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Keto Crockpot Roast Beef

The Most Tender Keto Crockpot Roast Beef Ever

5 from 1 reviews

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3 pounds boneless chuck roast, pat dried
1 tbsp salt
2 tsp dried thyme
1 tsp garlic powder
½ tsp paprika powder
½ tsp ground black pepper
1 tbsp olive oil
2 tbsp balsamic vinegar
1 cup water2 tbsp chopped onion
2 garlic cloves, minced
1 bay leaf
45 black peppercorns

For the gravy:
1/3 cup heavy cream
2 oz cream cheese


  1. In a slow cooker place the chopped onion, minced garlic, peppercorns, bay leaf and water. Set aside.
  2. In a small bowl combine salt, dried thyme, paprika, black pepper and garlic powder.
  3. Evenly pat the rub on all sides of the roast.
  4. In a large skillet heat the olive oil over high heat.
  5. Add the roast and sear on each side for 2 to 3 minutes.
  6. Transfer the roast to the slow cooker.
  7. Deglaze the pan with the balsamic vinegar and pour over the roast.
  8. Cover with a lid and cook on low for 8 hours.
  9. Remove the roast from the slow cooker.
  10. To make the gravy, strain the cooking juices and place in a saucepan.
  11. Bring to a boil over medium high heat and cook until reduced to 1/2 cup.
  12. Add the cream cheese and heavy cream and mix to combine.
  13. Simmer until the gravy is warmed.
  14. Slice the roast and serve with gravy.


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