Ingredients

The following ingredients have 4 Servings
  • 4-6 pound chuck roast
  • 2-3 tablespoons sea salt (or kosher salt)
  • 2-3 tablespoons pepper
  • 1 cup baby carrots (use half celery and half turnips for keto)
  • 1 onion (diced)
  • 2 cups beef broth
  • 1 teaspoon rosemary (dried)
  • 1 bunch thyme (couple sprigs)
  • 1 cup liquid from Crock-Pot
  • ¼-½ teaspoon xanthan gum (as needed to thicken)

Instruction

  • Drizzle olive oil over the chuck roast on all sides.
  • Sprinkle liberally with salt and pepper on all sides.
  • Place in a steaming hot skillet and brown on all sides.
  • Once brown on all sides, remove and let rest.
  • Place carrots and onions in skillet to brown and grab the juices from the roast.
  • In the bottom of your slow cooker, add onions and carrots.
  • Top with the roast.
  • Add in beef broth, rosemary and thyme.
  • Cook in the slow cooker on high for 4-6 hours or 6-8 hours on low. The meat will become incredibly tender.
  • To make the gravy, measure out 1 cup of liquid from the Crock-Pot. Sprinkle in ¼-½ tsp of Xanthan Gum and whisk together. Allow to sit while you plate up the rump roast.
  • For a thicker gravy, use ½ tsp. For a runnier consistency use ¼ tsp.