A tender and flavorful keto-friendly slow cooker roast beef, perfect for a low-carb meal. This recipe uses simple ingredients and slow cooking to create a juicy roast with a rich herb-infused gravy.
3 pounds beef chuck roast, trimmed of excess fat
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cup beef broth, unsalted
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
1 medium yellow onion, sliced
2 stalks celery, chopped
1 medium carrot, chopped
Pat the beef chuck roast dry with paper towels.
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme.
Rub the spice mixture evenly over all sides of the beef roast.
Heat olive oil in a large skillet over medium-high heat.
Sear the roast on all sides until browned, about 3-4 minutes per side.
Transfer the seared roast to the slow cooker.
Add the sliced onion, chopped celery, chopped carrot, and minced garlic around the roast in the slow cooker.
Pour beef broth and Worcestershire sauce over the roast and vegetables.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Once cooked, remove the roast and vegetables from the slow cooker and place on a serving platter.
Optional: Pour the cooking liquid into a saucepan, bring to a simmer, and reduce slightly to make a gravy.
Slice the roast beef against the grain and serve with the cooked vegetables and gravy.