- extra water as neededif your pot has a loose fitting lid
Preheat the oven to 300 F and place the rack to the middle position. Trim any visible fat on the outside of the roast. Measure the seasonings into a small bowl. Peel the pearl onions by first slicing off the stem end, then using the blade of a paring knife to help coax the thin skin off of the onion. It will take several minutes to skin them all.
Heat a large dutch oven over medium heat. Dry the chuck roast with a paper towel and season both sides well with salt and pepper. When the pot is very hot, add the fat and swirl to coat the bottom of the pot. Brown the chuck roast on one side for 4-5 minutes then flip and brown the other side for another 4-5 minutes. Turn the heat to low.
While the dutch oven is heating and the meat is browning, start preparing the vegetables, adding them to a large bowl as you go. Then, nestle the vegetables in the pot around the browned pot roast. Add the seasonings, sprinkling them evenly over all.
In a medium bowl, add the wine to the tomato paste little by little while mixing with a small whisk or fork. Then add the beef broth. Pour the mixture over the ingredients in the dutch oven. The liquid should be almost to the top of the roast. If not, add a little more broth until it is. Turn the heat up to medium until the liquid is hot and begins to simmer.
Cover and place the pot roast into the oven to cook for 3 hours or until the roast is fall-apart tender. It's done when a fork pierces easily all the way through the meat and/or it shreds easily with a fork. Check after 3 hours but it may take as long as 4 depending on how thickly cut the chuck roast is.
**Check the pot every hour to add water if you have a lose fitting lid. At the end of cooking, replenish the gravy with water and scrape the caramelized bits (spatters) from the side of the pot into the gravy. Skim the fat and check the gravy or for seasoning.
Turn off the oven and return the pot roast to the oven to keep it warm for up to two hours. Make sure to add more water if needed. If left on the stove top it will keep hot for up to an hour.
NOTE: The nutritional information listed reflects the ACTUAL ingredients and quantities listed in the recipe. It does NOT reflect carb counts using subs - that's misleading and I don't play games. This is a LOW CARB recipe. It is low enough in carbs to be considered at keto carb levels. Keto is a metabolic state (brought on by eating at or below 50 total carbs (about 20-25 net carbs)) a day, and is not a particular food. I offer appropriate subs for the carrot (0.62 oz per person) and waxed potatoes ( 0.50 oz per person) in the post. If you don't want to use the new potatoes or carrot, use one of the subs offered in the post. I think you'll agree that a traditional recipe for pot roast uses many more carrots and potatoes as well as a gravy thickener and is many more carbs per person that this recipe. This recipe is delicious, low carb, and I stand behind it.
I always need to skim quite a bit of fat off the top of the broth after cooking. I don't skim all of it off, but I try to leave about 1/8 - 1/4 inch of fat at the top before adding any extra broth and scraping and incorporating any browned spatters from the pot into the gravy.
Low Carb Pot Roast
Amount Per Serving
Calories 312Calories from Fat 180
% Daily Value*
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Vitamin A 4750IU95%
Vitamin C 16.5mg20%
* Percent Daily Values are based on a 2000 calorie diet.