Keto Pot Roast with Radishes and Green Beans

This keto pot roast with radishes and green beans is tender, flavorful comfort food that takes just 15 minutes of prep. Radishes replace potatoes perfectly, cooking down soft and creamy while soaking up all the savory beef broth. Ready in 8 hours on low or 5 hours on high – perfect for busy weeknights when you need dinner to make itself.

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I was married for over 15 years before I finally realized that my husband didn’t like pot roast.

He just always ate it and went about his business. Never complaining, never requesting I make something else instead. (He’s a good guy. I guess I’ll keep him.)

When I finally caught on that it wasn’t his favorite, I stopped serving it on nights he was home and now I save it for when it’s just me and the kids. We all LOVE crock pot roast.

This keto pot roast recipe is so darn easy thanks to the crockpot and I am obsessed with radishes cooked with pot roast. I’m telling you, you won’t miss the potatoes a bit.

I’ve made pan-fried radishes and loaded radishes to mimic potatoes in the past and they’re really good, but the best way to get that potato vibe is to throw them in the slow cooker with a roast. It is magic.

The juice from the beef soaks into the radishes and the texture is soft and a bit juicy and creamy. These really are delicious – same goes for the green beans!

If you prefer crunchier green beans, try these roasted green beans on the side.

3 Reasons You’ll Love This Recipe

It’s crazy simple. Sear the meat, dump everything in the slow cooker, and walk away. That’s it.

The radishes are magic. I know it sounds weird, but cooked radishes lose their spicy bite and turn soft and potato-like. The beef broth soaks right in to really add flavor.

It’s a complete meal in one pot. Protein and veggies all together means less cleanup and no scrambling to figure out side dishes at dinner time.

Ingredient Notes:

Chuck Roast – We’re using a three pound chuck roast in this recipe. It gets perfectly tender and shreddable when slow cooked and it has a robust flavor. Plus, chuck roast is a more affordable cut compared to some.

Radishes – These low carb veggies have a peppery bite to them when eaten raw, but cooking them really mellows them out. They soften up and do a great job of mimicking potatoes in this recipe.

Green Beans – We’re using frozen green beans here. They’re simple to use and won’t fall apart like canned green beans will in the slow cooker for hours.

Pot Roast Seasoning – I like to keep this slow cooker pot roast nice and simple by coating the meat in salt and pepper before searing and then adding some onion powder and garlic powder.

Avocado Oil – For searing the chuck roast. Avocado oil is a high heat oil so it won’t smoke when you turn up the heat to get a good sear on the roast.

Step by Step Instructions for Crock Pot Roast:

Season the chuck roast with salt and pepper, then heat some oil in a large skillet over high heat. Sear the chuck roast on all sides until browned.

Transfer the roast to a slow cooker and add the radishes, green beans, onion powder, garlic powder, and beef broth.

Cover and cook on high for 5 hours or low for 8 hours, or until the beef is easily shred with a fork. Serve the roast with the vegetables.

Swaps & Tips

Don’t skip the searing. I know it’s tempting to just throw the raw roast in the slow cooker, but that quick sear adds so much flavor. It’s worth the extra 5 minutes.

Fresh vs. frozen green beans: I use frozen because they’re convenient and they hold up well for the long cook time. If you want to use fresh, they’ll likely work fine too.

Not a radish fan? Try turnips instead. They’re also low carb and will give you that same potato-like texture.

Make it your own: If you have a favorite pot roast seasoning blend, go ahead and use it. This recipe is super flexible.

Size matters: If your roast is bigger or smaller than 3 pounds, you might need to adjust the cooking time. Just cook until the meat shreds easily with a fork.

Storage Instructions:

Leftovers: Store in an airtight container in the fridge for up to 4 days.

Reheating: Microwave portions with a splash of the cooking liquid to keep everything moist. You can also reheat gently on the stovetop.

Freezing: This freezes really well for up to 3 months. I like to freeze it in individual portions with some of the cooking liquid. Thaw in the fridge overnight and reheat.

Make-ahead tip: You can sear the meat the night before and store it in the fridge. In the morning, just dump everything in the slow cooker and turn it on before you head out for the day.

Recipe FAQs:

• Broccoli Cheese Soup: Easy and cheesy!
• Crockpot Fajitas: Serve over my cilantro lime cauliflower rice and you’re good to go!
• Pulled Pork Recipe: I make this one allllll the time!
• Crockpot Sausage and Peppers: Serve over cauliflower rice or on a hoagie roll for those who aren’t low carb.
  • Chicken Taco Soup: You can make this in the crockpot or the Instant Pot!