Go Back
–+ servings

Rosemary and Thyme Pot Roast

Avatar photoRhonda Cawthorn
Slow-cooked chuck roast infused with rosemary and thyme—this keto pot roast turns a Sunday classic into an herb-scented feast with zero net carbs.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Beef, Main Course
Cuisine American
Servings 4
Calories 569 kcal

Ingredients
  

  • 1/4 cup extra-virgin olive oil
  • 1 to 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 2 tablespoons dried rosemary
  • 2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 2 teaspoons dried thyme
  • 2.15 pounds chuck roast

Instructions
 

  • Whisk the olive oil, vinegar, salt, rosemary, parsley, garlic powder, and thyme together until the oil and vinegar have married. 
  • Add your roast to your Crock-Pot, pouring in enough water so that about half the roast is submerged.
  • Pour your marinade on top of the roast, being careful to not let too much slide off into the water (this will become your crust). 
  • Cook on low for 8 hours.
  • Remove to cutting board or serving platter and let rest 10 minutes before cutting into the meat.

Nutrition

Calories: 569kcalCarbohydrates: 1gProtein: 48gFat: 42gSaturated Fat: 14gSodium: 286mgFiber: 1g
Keyword Rosemary and Thyme Pot Roast
Tried this recipe?Let us know how it was!