Tender beef, slow-braised in a flavorful, Italian-inspired sauce loaded with herbs and veggies, this low-carb braised beef with gravy is a one-pot meal you’ll be making on repeat in no time! The beef cooks for a couple of hours, simmering in a Dutch oven alongside veggies and aromatics like garlic (LOTS of garlic, to be exact).
But the “secret ingredient” that adds a whole lot of flavor is bacon (always, right?). Serve this braised beef with the creamiest cauliflower mash for a healthy, low-carb dinner!
A Must-Try Recipe
I love a good recipe that works for a variety of diets, and this braised beef recipe is a must-try! My family enjoys it (even my toddler approves!) and you can easily adapt it to work with what you have.
Here’s why I love this recipe:
- it’s low-carb, keto-friendly (also gluten and dairy-free), and works for paleo and Whole30 diets,
- it’s easy to prep and the oven does most of the work,
- GRAVY. Need I say more?
What is Braised Beef?
Braising is a cooking method that begins with a sauté or browning, followed by a long, slow cook in liquid (tightly covered) until the meat becomes fork-tender. A good braised beef recipe uses broth or wine, plus lots of aromatics to infuse the meat with all that great flavor.
To keep things low-carb, we skip the wine (but if you have a low-sugar variety then feel free to try it out!) A Dutch oven is the easiest way to make braised beef, but you don’t have to use one for this recipe. If you have a roasting pan and aluminum foil, that will work well, too!
Ingredients You’ll Need
To make this low-carb version of braised beef with gravy, you’ll need the following ingredients. The beef chuck roast should be cut into 3-4-inch pieces. Also, make sure you use a good quality, thick cut of bacon. You’ll but the bacon into bite-sized pieces.
I’ve also made this with a low-carb wine or a combination of broth with some balsamic vinegar. Both tasted amazing, so feel free to change up the liquid to your liking, just as long as you keep the same liquid ratio.
Preheat the oven to 350°F. Start by chopping the carrots, onions, and mincing the garlic cloves. You’ll need two large carrots (of any variety – I used a purple and orange carrot on this day) and I cut them into bite-sized pieces.
Dice the onion and prep the garlic cloves. If you tend to go heavy on garlic, you’ll want about 8-9 large cloves, but you can absolutely adjust the amount to your liking!
In the Dutch Oven, heat the olive oil for about five minutes over medium-high heat. You want it to be pretty hot.
Season the chuck roast with a generous amount of salt and pepper. Place the chuck roast pieces into the pot, and cook each side for a couple of minutes, until they’re browned. Transfer them to a plate.
Cook the bacon in the Dutch Oven until crispy. Remove the bacon and set it aside with the beef.
Add the diced onion and carrots to the pot and sauté the vegetables for about 7 minutes, or until they’re soft. Add the garlic and cook for a couple minutes longer.
Place the chuck roast back into the Dutch Oven, nestling the pieces around the vegetable mixture. Add the cooked bacon.
In a small dish, whisk together the broth, tomato paste, paprika and dried herbs. Pour it over the beef and veggies.
Put the lid on the Dutch Oven and place it into the preheated oven. Cook the braised beef for about 2 hours, or until the meat is fork-tender.
When the braised beef is done, take the chuck roast pieces out of the Dutch Oven and set it aside, covered with foil.
Carefully return the Dutch Oven to the stovetop (don’t forget to use those oven mitts- it’s hot!) and bring the remaining liquid to a full boil, stirring frequently, for about 10 minutes. This will thicken the mixture and it should reduce by about half, which will be your gravy.
Serve the braised beef with gravy over mashed potatoes or cauliflower mash (for low-carb). Sprinkle on chopped parsley and enjoy!
Expert Tips – How to Get the Most Tender Braised Beef
- You can substitute 1/2 cup of broth for 1/2 cup low-carb red wine or 1/4 cup balsamic vinegar.
- You’ll know the braised beef is done when it’s fork-tender. If it’s not tender enough, continue cooking it, checking it every 15-20 minutes.
