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.
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