Keto Pot Roast with Ranch Seasoning and Mashed Cauliflower
Published Feb 06, 2020 Updated Sep 03, 2023
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What Makes This Recipe Great
It’s not Sunday at my house without a chuck roast in the slow cooker and green beans on the stove. I am always creating new roast recipes so that I can change up the flavor components from week to week. My brand-new ranch-seasoned keto pot roast served over keto mashed cauliflower is divine.
Spices are something I take very seriously when testing out a recipe. As I was building this one, I remembered a trick that my grandmother would use when cooking her version growing up. She would always add a dry ranch seasoning packet to the meat and beef broth. IT WAS AMAZING! Who knew that ranch would make such a great pot roast seasoning recipe?!
I love creating clean recipes that don’t have any additional fillers or sneaky ingredients. Although it is more work to combine all the spices, it is worth the extra effort. Furthermore, if you haven’t had my ranch seasoning, you are seriously missing out. In my opinion, it is a lot better than the packages you buy at the store.
If you love a beef roast, try my banana pepper pot roast or this super tender garlic ribeye roast.
How to Cook Chuck Roast (Ranch Style!)
This is a high-level overview of how to cook chuck roast with my yummy ranch pot roast seasoning. Jump to the step-by-step section or recipe card for more detailed instructions.
- First, figure out your cooking method. This roast is compatible with the crockpot, Instant Pot, and oven.
- Next, heat up a large skillet with a tablespoon of ghee and get a good sear on each side of your roast. I find that this step is really important for getting a tender and juicy roast.
- Once the roast is seared on each side, transfer it to a slow cooker along with the beef broth and spices. For other methods, check out the notes below in the recipe card.
- Add 2 tablespoons of my homemade ranch to the beef broth and secure the lid. Cook on low for 6-7 hours.
- Remove and serve over my famous cauliflower mash (instructions below!)
Ingredient Notes
Chuck Roast
- beef chuck roast: choose a cut of meat that has good marbling. This will make your keto pot roast tender and juicy and full of flavor.
- beef broth: you can also use bone broth or stock.
- ranch seasoning: see the homemade ranch pot roast seasoning ingredients below!
- xanthan gum: feel free to swap this for tapioca starch or arrowroot powder if that’s what you have on hand. You can also use cornstarch to thicken the gravy in a pinch.
- olive oil
“Ranch” Pot Roast Seasoning Mix
- salt: more or less to taste.
- dill weed
- dried parsley
- dried chives
- dried onions
- onion powder
- garlic powder
- black cracked pepper
Keto Mashed Cauliflower
- cauliflower rice: I used 2 bags of riced cauliflower. You can also you 1 head of cauliflower or a bag of cauliflower florets, chopped-boiled or steamed.
- ghee: Or use the vegan butter of your choice.
- garlic powder
- chives: fresh or dry)
- coconut milk: or any unsweetened, non-dairy milk you prefer.
- salt & pepper: add more to taste if needed)
- optional: dairy-free sour cream* or dairy-free cream cheese: Brands like Forager or Kite Hill make great options.
Recipe Step-by-Step
Slow Cooker
- Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and brown each side of the roast. 2 minutes or so on each side. If you are running short on time, skip this step.
- Turn the slow cooker on low and add the beef broth and roast. Season the top of your roast until completely covered with the spices. Allow the roast to cook on low for 6-7 hours.
- Once done cooking, remove the roast and remove any extra fat. Shred the roast with a fork. To thicken the broth, add a 1/2 cup of roast juice to a bowl along with 1 1/2 tablespoons of arrowroot flour or 1/2-1 teaspoon xanthan gum to the juice. Mix together until combined and add back to the slow cooker and allow to heat 10 minutes to thicken.
- Add a big scoop of cauliflower mash to a bowl and top with the shredded roast and the thickened broth over the top.
- Garnish with fresh parsley and enjoy!
Instant Pot
- Turn on the Instant Pot and set it to sauté and allow time to heat up. Add 1 tbsp olive oil and brown your roast on each side.
- Set the Instant Pot to high pressure and add the remaining ingredients.
- Lock the lid making sure the top vent is sealed. Cook on high pressure for 65-75 minutes (see notes).
