Winter Harvest Keto Roast (Printable)

Tender herb-crusted beef paired with roasted winter vegetables in a warming low-carb main dish.

# List of ingredients:

→ Meats

01 - 3.3 lbs beef sirloin roast, trimmed

→ Vegetables

02 - 2 cups cauliflower florets
03 - 2 cups Brussels sprouts, halved
04 - 1 medium rutabaga, peeled and diced
05 - 1 medium red onion, cut into wedges
06 - 3 cloves garlic, minced

→ Fats & Oils

07 - 3 tablespoons olive oil
08 - 2 tablespoons unsalted butter, softened

→ Herbs & Spices

09 - 2 tablespoons fresh rosemary, chopped or 2 teaspoons dried
10 - 2 tablespoons fresh thyme leaves or 2 teaspoons dried
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon sea salt, plus more to taste
13 - ½ teaspoon black pepper

# Steps:

01 - Set the oven temperature to 400°F and allow it to fully preheat.
02 - Pat the beef dry and coat entirely with 1 tablespoon olive oil, softened butter, rosemary, thyme, smoked paprika, 1 teaspoon salt, and black pepper. Rest at room temperature for 15 minutes.
03 - In a large roasting pan, toss cauliflower, Brussels sprouts, rutabaga, red onion, and garlic with remaining 2 tablespoons olive oil, adding a pinch of salt and pepper.
04 - Place the seasoned beef roast in the center of the pan atop the prepared vegetables.
05 - Cook for 55 to 70 minutes, stirring vegetables halfway through. Roast until beef’s internal temperature reaches 130°F.
06 - Transfer roast to a cutting board, loosely cover with foil, and let rest for 10 minutes.
07 - Slice beef and plate alongside roasted vegetables. Optionally, spoon pan juices over before serving.

# Expert Advice:

01 -
  • It tastes like real comfort food, not like you're punishing yourself for eating keto.
  • The whole thing comes together in one pan, which means cleanup is almost bearable on a weeknight.
  • Those caramelized vegetables steal the show and somehow make the roast taste even better.
  • You'll have leftovers that are somehow better the next day when you slice them cold or warm them gently.
02 -
  • Don't skip the resting step after roasting, no matter how hungry you are; those 10 minutes make the difference between a slightly dry roast and one that's tender and juicy.
  • If your vegetables aren't browning in the first 30 minutes, bump the heat up slightly; you want them caramelized, not just cooked through.
  • Use a meat thermometer, period. A roast at 55°C looks frighteningly pink until you cut into it, and that moment of doubt will haunt you if you don't trust the numbers.
03 -
  • Bring the roast to room temperature before cooking, not because it makes a huge difference, but because you'll feel more confident and it truly does cook more evenly.
  • Don't crowd the pan; if your roasting pan is small, the vegetables will steam instead of caramelize, and that's where half the flavor lives.

Go back