Keto Pot Roast with Bacon
It doesn't get much tastier than this amazing keto Pot Roast with Bacon - you won't believe how much the bacon really adds to the flavor!
Servings: 6 servings
Calories: 898kcal
Equipment
Ingredients
- 3 pounds rump roast chuck, rump, shoulder, blade roast are all fine
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp cooking oil
- 1 cup onion sliced
- 3 cloves garlic chopped
- 3/4 pound bacon chopped roughly
- 2 cups low sodium beef broth
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 2 cups turnip cut into 1-inch cubes
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 skillet for 4-5 minutes or 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 crock pot. Add the rest of the beef broth to the crock pot.
- Add the beef roast, bacon and onion mixture, and herbs to the crock pot. Set it to cook on high for 5 hours or on low for 8.
- Add the turnip to the crock pot 1 hour before it is finished if on high, or 2 hours before if on low.
- Drain the liquid from the crock pot into a saucepan. Simmer the liquid for about 10 minutes to reduce it and concentrate the flavors. While this is simmering, slice the roast and keep it warm.
- Take the cooking liquid off the heat and thicken with UP TO 1/2 tsp of xanthan gum. Season the gravy, adjusting the salt and pepper as needed, and serve!
Nutrition
Serving: 2slices of meat and 1/4 cup of gravy | Calories: 898kcal | Carbohydrates: 6g | Protein: 53g | Fat: 72g | Saturated Fat: 26g | Cholesterol: 194mg | Sodium: 777mg | Potassium: 1061mg | Fiber: 1g | Sugar: 3g | Vitamin C: 12mg | Calcium: 65mg | Iron: 5mg | Net Carbohydrates: 5g