Seasonal Glow Keto Roast (Printable)

Tender beef with seasonal vegetables and herbs delivers a hearty low-carb main course.

# List of ingredients:

→ Beef

01 - 2.6 lbs beef chuck roast, tied
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper

→ Vegetables

05 - 1 medium rutabaga, peeled and cut into 3/4-inch cubes
06 - 2 medium turnips, peeled and cut into wedges
07 - 1 small fennel bulb, trimmed and sliced
08 - 7 oz Brussels sprouts, halved
09 - 1 medium red onion, cut into wedges

→ Aromatics & Herbs

10 - 4 garlic cloves, smashed
11 - 1 sprig fresh rosemary
12 - 2 sprigs fresh thyme
13 - 1 bay leaf

→ Liquid & Seasoning

14 - 1/2 cup unsalted beef broth
15 - 1 tbsp apple cider vinegar
16 - 1 tsp Dijon mustard

# Steps:

01 - Preheat oven to 325°F. Pat beef dry and season evenly with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 3 to 4 minutes per side. Remove beef and set aside.
03 - Add rutabaga, turnips, fennel, Brussels sprouts, and red onion to the pot. Sauté until lightly golden, approximately 4 to 5 minutes.
04 - Stir in smashed garlic cloves, rosemary, thyme, and bay leaf. Cook until fragrant, about 1 minute.
05 - Return beef roast to the pot. Whisk together beef broth, apple cider vinegar, and Dijon mustard; pour over beef and vegetables.
06 - Cover pot tightly with lid and transfer to oven. Roast for 1 hour and 30 minutes or until beef is fork-tender and vegetables are fully cooked.
07 - Remove from oven and let rest 10 minutes. Discard herb sprigs and bay leaf. Slice beef, arrange with vegetables, and drizzle with pan juices.

# Expert Advice:

01 -
  • It's a complete, restaurant-quality meal that happens to be keto and gluten-free—no need for separate sides or apologies about what you're eating
  • The low-carb vegetables (rutabaga, turnips, fennel) caramelize beautifully and become just as craveable as traditional potatoes
  • Everything happens in one pot, which means fewer dishes to clean and more time enjoying dinner with the people you care about
  • It's elegant enough for guests but honest enough for a quiet weeknight when you deserve something special
02 -
  • Don't skip the searing step, even though it feels like it takes forever. The difference between a seared roast and one that goes straight into the oven is the difference between something memorable and something merely edible.
  • Check the beef's tenderness with a fork after about 1 hour 20 minutes, not at the full time. Some ovens run hotter than others, and you want to catch it at exactly fork-tender, not falling apart.
  • The vegetables' size matters more than you'd think. Cut them too small and they'll disintegrate; too large and they won't soften enough. Medium, consistent pieces are your friend.
  • If your pan juices look thin or watery after cooking, it's usually because the vegetables released a lot of moisture. Tilt the pot so the liquid pools in one corner, skim any excess fat if you want to (or don't—it's delicious), and taste before you serve. The apple cider vinegar should already be brightening it.
03 -
  • If you want to add richness without carbs, stir 1 tablespoon of unsalted butter into the pan juices right before serving—it creates a silky sauce that makes everything taste restaurant-quality
  • Swap the rutabaga or turnips for celery root or kohlrabi if you want variety; they have similar carb profiles and cook in the same time
  • For a deeper, more complex flavor, add a pinch of smoked paprika to the seasoning, or a tiny splash of soy sauce to the braising liquid
  • This roast is naturally gluten-free, but always check your broth and mustard labels for hidden allergens—not all brands are created equal

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