Ingredients
500g (1.1 lb) boneless beef chuck roast
2 lemons
4 garlic cloves
1 cup (240ml) low-sodium chicken broth
2 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
Instructions
Pat the beef chuck roast dry with paper towels
In a small bowl, mix salt, pepper, rosemary, thyme, and minced garlic
Rub the spice mixture evenly over the roast
In a large bowl, toss the olive oil and minced garlic cloves with the remaining thyme
Place the roast in the crockpot
Top with lemon slices and garlic-herb oil mixture
Add chicken broth to the crockpot
Cook on low for 6-8 hours until the meat reaches 145°F (63°C), or high setting for 3-4 hours
Let rest for 10 minutes before slicing
Notes
Use a meat thermometer to ensure perfect doneness
Letting the roast rest before slicing preserves juices
Pair with keto cauliflower mash or green salad for a complete meal
Store leftovers in airtight containers for up to 4 days
- Prep Time: 15
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low-Carb/Keto
Nutrition
- Serving Size: 1 slice (approx 80g)
- Calories: 280
- Sugar: 2g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 13g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 70mg