Here’s a bold and comforting Keto Pot Roast recipe featuring green peppers or chiles for a rich, slightly spicy twist. It’s low in carbs, high in flavor, and perfect for slow cooking or pressure cooking.
🥩 Keto Pot Roast with Green Peppers or Chiles
Ingredients:
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3–4 lb chuck roast (or any well-marbled beef roast)
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1–2 tbsp olive oil
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Salt and black pepper, to taste
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp smoked paprika (optional)
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1 medium onion, sliced
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1–2 green bell peppers, sliced
(or substitute with 1 small can of diced green chiles for heat) -
3–4 cloves garlic, minced
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1 cup beef broth (or bone broth for extra nutrients)
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1 tbsp tomato paste (optional, adds depth)
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1 tbsp Worcestershire sauce (optional, check for keto-friendly version)
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1 tsp dried oregano or thyme
🔪 Instructions (Slow Cooker or Dutch Oven):
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Season and Sear:
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Pat the roast dry, then season all over with salt, pepper, garlic powder, onion powder, and paprika.
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Heat olive oil in a skillet or Dutch oven over medium-high heat.
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Sear the roast on all sides until browned (about 3–4 minutes per side).
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Layer the Flavor:
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Place sliced onions, green peppers or chiles, and garlic into the slow cooker or under the roast in a Dutch oven.
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Add seared roast on top.
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Add Liquid:
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Mix beef broth with tomato paste and Worcestershire (if using), then pour over the roast.
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Sprinkle oregano or thyme over the top.
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Cook:
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Slow Cooker: Low for 8–10 hours or High for 4–5 hours.
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Dutch Oven: Cover and bake at 300°F (150°C) for 3–4 hours, until fork-tender.
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Shred and Serve:
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Once tender, shred the meat with two forks.
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Stir into the juices and peppers.
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Serve with keto-friendly sides like cauliflower mash, sautéed greens, or over riced cauliflower.
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🌶️ Optional Additions:
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Add 1–2 chopped jalapeños for a spicier version.
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Stir in cream cheese or sour cream at the end for a creamy pepper-beef stew.
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Top with shredded cheese and avocado for a Tex-Mex bowl.