Keto Pot Roast with Bacon (Slow Cooker, Lick-Worthy Gravy)

Bacon makes almost everything better, and a slow cooker pot roast is no exception. Keto pot roast with bacon has tender, juicy meat and a gravy genuinely worth licking the plate for.

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This is a surprisingly simple recipe for how good it tastes. Look for a cheap, tough cut of beef, rump, chuck, blade, or shoulder roast all work well, the sinew and connective tissue is exactly what builds flavor during a long, slow cook.

Chef Jenn’s Take on Keto Pot Roast with Bacon

Sear the beef hard, you want a real, dark brown caramelization, not just a light color change.

Brown the bacon, garlic, and onion right in the same skillet after searing the beef, about 4 to 5 minutes, until the onion is translucent and the bacon is cooked but not yet crispy. Deglaze that skillet with a bit of broth to lift the fond, those flavorful browned bits stuck to the bottom, and add it all to the slow cooker with the rest of the broth and herbs. Add the turnip only in the last hour or two, not from the start. Once done, drain the liquid into a saucepan and simmer about 10 minutes to reduce and concentrate the flavor, then thicken with up to half a teaspoon of xanthan gum, off the heat.

Plan on at least half a pound of pre-cooked meat per person, and do not go smaller than a 2-pound roast, or it genuinely is not worth the effort. Use thick-cut, good quality bacon, ends and pieces are often cheaper and work just as well. This freezes best covered in the gravy, so save that liquid.

What You’ll Love About Keto Pot Roast with Bacon

• A cheap, tough cut of beef turned into something genuinely great.
• A gravy genuinely worth licking the plate for, made from real pan drippings.
• Surprisingly simple for how much flavor it delivers.

Ingredients

• Chuck, rump, or shoulder beef roast – At least 2 pounds, or half a pound per person.
• Bacon – Thick-cut, good quality. Bacon ends and pieces are often cheaper and work just as well.
• Onion and garlic – Sliced and chopped.
• Beef broth – Low sodium or no salt added, so you can season it yourself.
• Turnip – Cut into 1-inch cubes, added partway through cooking.
• Dried thyme and rosemary – Fresh works too, use double the amount.
• Bay leaf – Whole, removed before serving.
• Cooking oil – Your preference.
• Xanthan gum – Optional, for thickening the gravy.

How To Make a Killer Slow Cooker Pot Roast

Scroll down for the full recipe card with exact measurements and printable instructions.

Season the beef with salt and pepper. Heat the oil in a skillet over medium-high heat and sear the roast on all sides. Set aside.

Cook the bacon, garlic, and onion in the same skillet for 4 to 5 minutes, until the onion is translucent and the bacon is cooked but not crispy. Set aside.

Deglaze the pan with 1/2 cup of the beef broth. Add the pan liquid to the slow cooker along with the rest of the broth.

Add the beef roast, bacon and onion mixture, and herbs to the slow cooker. Cook on high for 5 hours, or low for 8. Add the turnip 1 hour before it’s finished if on high, or 2 hours before if on low.

Drain the liquid into a saucepan and simmer for about 10 minutes to reduce and concentrate the flavors. Slice the roast and keep it warm while the liquid reduces.

Take the liquid off the heat and thicken with up to 1/2 tsp of xanthan gum. Season and serve.

Make It A Meal

Mashed Cauliflower is my first pick alongside this. For more slow cooker and beef favorites, Beef Barbacoa, Al Pastor Carnitas, and Beef Pot Roast Soup are all worth adding to your rotation.

Storage

This freezes beautifully. Chill it thoroughly in the fridge, then package in airtight, freezer-safe containers. It freezes best covered in the gravy, so save that cooking liquid rather than discarding it.

Frequently Asked Questions