- To make this without a Dutch oven, sauté in a frying pan and then transfer all the ingredients into a roasting pan to braise. Make sure to cover it tightly with aluminum foil
I use chuck roast (also known as shoulder roast) for this braised beef recipe and it’s very flavorful. It works well for braised beef because the connective tissue breaks down during the slow cook, tenderizing the meat.
To make sure you get the most tender braised beef, make sure the beef is done braising before removing it from the oven. You can check it by stabbing it with a fork to see if it easily breaks apart. If it still feels tough, continue to cook it longer, checking it in 15-minute increments.
Note: The braise time may vary based on the size you cut your chuck roast pieces.
Looking for More Low-Carb Inspiration?
I try to stick to a mostly low-carb diet and my husband follows a strict ketogenic lifestyle. (I share why, here.) But my blog isn’t just for keto or low-carb eaters. The recipes I share are healthy, made with whole foods, and can be enjoyed by most eaters, as my low-carb and keto recipes are also gluten-free, grain-free, and mostly dairy-free.
Need some healthy meal or dessert inspiration? Check out this low-carb chicken shawarma plate! Or how about this lovely keto coconut cake for an almond flour Bundt cake recipe that feels cheerfully spring.
More Chuck Roast Recipes
If you loved this recipe, give it a star review! I love hearing from my readers and I can’t wait to hear how this recipe turned out for you!
Low-Carb Braised Beef with Gravy
- Dutch oven
- 3 lb. chuck roast cut into 3"-4" pieces
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil (or sub avocado or coconut oil)
- 4-5 bacon strips thick-cut and good quality, cut into bite-sized pieces
- 1 onion large
- 8 garlic cloves minced
- 2 carrots large
- 1 cup beef or vegetable broth
- 3 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp dried basil
- 1 tsp dried thyme (or 2-3 fresh thyme sprigs)
- 3 tbsp fresh Italian parsley chopped
- Preheat the oven to 350°F. Heat the olive oil in the Dutch oven over medium-high heat for about five minutes. Salt and pepper the chuck roast pieces, then place them into the Dutch oven. Cook each side for 1-2 minutes, or until the meat has browned. Transfer the beef to a plate.
- Place the bite-sized pieces of bacon into the Dutch oven and cook them until they're crispy. Transfer them to a plate, leaving the bacon grease behind.
- Dice the onion and carrots, and mince the garlic if needed. Add the onion and carrots to the Dutch oven, cooking them in the bacon grease over medium heat until they're soft (about 7-8 minutes), stir frequently to cook them evenly.Add the garlic and cook for another 1-2 minutes.
- Place the pieces of beef back into the Dutch oven, nestling the meat into the veggies. Add the bacon back in.
- In a small dish, whisk together the broth, tomato paste, paprika and herbs. Pour the liquid over the meat. Place the lid on the pot and move it to the oven. Bake for 2 hours or until the meat is fork-tender.
- Once it's done braising, transfer the beef to a serving dish and tent with foil. Bring the liquid to a full boil over high heat, stirring frequently to prevent it from burning. Boil it for 8-10 minutes, or until the liquid has reduced by about half and thickened, creating the gravy.
- Serve the braised beef over cauliflower mash with a spoonful of gravy and a sprinkle of chopped, fresh parsley.
- If you'd like, you can also substitute 1/2 cup of broth for 1/2 cup low-carb red wine or 1/4 cup balsamic vinegar.
- You'll know the braised beef is done when it's fork-tender. If it's not tender enough, continue cooking it, checking it every 15-20 minutes.
- To make this without a Dutch oven, simple sauté in a frying pan and then transfer all the ingredients into a roasting pan to braise. Make sure to cover it tightly with aluminum foil
- I use chuck roast (also known as shoulder roast) for this braised beef recipe and it's very flavorful. To make sure you get the most tender braised beef, make sure the beef is done braising before removing it from the oven.
- Note: The braise time may vary based on the size you cut your chuck roast pieces.