Pot Roast with herbed horseradish gravy will melt in your mouth. A delicious gluten free and low carb meal.
This straightforward dish is delectable enough to serve for holiday dinners and easy enough to serve on a weekly basis.
Types of Meat used for Making Pot Roast
Most tough meats are wonderful for braising. The longer you cook them, the easier they will fall apart.
My favorite cut of meat to make pot roast is a chuck roast. Chuck roast has the most marbleized fat and connective tissues, therefore it is the most tender.
Top round roast is another great choice. The top round roast is the best for cutting slices of meat.
Brisket is a popular alternative choice. Cut in slices against the grain if using brisket.
What type of beer to use
There are many gluten free beers available these days. A lager, pilsner, or blonde would be most suitable. For a list of over 100 gluten free beers click here.
Cooking Pot Roast for Yourself
Here’s the deal, if you are on the fly leaving for work in the morning and want to have an AMAZING dinner when you get home, just throw it all in your slow cooker, turn it on low and go! You’ll return home to a dinner ready to eat and have the most incredible aromas lingering throughout your house.
Don’t feel limited in the use of vegetables but be mindful that root vegetables will not break down as easily.
Cooking for Guests
If you are cooking for guests, you might apply a tiny bit more effort. Save your baby carrots, potatoes, and pearl onions for the last hour of cooking.
Use whole carrots, onions, and celery to flavor your roast while cooking. Roughly chop into two inch slices and add to the stock.
First, brown the meat in a couple tablespoons of olive oil. Next, remove the meat from the pan and brown the onions for about 10 minutes.
Add the garlic cloves and cook for another three to four minutes. Deglaze with the beer.
Return the roast to the roasting pan and add all remaining ingredients. Cover and cook on the stove for 2 1/2 hours at a simmer.
Carefully remove the roast from the pan. Strain and remove the cooked vegetables from the pot. Return the roast and liquid to the pot and add your vegetables, then return to heat and cook an additional hour.
The stock also makes the most amazing gravy. A recipe for herbed gravy is included in the recipe block.
Even if you’re not making gravy, DO NOT throw this stock away! Save and freeze it in an air-tight container and use for soup at a later date. In fact, we will be making a mouthwatering keto french onion soup with it in just a couple of weeks!
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Looking for more great recipes? Check out keto French onion soup and low carb cottage pie.
French onion soup 
Cottage Pie
Pot Roast with Herbed Horseradish Gravy
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: serves 10–12 1x
- Category: Main Course
- Cuisine: American
- Diet: Gluten Free
Description
Pot Roast with herbed horseradish gravy will melt in your mouth.
Ingredients
For the Beef:
3 pounds beef roast
2 tablespoons olive oil
2 onions, coarsely chopped
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
8 cloves garlic, smashed
15 sprigs fresh oregano
8 sprigs fresh thyme
3 fresh bay leaves
25 black peppercorns, whole
1 teaspoon cayenne
24 ounces gluten free beer
3–5 cups beef broth
For the vegetables:
1 pound baby carrots
1 pound pearl onions
2 turnips
For the gravy:
4 cups beef broth
1 cup beef broth combined with 1/4 cup cornstarch
3 T horseradish, straight-extra hot
3 tsp chives, minced
3 tsp dill, minced
2 tsp parsley, minced
1/2 cup sour cream
1/3 cup heavy cream
1 tsp kosher salt
1/4 tsp fresh ground black pepper
Instructions
For the Beef:
- Brown the beef in olive oil.
- Remove the meat from the pan and brown the coarsely chopped onions for about 10 minutes.
- Add the garlic cloves and cook for another 3-4 minutes.
- Deglaze with the beer.
- Return the roast to the roasting pan and add all remaining ingredients, except the other fresh vegetables.
- Cover and cook on the stove for 2 1/2 hours.
- Carefully remove the roast from the pan.
- Strain and remove the cooked vegetables from the pot.
- Return the roast and liquid to the pot and add your vegetables, then return to heat and cook an additional hour.
For the Gravy:
Heat 4 cups of broth in a large skillet.
Mix one cup of broth and cornstarch together and add to the heated broth, whisk together.
Bring to a boil for 5 minutes, continuously whisking.
Reduce heat and add the horseradish, salt, pepper, and sour cream.
Add the heavy cream and fresh herbs.
This pot roast is delicious. So much flavor. It’s one of my favorites!!
I am so glad you like the recipe so much! Thanks for your comments!