- Once the cooking time is over, let the pressure release naturally for 10 minutes before moving the valve to “venting”, releasing the remaining pressure, and opening the lid.
- Remove the roast and remove any extra fat. Shred the roast with a fork. To thicken the broth, add a 1/2 cup of roast juice to a bowl along with 2 tablespoons of cornstarch or 1/2 teaspoon xanthan gum to the juice. Mix together until combined and add back to the instant pot and allow to heat on saute mode for 2-3 minutes to thicken.
- Add a big scoop of cauliflower mash to a bowl and top with the shredded roast and the thickened broth over the top.
- Garnish with fresh parsley and enjoy!
Keto Mashed Cauliflower
- Bring 1 head of cauliflower chopped or 2 bags of cauliflower rice to a boil, about 10 minutes. You can also cook the 2 bags in the microwave according to the bag instructions.
- Drain liquid from the cauliflower and add to the food processor with garlic powder, chives, ghee, coconut milk, dairy-free sour cream salt, and pepper.
- Blend together until smooth and top with fresh chives. Make sure NOT to blend or it will turn into a soupy puree.
- Serve in a bowl with the keto pot roast and gravy over the top.
Mac’s Pro Tips
- For the Instant Pot beef roast version, if your roast is not tender after 60-75 minutes, feel free to add more time. You may cook yours for up to 90 minutes or longer depending on how tender you like your roast.
- The best method to use to get the most tender beef roast is the slow cooker version.
Swaps & Substitutions
- Subs for xanthan gum would be 2 tablespoons cornstarch or 1 tablespoon tapioca or arrowroot flour mixed with the broth.
- If you use my bulk ranch seasoning recipe it includes powdered buttermilk so it won’t be dairy-free, whole30, or paleo. The ranch seasoning included in this post is clean. If you need a quicker option you can also sub 2-3 tablespoons of Hidden Valley Ranch seasoning.
Storage Tips
- This keto pot roast will last in the fridge for up to 4 days and can be frozen for up to 3 months.
Recipe FAQs
How many carbs are in mashed cauliflower?
In my keto mashed cauliflower there are just 4 grams of net carbs (including the dairy-free sour cream option). In the whole dish, mashed cauliflower, beef roast, and pot roast seasoning included, there are just 5 grams of net carbs per serving!
How do I pick the perfect chuck roast?
You’ll want to get a boneless chuck roast with a good amount of marbling. This will ensure a juicy, tender keto pot roast!
Can I use the ranch pot roast seasoning for other dishes?
Yes! This version is keto, so it does not include carrots and potatoes, however, if you wanted to make a standard pot roast, this ranch seasoning would go really well! In my opinion, ranch seasoning works with almost everything. I have a zillion recipes to prove it!
Try These Reader Favorite Recipes…
Keto Pot Roast with Ranch Seasoning and Mashed Cauliflower
This ranch-seasoned Keto Pot Roast recipe is an easy, comforting dinner that comes together so easily in either a crockpot or an Instant Pot. Serve over my keto mashed cauliflower for the perfect Low-Carb, Whole30, and Paleo dinner.
Ingredients
Roast
- 3-4 lb beef chuck roast
- 2 1/2 cups beef broth
- Ranch seasoning below*
- 2 tbsp olive oil
- Fresh parsley for garnish
- 1/2-1 teaspoon xanthan gum*
Seasoning:
- 1 tsp salt more or less to taste
- 1 1/2 tsp dill weed
- 2 tsp dried parsley
- 1 1/2 tbsp dried chives
- 1 tbsp dried onions
- 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1/4 tsp black cracked pepper
Cauliflower Mash
- 2 12 oz bags cauliflower rice (or 1 head of cauliflower, chopped-boiled or steamed)
- 1 tablespoon ghee
- 1/2 tsp garlic powder
- 1 tbsp chives fresh or dry
- 2 tbsp coconut milk
- 1/2 tsp salt add more to taste if needed
- 1/4 tsp pepper add more to taste if needed
- Optional: 2 1/2 tablespoons dairy-free sour cream* I use Forager
Instructions
Slow Cooker:
- Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and brown each side of the roast. 2 minutes or so on each side. If you are running short on time, skip this step.
- Turn the slow cooker on low and add the beef broth and roast. Season the top of your roast until completely covered with the spices. Allow the roast to cook on low for 6-7 hours.
