Keto Crock-Pot Beef: Julia Child’s recipe with bacon & onion instead of shallot, salt & plenty freshly ground black pepper with herbs.

Scale

1 tablespoon olive oil

2 pound boneless beef pot roast (grass-fed for Keto Healthy Heart)

1/4 cup red wine

3 cloves garlic, pressed

4 shallots, sliced

1/2 cup beef bone broth or beef stock (grass-fed for Keto Healthy Heart)

1 cup chopped parsnips or turnip (optional)

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Add oil to fry pan on medium heat. Add pot roast and sear on all sides.
Transfer roast to crock pot.
De-glaze pan with red wine, scraping up brown bits.
Add garlic and shallots and sauté until garlic is aromatic.
Add chicken broth. Simmer for 2 minutes.
Transfer mixture to the crock pot and pour on top of pot roast. Close crock pot lid.
Cook for 4 hours on high or 8 hours on low.
Remove roast from crock pot. Let rest for 10 minutes.
Slice. Pour juice over roast or use the juice to make gravy.

The recipe is based on the keto version and is approximate only. One serving has 6.75 grams of net carbs.
(Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)