Keto Friendly Crockpot* Roast

This crock pot roast tastes amazing. It can even impress guest when they wonder how come you are loosing weight with 'this' type of food, and what do you eat in a ketogenic diet. It is simple to prepare and takes only a few ingredients. I like to use the chuck roast cut , but you can use any other cut that you like. Good ones for a roast are: chuck roast, shoulder pot roast, shoulder steak, etc. Make sure you have a fatty cut because the fat makes all the difference. When I make it I make a large portion so my guests can have seconds and I can have it for a few days.

    • 3 lbs. chuck roast

    • 1 coarsely chopped onion

    • 1/4 cup olive oil

    • 5-7 garlic cloves

    • 2 bay leaves  (Optional)

    • 2-3 large tomatoes

    • 1/2 bunch of parsley

    • 1 1/2 cup of water or you can use the chicken broth

    • Salt, pepper, cumin, turmeric, paprika, ginger powder, garlic powder and any other spice that you like such as cayenne pepper

In a big pot sauté the onion with the olive oil until golden.

Sear the meat from all sides so that it changes its color to brown (if you burn it a little it is even better!).

Remove the meat to a plate and add the tomatoes, garlic and spices. Rub the bottom of the pan so that the burnt drippings will be part of the sauce. Add 1 1/2 cup of water or broth and bring to a boil.

Put the meat in a crock pot - I like to leave it whole while its cocking and only when ready I cut it into portions. Pour on top of the meat the tomato sauce.

Cover and cook on high for 5 hours and then lower the temperature for another 3 hours or until it is time to serve (I don't like to cook it overnight - it gets a smoky flavor).

Goes well with the cauliflower mash (good when it is a festive meal and you are preparing a few dishes so an additional dish with chicken is not a problem) or roasted vegetables or spaghetti squash.

* If you prefer, instead of cooking it on a crock pot you can bake this roast. Bake it covered with a lid on 350F for at least 2 1/2 hours.

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