- Once done cooking, remove the roast and remove any extra fat. Shred the roast with a fork. To thicken the broth, add a 1/2 cup of roast juice to a bowl along with 1 1/2 tablespoons of arrowroot flour or 1/2-1 teaspoon xanthan gum to the juice. Mix together until combined and add back to the slow cooker and allow to heat 10 minutes to thicken.
- Add a big scoop of cauliflower mash to a bowl and top with the shredded roast and the thickened broth over the top.
- Garnish with fresh parsley and enjoy!
Instant Pot Version:
- Turn on the Instant Pot and set it to sauté and allow time to heat up. Add 1 tbsp olive oil and brown your roast on each side.
- Set the Instant Pot to high pressure and add the remaining ingredients.
- Lock the lid making sure the top vent is sealed. Cook on high pressure for 65-75 minutes (SEE NOTES).
- Once the cooking time is over, let the pressure release naturally for 10 minutes before moving the valve to “venting”, releasing the remaining pressure, and opening the lid.
- Remove the roast and remove any extra fat. Shred the roast with a fork. To thicken the broth, add a 1/2 cup of roast juice to a bowl along with 2 tablespoons of cornstarch or 1/2 teaspoon xanthan gum to the juice. Mix together until combined and add back to the instant pot and allow to heat on saute mode for 2-3 minutes to thicken.
- Add a big scoop of cauliflower mash to a bowl and top with the shredded roast and the thickened broth over the top.
- Garnish with fresh parsley and enjoy!
Oven:
- Preheat oven to 275F.
- Add a large dutch oven over medium/high heat along with a little olive oil. brown each side of the roast. 2 minutes or so on each side. Once the roast is browned on both sides add in the beef broth. Season the top of your roast until completely covered with the spices.
- Put the lid on the dutch oven and place it in the oven. Roast for 3 hours for a 3-pound roast or 4 hours for a 4 to 5-pound roast. The roast is ready when it is fall-apart tender.
- Once done cooking, remove the roast and remove any extra fat. Shred the roast with a fork. To thicken the broth, add a 1/2 cup of roast juice to a bowl along with 1 1/2 tablespoons of arrowroot flour or 1/2-1 teaspoon xanthan gum to the juice. Mix together until combined and add back to the dutch oven and simmer over medium heat for 5-10 minutes until thickened.
- Serve over cauliflower mash and enjoy!
Cauliflower Mash:
- Bring 1 head of cauliflower chopped or 2 bags of cauliflower rice to a boil, about 10 minutes. You can also cook the 2 bags in the microwave according to the bag instructions.
- Drain liquid from the cauliflower and add to the food processor with garlic powder, chives, ghee, coconut milk, dairy-free sour cream salt, and pepper.
- Blend together until smooth and top with fresh chives. Make sure NOT to overblend or it will turn into a soupy puree.
- Serve in a bowl with the roast and gravy over the top.
Video
Notes
Mac’s Pro Tips
For the Instant Pot beef roast version, if your roast is not tender after 60-75 minutes, feel free to add more time. You may cook yours for up to 90 minutes or longer depending on how tender you like your roast.
The best method to use to get the most tender beef roast is the slow cooker version.
Swaps & Substitutions
Subs for xanthan gum would be 2 tablespoons cornstarch or 1 tablespoon tapioca or arrowroot flour mixed with the broth.
If you use my bulk ranch seasoning recipe it includes powdered buttermilk so it won’t be dairy-free, whole30, or paleo. The ranch seasoning included in this post is clean. If you need a quicker option you can also sub 2-3 tablespoons of Hidden Valley Ranch seasoning.
Nutrition
Nutrition is calculated with cauliflower mash also.
Storage Tips
This keto pot roast will last in the fridge for up to 4 days and can be frozen for up to 3 months.
Nutrition
Serving: 1serving of roast and cauliflower mash | Calories: 468kcal | Carbohydrates: 10g | Protein: 42g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1026mg | Potassium: 1231mg | Fiber: 4g | Sugar: 4g | Vitamin A: 66IU | Vitamin C: 81mg | Calcium: 82mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
I do not see nutrition info on this recipe? Any one have it? I really want to try it.