Make a classic family dinner that’s shockingly low in carbs! this low-carb Italian pot roast is made with carrots and gentle Italian flavors.
Low-Carb Pot Roast
I’m actually surprised that I haven’t made a low-carb pot roast recipe before. It’s one of the easiest things in the world to make.
And even the classic pot roast recipe is low in carbs (especially if you make it homemade and don’t use those seasoning packets). A pot roast is basically just a beef roast with veggies!
But instead of putting everything in the slow cooker and then battling meat that’s too tough or veggies that are too soft, I made this pot roast in the oven.
This is the best way to make a pot roast! It lets the flavors really soak into the meat.
Italian Pot Roast
What makes this an Italian Pot roast? It’s all in the seasonings I used. I combined Italian seasoning with more basil and a bay leaf.
And if you want to make it a bit spicier, add some red pepper flakes. I also used a can of diced tomatoes. But for even more flavor you could use Italian diced tomatoes.
For the garnish, I used some fresh Italian parsley. It’s the perfect thing to add on top.
It has a delicate aroma and adds to the classic Italian flavors in the meat and veggies.
Oven Roasted Pot Roast
This is not a super quick or a last minute recipe. It takes about three hours for the pot roast to cook in the oven.
I cooked it for a long time at low heat, about 275 degrees. Doing it this way instead of pan-frying or trying to cook it faster in a warmer oven will give you tender, juicy roast.
Remember to use a casserole dish, not a cooking or baking sheet. You’ll need to roast the beef in some beef broth.
Doing it this way will tenderize the meat and create a sauce that you can use to drizzle on top of the roast when you serve it.
What To Eat With Pot Roast
I made this roast with some veggies – carrots and celery. But if you want to serve a few more things with it, I have some ideas.
My favorite low-carb recipe to serve on the side with pot roast is garlic butter cauliflower mashed potatoes. Place the roast on top of the cauliflower mash and layer it with the gravy. Yum!
How To Store Pot Roast
You’ll probably have plenty of leftover low-carb roast to use in other recipes later in this week. Just make sure you store it correctly.
Place the cooked and shredded beef in an airtight container and keep it in the refrigerator for up to six months. The pot roast is freezer-friendly, too.
Keep it in a freezer-safe bag and store it in the freezer for up to six months.
Low-Carb Italian Pot Roast Recipe
Below are the ingredients (and step by step pictures) that you’ll need to make this low-carb Italian pot roast. Exact measurements and instructions are located in the printable recipe card, just a little bit further below.
Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 6
Net Carbs: 4 net carbs per serving
Ingredients:
Bacon chopped into pieces
Beef chuck roast
Onion
Large carrot
Celery
Minced garlic
Can diced tomatoes
Beef broth
Italian seasoning
Basil
Bay leaf
Salt and pepper
Instructions:
1. Preheat the oven to 275 degrees.
2. Add the bacon to a large oven-proof deep sided skillet or pot, and cook until crispy.
Remove, and set aside.
3. Slice the chuck roast into 3 large pieces, and season with salt and pepper to taste.
4. Sear the beef pieces on all sides in the bacon grease in the skillet or pot. Remove
and set aside.
5. Reduce the heat to medium, and stir in the onions, carrots and celery. Saute for 3
minutes. 
6. Mix in the garlic, Italian seasoning and basil. Saute for 30 seconds.
7. Add in the diced tomatoes, bay leaf and broth. Season with salt and pepper to taste.
8. Return the beef pieces to the skillet or pot, and cover it with tin foil or a lid.
9. Cook in the preheated oven for 3 hours.
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Low-Carb Italian Pot Roast
Equipment
- casserole dish
Ingredients
- 4 slices Bacon chopped
- 3 pounds Beef Chuck Roast
- 1/2 Onion chopped
- 1 large Carrot chopped
- 1/2 cup Celery chopped
- 3 tsp Minced Garlic
- 14.5 ounces Can Diced Tomatoes drained
- 2 cups Beef Broth
- 1 tsp Italian Seasoning
- 1 tsp Basil
- 1 Bay Leaf
- Salt and Pepper to taste
Instructions
- Preheat the oven to 275 degrees.
- Add the bacon to a large oven-proof deep sided skillet or pot, and cook until crispy. Remove, and set aside.
- Slice the chuck roast into 3 large pieces, and season with salt and pepper to taste.
- Sear the beef pieces on all sides in the bacon grease in the skillet or pot. Remove and set aside.
- Reduce the heat to medium, and stir in the onions, carrots and celery. Saute for 3 minutes.
- Mix in the garlic, Italian seasoning and basil. Saute for 30 seconds.
- Add in the diced tomatoes, bay leaf and broth. Season with salt and pepper to taste.
- Return the beef pieces to the skillet or pot, and cover it with tin foil or a lid.
- Cook in the preheated oven for 3 hours.
Notes
Net Carbs: 6 net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Italian Recipes
If you enjoyed this classic Italian pot roast recipe, here are some more keto Italian recipes you should make next. All of them are family-favorites!
