Pot Roast with Jicama “Potatoes”
This recipe is best when topped with our keto gravy recipe!
| Prep Time | 10 minutes |
| Cook Time | 6-8 hours |
| Servings |
servings
|
Ingredients
- 2 pounds chuck roast
- 1 large jicama
- 1 cup beef stock
- 1 Tablespoon garlic powder
- 1 Tablespoon extra-virgin olive oil
- 1 teaspooon pink himalayan sea salt
- 1 teaspoon pepper
Ingredients
|
Instructions
- In a large cast iron skillet, heat oil over medium-high heat. Sear all sides of roast. While meat is searing, peel and cut jicama into chunks.
- In a large crockpot, place seared roast, jicama, beef stock and spices.
- Cook on low for 6-8 hours. Meat should be tender and pull apart easily.
Recipe Notes
Nutrition Facts
Pot Roast with Jicama "Potatoes"
Amount Per Serving
Calories 429
Calories from Fat 200
% Daily Value*
Total Fat 22.2g
34%
Saturated Fat 8.5g
43%
Cholesterol 144mg
48%
Sodium 210.5mg
9%
Total Carbohydrates 18.8g
6%
Net Carbohydrates 8.8g
6%
Dietary Fiber 10g
40%
Sugars 3.8g
Protein 42.1g
84%
* Percent Daily Values are based on a 2000 calorie diet.
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