Sunday dinners are the perfect time for making this recipe. But, you can make it any day of the week and the leftovers are even better.
The cocoa powder gives the dish a rich flavor and when combined with the tomato sauce it tastes like Mexican Mole’ sauce.
As it cooks covered in its juices, the meat will become so moist and tender that it will literally melt in your mouth!
KETO POT ROAST AND PORTOBELLOS

Ingredients
- 1 tsp. garlic powder
- 1 tbsp. Italian seasoning
- 1 tbsp. cocoa powder
- 1 tsp. sea salt
- ½ tsp. black pepper
- 3 lbs. chuck roast
- 3 tbsp. extra virgin olive oil, divided
- 8 oz. Portobello mushrooms, sliced
- 4 cups beef broth
- 1 tbsp. tomato paste
- 2 bay leaves
- 2 tbsp. fresh parsley, chopped
Instructions
- Add the garlic powder, Italian seasoning, cocoa powder, salt, and black pepper to a small bowl and stir to combine.
- Rub this mixture all over the surface of the chuck roast, pressing firmly to make sure it adheres.
- Set aside.
- Heat two tablespoons of olive oil in a large Dutch oven over medium heat.
- Once hot, add the seasoned chuck roast and brown on all sides, approximately 3-4 minutes per side.
- Once browned, remove the roast from the Dutch oven and transfer to a plate.
- Add the remaining tablespoon of oil and the Portobello mushrooms to the pot and sauté, stirring occasionally until the mushrooms develop some color and start to release their liquid, approximately 4-5 minutes.
- Deglaze the pot by adding the beef broth and scraping up any brown bits on the bottom to incorporate them into the liquid.
- Stir in the tomato paste and add the bay leaves.
- Return the chuck roast to the Dutch oven and cover.
- Reduce heat to low and simmer for 3 to 3½ hours, or until the meat is fall apart tender.
- Remove from heat and discard the bay leaves.
- Transfer the roast and mushrooms to a serving platter and cover to keep warm.
- Set aside.
- Bring the liquid in the pot to a boil over medium-high heat, then reduce the temperature down to medium for several minutes or until the sauce thickens a bit.
- To serve, spoon some of the pan sauce over the beef, along with some of the mushrooms.
- Garnish with fresh parsley, if desired, and pair with creamy mashed cauliflower, roasted radishes or your choice of sides.
Nutrition Facts
KETO POT ROAST AND PORTOBELLOS
Serves: 4
Amount Per Serving: | ||
---|---|---|
Calories | 598.96 kcal | |
% Daily Value* | ||
Total Fat 28.98 g | 43.1% | |
Saturated Fat 8.89 g | 40% | |
Trans Fat 0.84 g | ||
Cholesterol 217.72 mg | 72.3% | |
Sodium 1236.52 mg | 51.5% | |
Total Carbohydrate 5.69 g | 1.7% | |
Dietary Fiber 1.95 g | 4% | |
Sugars | ||
Protein 78.69 g |
Vitamin A 2.62 % | Vitamin C 4.32 % | |
Calcium 8.54 % | Iron 63.33 % |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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