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Day 6 Dinner: Beef Pot Roast + Carrots, Celery & Roasted Brussels Sprouts

Prep Time:

10 minutes

Cook Time:

6-8 hours (slow cooker) or 3-4 hours (oven)

Serves:

1

Level:

Intermediate

About the Recipe

Tender, juicy beef pot roast slow-cooked with carrots, celery, and aromatic herbs, served with roasted Brussels sprouts that are perfectly caramelized and seasoned. This comforting, low-carb dinner is packed with protein, fiber, and healthy fats.

Ingredients

Beef Pot Roast:

  • 1 lb beef chuck roast (grass-fed preferred)

  • 1 tablespoon olive oil or bacon grease (for searing)

  • 1 teaspoon sea salt

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • 1 teaspoon dried thyme or rosemary

  • 1 cup beef broth (sugar-free, homemade or store-bought)

  • ½ cup carrots, sliced into thick chunks (optional, moderate amount for low-carb)

  • ½ cup celery, sliced into thick pieces

  • 2 cloves garlic, minced


Roasted Brussels Sprouts:

  • 1 cup Brussels sprouts, trimmed and halved

  • 1 tablespoon olive oil or melted bacon grease

  • ½ teaspoon sea salt

  • ¼ teaspoon freshly ground black pepper

  • ¼ teaspoon garlic powder (optional for added depth)

Preparation

Prepare the Beef Pot Roast:

  1. Season the Beef:

    • Pat the beef chuck roast dry with paper towels.

    • Season all sides with sea salt, black pepper, garlic powder, onion powder, and dried thyme or rosemary.

  2. Sear the Roast (Optional but Recommended):

    • Heat 1 tablespoon of olive oil or bacon grease in a large skillet over medium-high heat.

    • Add the beef roast and sear for 3-4 minutes per side until a golden crust forms.

  3. Prepare the Slow Cooker:

    • Transfer the seared roast to the slow cooker.

    • Add the carrots, celery, minced garlic, and beef broth around the roast.

  4. Slow Cook the Roast:

    • Slow Cooker Option: Cook on low for 6-8 hours or on high for 3-4 hours until the beef is fork-tender.

    • Oven Option: Place the roast in a Dutch oven or oven-safe pot. Cover and cook at 300°F (150°C) for 3-4 hours until tender.

  5. Shred or Slice:

    • Once cooked, remove the roast and shred with forks or slice against the grain.

    • Spoon the juices and vegetables over the beef before serving.


Prepare the Roasted Brussels Sprouts:

  1. Preheat the Oven:

    • Preheat the oven to 400°F (200°C).

    • Line a baking sheet with parchment paper for easy cleanup.

  2. Season the Brussels Sprouts:

    • Place the halved Brussels sprouts on the baking sheet.

    • Drizzle with olive oil or melted bacon grease.

    • Sprinkle with sea salt, black pepper, and garlic powder (if using).

    • Toss to coat evenly.

  3. Roast the Brussels Sprouts:

    • Spread the Brussels sprouts in a single layer on the baking sheet.

    • Roast for 18-20 minutes, flipping halfway through, until golden brown and crispy on the edges.

  4. Optional Broil for Crispiness:

    • For extra crispiness, broil for 2-3 minutes at the end of cooking.


Assemble and Serve:

  1. Plate the Pot Roast and Brussels Sprouts:

    • Transfer the shredded or sliced pot roast to a plate.

    • Add the roasted Brussels sprouts on the side.

  2. Spoon Juices Over Roast:

    • Drizzle the rich cooking juices over the pot roast for extra flavor.

  3. Optional Garnish:

    • Garnish with fresh parsley or thyme for added brightness.


Tips to Make It Even Easier:

  • Use Pre-Cut Vegetables: Save time by using pre-cut carrots and celery.

  • Skip Searing for Simplicity: If short on time, skip the searing step and go straight to slow cooking.

  • Make It Ahead: Cook the pot roast a day in advance and reheat before serving. The flavors deepen after resting overnight.

  • Air Fry the Brussels Sprouts: For quicker crisping, air fry the Brussels sprouts at 375°F for 10-12 minutes.

  • Batch Cook for Meal Prep: Double the recipe to have leftovers for easy meals throughout the week.


Quick and Simple Flavor Boost Options (Optional):

  • Add Fresh Herbs to Roast: Add fresh rosemary or thyme sprigs to the slow cooker for added aroma.

  • Balsamic Glaze on Brussels Sprouts: Drizzle sugar-free balsamic glaze over the roasted Brussels sprouts for a tangy finish.

  • Garlic Herb Butter Drizzle: Melt butter with minced garlic and fresh herbs, then drizzle over the pot roast before serving.

  • Parmesan on Brussels Sprouts: Sprinkle grated Parmesan over the sprouts for a nutty, salty kick.

  • Add a Splash of Red Wine: Add ¼ cup of red wine to the pot roast for added depth of flavor.

  • Chili Flakes for Heat: Add crushed red pepper flakes to the Brussels sprouts for a spicy twist.


Recipes Created by BloodSugarChef.com

Meal Plan by American Diabetes Society

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