Keto Pot Roast with Ranch Seasoning and Mashed Cauliflower

5 from 18 votes
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a metal ladle pouring gravy over beef and mashed cauliflower.
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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.

an overhead shot of keto pot roast served over mashed cauliflower in a serving dish.

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

recipe ingredients labeled

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

numbered step by step photos showing how to make this recipe.

Slow Cooker

  1. 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. 
  2. 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.
  3. 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. 
  4. Add a big scoop of cauliflower mash to a bowl and top with the shredded roast and the thickened broth over the top. 
  5. Garnish with fresh parsley and enjoy!

Instant Pot 

  1. 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.
  2. Set the Instant Pot to high pressure and add the remaining ingredients.
  3. Lock the lid making sure the top vent is sealed. Cook on high pressure for 65-75 minutes (see notes). 
  4. 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. 
  5. 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. 
  6. Add a big scoop of cauliflower mash to a bowl and top with the shredded roast and the thickened broth over the top. 
  7. Garnish with fresh parsley and enjoy!

Keto Mashed Cauliflower

  1. 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. 
  2. 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.
  3. Blend together until smooth and top with fresh chives. Make sure NOT to blend or it will turn into a soupy puree.
  4. Serve in a bowl with the keto pot roast and gravy over the top.
an up close shot of keto pot roast topped with fresh parsley.

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. 
mashed cauliflower topped with shredded beef and fresh parsley

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!

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Keto Pot Roast with Ranch Seasoning and Mashed Cauliflower

By: Ashley McCrary
5 from 18 votes
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. 
Prep Time: 10 minutes
Total Time: 4 hours
Servings: 7 servings

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.

Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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Recipe Rating




55 Comments

  1. Tiffany says:

    I made this last night for our weekly dinner with grandparents. Everyone loved it!! Even the “not a big fan of pot roast” teenager enjoyed it! And the mashed cauliflower, that same kid ate those and liked it!!! I’ve tried to feed him cauliflower for YEARS and couldn’t get him to eat it no matter how it’s prepared or dressed up. This will definitely be a go to recipe!! Thank you!

    1. Ashley McCrary says:

      This is so great to hear. Thank you so much

  2. Jeni says:

    5 stars
    Roast is great but the cauli mash is the start! So so good!

    1. Ashley McCrary says:

      So happy to hear. And yes, the cauliflower mash is one of my favs

  3. Christy Keating says:

    I am excited to try this recipe this week! Two questions about the cauliflower mash – when you say to bring the bags of cauliflower rice to a boil, am I dumping them in a pot and adding water to cover? And then draining after it boils? Or just cooking the rice before mixing it with the other ingredients (which I would typically do in a skillet)? And then if I do not have a food processor, will a blender work? Thank you!

    1. Ashley McCrary says:

      Yes, you drain it after it comes to a boil You can certainly try a blender. A Vitamix would be the best bet with a blender.

  4. Jaime says:

    I tried cooking this recipe in my Instapot with the slow cooker option. I set it to “normal”. It fully cooked the roast within an hour and it’s not shredding like the photo. It’s a little more tough. Did I cook it too fast by accident? Is there a way to save my beef for dinner? Thank you. I love trying new recipes but get a little discouraged when I don’t get them right.

    1. Ashley McCrary says:

      I am not sure about the slow cooker version on the Instant Pot. That isn’t what I stated in the instructions. The instructions for the Instant Pot is for “pressuring cooking on HIGH PRESSURE” Pressure cooking is going to cook it quickly. If you hit the slow cooking option, that is totally different than pressuring cooking in the Instant Pot. So sorry it didn’t work for you. I would always be sure to double check the instructions.

  5. Joslyn Smeal says:

    Hi Mac,
    Just wondering if you could substitute different cuts of meat for this recipe? I have a butt roast and a Sirloin tip roast to use up just wondering if either of them would work. Thanks so much cant wait to make this!!!!

  6. Amanda says:

    This roast is super good! It’s even better as leftovers!

    1. Ashley McCrary says:

      Thank you!

  7. Erica says:

    Hi- I want to make this tonight and I’d love to make the clean ranch version, but don’t have all the ingredients and we’re in quarantine. I do have a ranch packet on hand…how much do I use of the packet?! Thank you so much ♥️

    1. Ashley McCrary says:

      I would use probably half the packet.

      1. Erica says:

        Thank you. I’m so appreciative of your response.

  8. Mrs Hamadani says:

    5 stars
    I have made this recipe twice now and it’s AMAZING!! I have never been confident in cooking roast, so I was hesitant. But my entire families loved this!!
    Thanks so much for your amazing recipes!!

  9. Sarah Ballard says:

    5 stars
    Absolutely delicious!! I have wanted to try this recipe for some time and finally got around to it! Mouth watering!

  10. Stephanie says:

    5 stars
    This was one of the most tender roasts we have had! So delicious my husband went back for seconds and bonus points giving us leftovers! So quick and easy to put together for those days you just don’t want to cook!

    1. Ashley McCrary says:

      Thank you Stephanie! So glad it was a hit.