Pull-apart-tender, low carb, and keto-friendly chuck roast with loads of amazing flavours for an impressive Sunday dinner that your family will love! Easily make this in a slow cooker or on the stovetop using mostly pantry ingredients. You can even add some veggies to the beef such as onions, potatoes, and carrots if desired but note this will no longer be keto. Either way, the result is always superb!


3 lb boneless chuck roast

1 tbsp kosher salt

1 tsp black ground pepper

2 tbsp extra virgin olive oil

1/4 c. balsamic vinegar

2 c. beef stock

2 dried bay leaves

1 tbsp dried rosemary

1 tsp garlic powder

1 tsp onion powder

1/2 tsp xanthan gum (optional)

Handful fresh flat-leaf Italian parsley, chopped (optional garnish)


Step 1: In cold water, rinse the roast, then pat dry using paper towels. Discard any hard fat before you season the roast with salt and pepper on both sides.

Step 2: On medium-high heat, warm a Dutch oven or large heavy-bottomed pot.

Step 3: To the pot, add the olive oil, then the roast. Sear the roast for approximately 3 to 5 minutes on each side.

Step 4: To a 6-quart slow cooker, add the bay leaves. On top of the bay leaves, place the roast.

Step 5: To the pot, pour the balsamic vinegar and beef stock. Immediately, add the rosemary, garlic powder, and onion powder. Bring this to a boil, stirring often with a wooden spatula and scraping the browned bits from the bottom of the pot. Then, pour this over the roast.

Step 6: Cover the slow cooker and set to cook the roast for 3 to 4 hours on high or 6 to 8 hours on low until pull-apart tender. Allow the roast to cook for an additional hour if you have put muscle into it.

Step 7: Take the bay leaves and discard them. Break the roast into chunks using 2 forks, removing any large pieces of fat.

Step 8: You can serve the roast right away in an au jus. Or make the au jus into gravy by simply sprinkling the xantham gum on top of the roast. Mix well until combined.

Step 9: Serve the chuck roast garnished with parsley. Enjoy!


To save time, you can skip searing the meat and just put all the ingredients except the xanthan gum and parsley in the slow cooker.

To make this on the stovetop, decrease the Dutch oven to a simmer, put the lid on, and cook the roast for 7 to 8 hours on low until pull-apart-tender.

Feel free to replace the balsamic vinegar with red wine.

If you prefer, you can also add onions, carrots, and potatoes to this dish (note it will no longer be keto) and set it to cook for 7 to 8 hours on low.