Keto Pot Roast with Fauxtatoes
This may seem unbelievable, but I am dead serious when I say NOBODY in my family could tell I replaced the potatoes in this yummy crockpot pot roast with radishes -- NOBODY! All of the pink disappeared and the radishes became the texture of potatoes and soaked up the flavor of the roast. This is a family favorite! We get the biggest roast we can fit in our crockpot, because the leftovers never last long enough! We make both port and beef roasts with this recipe, but we prefer beef.
Calories: 609 kcalCarbohydrates: 12 gNet Carbohydrates: 8 gProtein: 52 gFat: 39 gFiber: 3 g
Ingredients
- 2 lb Roast We used beef
- 2 qts Beef Broth
- 1 pkt Lipton Onion Soup Mix
- 1 lb Radishes Cut in half and trimmed
- 1/2 yellow onion chopped
- 1 lb mushrooms sliced
- Lawrys Seasoned Salt to taste
- Garlic Powder to taste
- Onion Powder to taste
- Black Pepper to taste
Equipment
Instructions
- Put a crockpot liner in the crockpot (if you use one)
- Place the roast in the crockpot
- Generously rub the Seasoned Salt, Garlic Powder, Onion Powder and Pepper on all sides of the roast
- Add 2 qts of Full Fat Beef Bone Broth to the crockpot, pouring on the sides of the roast, not on top of it
- Add the radishes and mushrooms to the sides of the roast
- Sprinkle the packet of onion soup mix onto the roast making sure to get the majority on the vegetables
- Sprinkle the vegetables with a little Seasoned Salt and Pepper
- Push all of the vegetables down as far as they go. They should be almost covered by the broth (Add another quart of beef broth or water if there is not enough liquid.
- Cook in Crockpot on Low for 8-10 hours. Roast should fall apart with a fork when it's done.
Notes
The roast will be almost covered in the broth. This makes the roast fork tender, and the broth can be used to make the leftovers (if there are any) extra juicy.
The macros on the recipe are for a beef roast. If you make a pork roast, the macros are as follows:
