Pot Roast

12 Servings

Ingredients For Wet Rub

Pink Himalayan Salt –

to your taste

Black Pepper –

to your taste

2 Tbsp -Olive Oil ( you

can also use avocado or

coconut oil ) This

is optional as the meat

itself will release natural


4 Tbsp – Organic Red

Wine Vinegar

4 teaspoons – Minced Garlic

4 teaspoons – Ground Cumin

4 teaspoons – Dried Oregano

Ingredients For Pot Roast

5.5 pounds – Boneless

Beef Chuck

8 ounces – Small Red

Onion, cut into chunks

1 cup – Diced Tomatoes

13 ounces – Sliced


6.5 ounces – Baby

Carrots, roughly

chopped (optional)

4.5 ounces – Celery

Stalks, roughly chopped

32 ounces – Beef Broth

Instructions For Wet Rub

  1.  Polk holes into the chuck with a fork and set aside. This step helps to tenderize the meat.
  2. In a small bowl combine the ingredients for the wet rub: garlic, vinegar, oil, cumin and oregano. Mix well and set aside.
  3. Season the chuck with salt and black pepper to your taste.
  4. Pour the wet rub over the beef and massage the seasoning into the meat. At this point, you could transfer the meat to your slow cooker or you could cover it and allow it to marinate overnight

Instructions For Pot Roast

  1. Transfer your seasoned beef to your slow cooker and add the following: beef broth, mushrooms, onion, celery, carrots and tomatoes.
  2. Set the crock-pot to cook on high for 8-10 hours.
  3. Serve this over cauliflower rice or cauliflower mash


Keto With Lee

Pot Roast

Nutrition Facts


1 cup of carrots has = 195mg potassium, 6g carbs, 2.9g sugar, 0.6g protein, and 1.7g fiber. Carrots are OK to eat on a ketogenic diet. (information from the great Dr. Eric Berg).
1 cup of tomatoes = 292mg potassium, 4.8g carbs, 3.2g sugar, 1.1g protein, and 1.5g fiber.
The amount that I used will NOT kick you out of ketosis. We did not use a full cup! 
1 serving of this dish:

 Fat = 16.1g, Carbs = 5.0g, Dietary Fiber = 1.4g, Protein = 66.2g, and Sugar = 2.2g  Yielding 3.6g Net Carbs!

Please note: These Macros are estimates according to the ingredients I used