Low-Carb Braised Beef with Gravy

5 from 11 votes

This low-carb braised beef with gravy is fork-tender and full of flavor, the perfect low-carb homestyle dinner! Chuck roast is braised in a mixture of Italian-inspired aromatics and vegetables, then served with a dousing of thick, flavorful gravy for the ultimate comfort food.

Prep Time25

Cook Time2

Total Time2 25

Course: dinner, Main Dishes

Cuisine: American, Italian

Servings:

Calories: 408kcal

Author: Amanda Mason

Cost: $15

Equipment

Dutch oven

Ingredients

3 lb. chuck roast cut into 3"-4" pieces
1 teaspoon salt
1 teaspoon pepper
2 tablespoon 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 tablespoon tomato paste
1 teaspoon paprika
½ teaspoon dried basil
1 teaspoon dried thyme (or 2-3 fresh thyme sprigs)
3 tablespoon fresh Italian parsley chopped

Instructions

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.

Notes

If you'd like, you can also substitute ½ cup of broth for ½ cup low-carb red wine or ¼ 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.

Nutrition