If there's one meal that can show off how flavorful slow-cooking is, it's pot roast.
A hearty chunk of beef cooked for hours with spices and FBOMB's Grass-Fed Bone Broth (our secret ingredient) leaves the meat tender, juicy, and delicious.
But this low-carb recipe isn't just about the pot roast. We go the extra mile by topping that succulent roast with a low-carb pie crust, which makes this meal even more savory and wonderful.
What is Pot Roast?
Pot roast is a braised beef dish that's made by first browning and then slow cooking in the oven or Crock-Pot.
Broth or water is typically added to the second part of the cooking process to help make the meat tender and juicy. Fully cooked pot roast should fall off the bone.
Traditionally, pot roast is paired with savory vegetables like carrots and potatoes. In some cases, it's covered with a pie crust and served in scoops or slices, similar to a Shepherd's pie.
How to Select Beef for a Pot Roast
A beef chuck roast is the best beef cut for pot roast.
It's actually better to use a lean, tougher cut of meat for making this dish. These cuts have higher natural amounts of collagen, which the slow-cooking process will help break down into a tender final product.
You can also use cuts like brisket or rump roast. Any cuts that you'd use in stew will work well here.
Tips for Making Low-Carb Crusts
This low-carb pot roast pot pie recipe has a few "secrets" that you can use in other dishes that call for a crust. Here they are:
- Use almond flour instead of regular flour. Almond flour is lower in carbs, higher in fat, and higher in fiber, all of which help offset the total number of net carbs.
- Use healthy fat sources like coconut oil, olive oil, or ghee (clarified butter).
- Use eggs or cheese to help bind things together. Many people don't think of cheese as a good binder, but it's a highly effective ingredient for doing so if you're counting carbs.
- If you're making a dessert crust, use a low-carb sweetener like Stevia, monk fruit sweetener, or erythritol instead of sugar.
These 4 tips will help keep your crust at an ideal macronutrient level for you to stick to your keto or low-carb diet!
Ingredient Spotlight: FBOMB Bone Broth
If there's a secret ingredient in this pot roast pot pie recipe, it's FBOMB Bone Broth.
Instead of using store-bought chicken stock, bouillon cubes, or plain old water, your pot roast gets to spend hours soaking up all the flavors and natural health benefits of this super-liquid.
After all, FBOMB Bone Broth is:
- Made from grass-fed pastured-raised cows, meaning the fat profile and overall nutrition of the liquid is better than grain-fed beef
- High in protein (10g per serving)
- Zero carbs
- Packed with electrolytes, which help hydrate your skin and keep your cells healthy
- Loaded with collagen, which is the #1 most abundant protein in your body and helps support and maintain hair, skin, fingernails, organs, and muscles!
- Easy to use (it comes in powder form and dissolves in water)
Supercharge your pot roast with FBOMB Bone Broth. And in the future, feel free to consume it as a daily health drink to support weight loss and immune health.
Pot Roast Pot Pie Recipe
- Yield: 8
- Serving size: 1 piece
- Prep time: 20 minutes
- Cook time: 3 hours 15 minutes
- 1½ pounds rump roast
- 2 cups water
- ⅔ cup sugar-free marinara
- 2 scoops FBOMB Savory Beef Bone Broth
- 1 tablespoon garlic, chopped
- 1 teaspoon ground black pepper
- 2 teaspoons Kosher salt
- 2 teaspoons dried parsley
- 1 tablespoon soy sauce
- 1 cup peas
- 2 teaspoons xanthan gum
- 1½ cups mozzarella, shredded
- 1 ounce cream cheese
- 1 cup almond flour
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- In a slow cooker, add roast, water, marinara, bone broth, garlic, salt, pepper, parsley, and soy sauce.
- Cook on high for 3 hours then add the peas.
- Cook on high for another hour before shredding beef and adding in xanthan gum for thickening.
- For the crust, add mozzarella and cream cheese to microwave-safe bowl and heat for 20-second intervals until melted, stirring each time.
- Quickly stir almond flour, garlic powder, and parsley to mozzarella mixture while it’s still warm.
- Microwave dough for 20 seconds more, then roll out into a 10-inch circle.
- Preheat oven to 375°F.
- Add filling to 9-inch pie pan and top with pie crust, pressing the edges in.
- Bake for 15 minutes until crust is cooked. Cut into 8 equal slices and serve.
Nutrition Facts Per Serving:
- Fat: 17.5g
- Protein 41g
- Total Carbohydrates: 7g
- Fiber: 2.5g
- Net Carbs: 4.5g
- Fat: 45%
- Protein: 47%
- Carbohydrates: 8%