- Paprika – You can use smoked, sweet, or hot based on your preferences.
- Kosher Salt
- Cumin
- Garlic Powder
- Ground Black Pepper
- Onion Powder
- Ground Cayenne Pepper
- Dried Oregano
- Dried Thyme
- Beef Roast – You can use just about any inexpensive cut of beef for this recipe. Some examples are: Flat Blade Roast and Bottom Round Roast.
- Avocado Oil – You could use regular Olive Oil if you prefer; just not Extra Virgin. The searing step is too high of a temperature for it.
- Red Onion – I like red onion for this recipe, but you can use another variety if that is what you have, can get, or prefer.
- Mushrooms – I typically use Baby Bellas, but White Button Mushrooms are great too.
- Whole Tomatoes in Purée
- Bay Leaves
- Stock or Broth – You can use Beef, Chicken, or Vegetable Stock or Broth. If you have time, I suggest making my Homemade Chicken+ Broth.
Getting Started with Making Easy Low Carb Pot Roast
The summarized version of this one is rub, sear, and braise for a long time.
Making and Applying the Rub
However, to provide a bit more detail, we’ll start with combining all of the seasonings. In a small bowl, thoroughly mix 1 ¼ tablespoons of Paprika, 1 tablespoon of Kosher Salt, 2 teaspoons of Cumin, 1 teaspoon of Garlic Powder, ½ teaspoon of Ground Black Pepper, ½ teaspoon of Onion Powder, ½ teaspoon of Ground Cayenne Pepper, ½ teaspoon of Dried Oregano, and ½ teaspoon of Dried Thyme.
Now it’s time for us to prep the meat. First, we’ll pat the beef dry with paper towels and lay it out on a foil lined rimmed baking sheet. (You can skip the foil, but I like easier clean-up.) Then, we can apply the rub to all sides of the beef. You will not use all of the rub at this time, so just set the rest aside for the moment. We’ll add it in when we get to cooking.
Cooking Easy Low Carb Pot Roast (Part 1)
Things are going to go fairly non-stop for the next several steps, so you can preheat the oven to 300°F.
If you are using a Dutch oven (which I recommend if you have one), use it to heat 2 – 3 tablespoons of Avocado Oil over medium high heat. If you don’t have a Dutch oven, just use a large sauté pan or skillet for this part.
We’re going to sear the beef on all sides to get a nice crust and color and then remove it from the heat. We’ll set it aside for the moment.
Then, in the same pan, we’ll add some additional Avocado Oil if needed and sauté 1 Red Onion (Chopped) and 12 ounces Baby Bella Mushrooms (Chopped or Sliced). You want to cook them until the onion has softened and the mushrooms have released their juices (about 8 minutes).
After that, we can add in the remaining seasonings and 28 ounces Whole Tomatoes in Purée and stir to combine. If you are using a Dutch oven, continue working in it. If not, you’ll want to transfer this mixture to an oven safe cooking vessel with a lid at this time.
Now, let’s return the Beef to the pan with the mixture and add 3 – 4 cups of Stock or Broth and 3 Bay Leaves. The amount of broth to add depends on the space you have remaining. You want to make sure that you can still safely get the vessel in and out of the oven without spilling scalding hot liquid. (I may have had some incidents of this in the past.)
The Long Braise (Part 2)
Finally, we’ll put the lid on the Dutch oven (or other dish) and place it in the oven. It needs to cook at 300°F for 4 hours or until fork tender.
Serve warm with the jus and perhaps some Creamy Cauliflower Rice Risotto.
Related Recipes
Looking for some other braised dishes? You might like one of these:
- Braised Beef in Wine Reduction Sauce
- Braised Beef Short Rib on Gorgonzola Chia Cauliflower Cakes
- Beef Roast with Tomato, Cumin, and Feta
Easy Low Carb Pot Roast
Ingredients
- 1 ¼ tablespoons Paprika
- 1 tablespoon Kosher Salt
- 2 teaspoons Cumin
- 1 teaspoon Garlic Powder
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Onion Powder
- ½ teaspoon Ground Cayenne Pepper
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Thyme
- 4 pound Beef Roast such as a Flat Blade Roast, Bottom Round Roast
- 3 – 4 tablespoons Avocado Oil Or regular Olive Oil
- 1 Red Onion Chopped
- 12 ounces Mushrooms Chopped or sliced. Either Baby Bella or White Button
- 28 ounces Whole Tomatoes in Purée 1 (28-ounce can)
- 3 Bay Leaves
- 3 – 4 cups Stock or Broth Beef, Chicken, or Vegetable Stock or Broth. If you have time, I suggest my Homemade Chicken+ Broth.
Instructions
- Combine all of the seasonings–1 ¼ tablespoons Paprika, 1 tablespoon Kosher Salt, 2 teaspoons Cumin, 1 teaspoon Garlic Powder, ½ teaspoon Ground Black Pepper, ½ teaspoon Onion Powder, ½ teaspoon Ground Cayenne Pepper, ½ teaspoon Dried Oregano, and ½ teaspoon Dried Thyme. Mix well.1 ¼ tablespoons Paprika, 1 tablespoon Kosher Salt, 2 teaspoons Cumin, 1 teaspoon Garlic Powder, ½ teaspoon Ground Black Pepper, ½ teaspoon Onion Powder, ½ teaspoon Ground Cayenne Pepper, ½ teaspoon Dried Oregano, ½ teaspoon Dried Thyme
- Pat 4 pound Beef Roast dry with paper towels and lay it out on a foil lined rimmed baking sheet. Apply the rub to all sides of the beef. You will not use all of the rub at this time, so the rest of it will go in while cooking. Preheat the oven to 300°F.4 pound Beef Roast
- Heat 2 – 3 tablespoons Avocado Oil in a Dutch oven or large skillet over medium high heat. Sear the beef on all sides to get a nice crust and color. Remove from the heat.3 – 4 tablespoons Avocado Oil
- In the same pan, add some additional Avocado Oil if needed and then sauté 1 Red Onion (Chopped) and 12 ounces Mushrooms (Chopped or Sliced). Cook until the onion has softened and the mushrooms have released their juices. About 8 minutes.)3 – 4 tablespoons Avocado Oil, 1 Red Onion, 12 ounces Mushrooms
- Add in the remaining seasonings and 28 ounces Whole Tomatoes in Purée. Stir to combine. If you are using a Dutch oven, continue working in it. If not, transfer this mixture to an oven safe cooking vessel with a lid at this time.28 ounces Whole Tomatoes in Purée
- Return the Beef to the pan with the mixture and add 3 – 4 cups Stock or Broth and 3 Bay Leaves. The amount of broth to add depends on the space you have remaining so that you can still safely get the vessel in and out of the oven.3 Bay Leaves, 3 – 4 cups Stock or Broth
- Put the lid on the Dutch oven (or other dish) and place in the oven. Cook at 300°F for 4 hours.
Equipment
- Measuring Cup
- Measuring Spoons
- Small Bowl
- Heavy Duty Aluminum Foil
- Paper Towels
- Rubber Scraper Or other stirring utensil
- Dutch Oven Or a Large Skillet and Oven Safe Cooking Vessel with Lid
Notes
- Crockpot Alternative Cooking
- Cook it 5 hours on High or 8 hours on Low after searing the beef and sautéing the vegetables.
Leave a Reply