Ingredients
2 lbs beef chuck roast
1 bunch kale
1 cup beef broth
1 onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
Instructions
Preheat the crockpot to low heat.
In a skillet, heat the olive oil and sear the beef chuck roast on all sides until browned.
Place the seared beef in the crockpot.
Add chopped onion, minced garlic, salt, pepper, and dried thyme.
Pour in the beef broth.
Cover and cook on low for 8 hours or until the beef is tender and easily shreds.
Before serving, add chopped kale and cook for an additional 15 minutes.
Shred the beef and mix well with the kale and broth before serving.
Notes
Feel free to add low-carb vegetables like carrots or bell peppers for additional variety.
For extra flavor, you can add a splash of balsamic vinegar or a low-sodium soy sauce alternative.
This recipe reheats well and can be kept in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American, Keto, Low-Carb
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 12g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg