Meals · Roasts, ribs & slow cooker
Keto slow-cooker pot roast with radishes and celery
Sunday pot roast without the potatoes: a chuck roast browned hard, then left in the slow cooker for 8 hours with tomato paste, thyme and rosemary. Radishes lose their bite and go soft like small new potatoes, and celery melts into the gravy.
- Time
- 505 min (25 prep + 480 cook)
- Servings
- 4
- Per serving
- 463 kcal
- Protein
- 42 g
Ingredients
- 1 3/4 lb chuck roast, boneless, one piece, hard fat trimmed
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tbsp olive oil
- 4 stalks celery, in 5 cm (2-inch) lengths
- 1 small onion, in thick wedges
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 1/4 cups bone broth, beef
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 lb 2 oz radish, trimmed, halved
To serve
- 2 tbsp fresh parsley, chopped
Steps
- Pat the roast dry and rub it all over with the salt and pepper.
- Heat the oil in a heavy skillet over high heat. Sear the roast about 3 minutes on each side, until deeply browned. Do not skip this: the crust is the gravy's flavour.
- Put the celery, onion and garlic in the slow cooker and set the roast on top of them.
- Stir the tomato paste into the broth in the hot skillet, add the Worcestershire sauce and scrape up the brown bits. Pour it over the roast and add the thyme, rosemary and bay leaf.
- Cover and cook on low for 6 hours (or high for 3 1/2).
- Tuck the radishes around the beef, cover and cook 2 hours more on low (1 1/2 on high), until the beef pulls apart with a fork, long past the USDA's 145°F safe minimum, and the radishes are soft.
- Lift out the beef and vegetables. Spoon the fat off the juices, remove the rosemary and bay leaf, and taste for salt. Break the beef into large pieces, return everything to the juices and scatter with parsley. Keeps 4 days in the fridge and freezes 3 months; reheat gently in its gravy.
Good to know
Out all day?
Put the radishes in at the start with the celery and cook 8 hours straight on low. They end softer and paler, and still work.
Can I thicken the gravy?
Yes. Whisk 1/4 teaspoon of xanthan gum into a cup of the warm juices, a pinch at a time so it does not clump, and stir it back in.
Can I use turnips in place of radishes?
Yes, in big chunks. They taste more like a potato, at about 61 instead of 64, and they do add some carbohydrate.
Alternative
Per
- Calories
- 101
- Protein
- (38%)
- 9 g
- Fat
- (54%)
- 6 g
- Carbohydrates
- (9%)
- 3 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 236 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1851 kcal goes into the pot and 1960 g of ingredients comes out as about 1840 g of food: 101 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.