This keto Sunday crockpot roast beef is the ultimate delicious and satisfying comfort food! Serve this for a special Sunday dinner or any time you’d like an amazing savory meal!
I made this keto Sunday crockpot roast beef as a special treat for my family, and they loved it! It has a couple extra steps and more ingredients than pot roast; but it’s well worth the effort to create this awesome dish. I grew up on a dairy farm in Wisconsin, so we regularly had beef. But often it was a dish made with ground beef, so a beef roast was saved for Sundays or for special occasions. This is true comfort food and I hope you’ll enjoy it as much as my family does!
Let’s talk about the vegetables in this keto Sunday crockpot roast beef!
In order to make this dish delicious and filling, while also keeping it low carb, we add onions, turnips, and rutabaga to our roast. You may be wary of onions when doing a keto plan; but used in moderation, they can absolutely be added to dishes. It really only takes a small amount of onions to add incredible taste to dishes. Turnips and rutabagas, again used in moderation, are great lower carb alternatives to use in place of potatoes. They are similar in texture to potatoes, and I think they add even more flavor! Both turnips and rutabagas are low-calorie foods which together provide us a source of antioxidants, calcium, fiber, folate, magnesium, potassium, and vitamins C and E. Turnips and rutabagas both have a distinctive taste which works wonderfully with our beef roast. Both are also harder than potatoes, so be careful when chopping them!
How do you make the broth for this keto Sunday crockpot roast beef?
The broth for this roast beef really makes the dish! We combine beef broth, tamari, keto brown sugar, Dijon mustard, and fresh oregano, rosemary, and thyme to make an incredibly flavorful broth. Almost all tamari is gluten free; but you’ll want to check nutritional labels to be sure. For my brown sugar, I used the Swerve brand as it contains zero calories and net carbs and tastes just like regular brown sugar. You can use your favorite keto brown sugar. The Dijon mustard gives our dish awesome mustard flavor, but you can use yellow mustard if you’d like. I love the addition of fresh herbs to this roast. I used a combination of oregano, rosemary, and thyme for this dish. If you’d like, you can substitute your favorite fresh herbs for your roast. Some great options include bay leaves, marjoram, parsley, or sage.
How can I serve this keto Sunday crockpot roast beef?
This is a delicious and satisfying dish that can be served all on its own! You can also serve this roast beef and vegetables with some of the broth it’s cooked in. If you’d like, you could serve this roast starting with a green salad. A Caesar salad is always a great option. You can also add some keto biscuits, cornbread, or English muffins to this roast beef dish. A fun option is to serve a few keto appetizers, then serve this roast beef as the main dish. You can also serve this roast beef as your main, then add a keto dessert or two to perfectly finish your meal!
Here are a few decadent keto desserts I think you’ll enjoy!
Cinnamon Sugar Keto Cheesecake Bars
Keto Chocolate Pumpkin Mousse Pie
No-Bake Keto Raspberry Cheesecake
Helpful Hints:
*To deglaze your pan, you can substitute beef broth for the red wine if you’d prefer.
*I used Dijon mustard for this dish, but you can use yellow or even spicy mustard if you’d like.
Main Kitchen Equipment and Utensils:
- Small mixing bowl
- Large skillet
- Medium mixing bowl
- Crockpot
Splash of Encouragement:
***Sing praises to the LORD, who dwells in Zion! Declare His deeds among the people. Psalm 9:11***
Keto Sunday Crockpot Roast Beef
This keto Sunday crockpot roast beef is the ultimate delicious and satisfying comfort food! Serve this for a special Sunday dinner or any time you’d like an amazing savory meal!
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon celery seed
- ½ teaspoon Italian seasoning
- ½ teaspoon pepper
- 4-5 pound beef bottom round or rump roast
- 2 tablespoons olive oil
- ⅓ cup red wine (or beef broth)
- ½ cup chopped onions
- 1½ pounds turnips, peeled and chopped
- 1 pound rutabaga, peeled and chopped
- 3 cups beef broth
- 2 tablespoons tamari
- 1 tablespoon brown sugar substitute (Swerve)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chopped oregano
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped thyme
Instructions
1. In a small bowl, combine garlic powder, salt, celery seed, Italian seasoning, and pepper. Stir to combine.
2. Season roast evenly with seasoning mix.
3. In a large skillet, over medium high heat, add olive oil. Once hot, sear roast on all sides. Place roast in crockpot.
4. In same skillet, add red wine or beef broth and onions. Saute, scraping bottom of pan to loosen any browned bits, until liquid is evaporated and onions are browned.
5. Place turnips and rutabaga evenly around roast. Top with onions.
6. In a medium bowl, add beef broth, tamari, brown sugar, and mustard. Whisk to combine. Add to crockpot.
7. Top roast and vegetables evenly with chopped oregano, rosemary, and thyme.
8. Cook on low 8-10 hours or on high 4-6 hours.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 605Total Fat: 33gSaturated Fat: 12gUnsaturated Fat: 20gCholesterol: 256mgSodium: 1069mgCarbohydrates: 9.5gNet Carbohydrates: 6.5gFiber: 3gSugar: 5gProtein: 65g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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