Pot Roast with Radishes
Fork-tender beef chuck braised low and slow with onion, garlic and herbs, with radishes in place of potatoes — they turn mellow, tender and surprisingly potato-like in the gravy.
Nutrition per serving
about 5 oz (140 g) beef with vegetables and gravy- Net carbs
- 7.3g
- Calories
- 647kcal
- Protein
- 49g
- Fat
- 45g
- Total carbs
- 11 g
- Fiber
- 3.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
With turnips: Turnips have a starchier bite that comes even closer to potatoes, for about 3 g more net carbs per serving.
- Add the turnips at the same point as the radishes; they are done when a knife slides through without resistance, usually 1–1¼ hours.
Pork shoulder pot roast: Boneless pork shoulder braises just as tender as chuck, with a slightly sweeter flavor and a lower price tag.
- Sear and braise exactly as written, using chicken broth and white wine instead of red if you like. The pork is ready when it pulls apart easily, around 195–200°F (90–93°C) inside.
- Roast
- Braising liquid
- Vegetables
- To finish
- Nice to have (optional)
- Roast
- Braising liquid
- Vegetables
- To finish
- Nice to have (optional)
- Roast
- Braising liquid
- Vegetables
- To finish
- Nice to have (optional)
Estimated cost $40.45 for 6 servings ($6.74 each) · how we estimate
Instructions
-
Heat the oven to 300°F (150°C). Pat the roast dry and season it all over with the salt and pepper.
-
Heat the oil in a large Dutch oven over medium-high heat. Sear the roast 4–5 minutes per side, including the edges, until deeply browned. Transfer to a plate.
-
Lower the heat to medium, add the onion wedges and cook 3 minutes. Stir in the garlic and tomato paste and cook 1–2 minutes, until the paste darkens. Pour in the wine, if using, and scrape up the browned bits, then add the broth, Worcestershire, thyme, rosemary and bay leaves.
-
Return the roast and its juices; the liquid should come about halfway up the meat. Bring to a simmer, cover and braise in the oven for 2 hours.
-
Tuck the radishes, celery and carrot into the liquid around the roast, cover and braise 1–1½ hours more, until the beef falls apart when pushed with a fork (around 200°F/93°C inside) and the radishes are tender all the way through.
-
Lift the beef and vegetables onto a platter and tent with foil. Discard the herb stems and bay leaves and skim the fat from the liquid. Bring it to a boil, sprinkle in the xanthan gum while whisking, and simmer 2–3 minutes, until the gravy lightly coats a spoon.
-
Break the beef into large chunks, spoon the gravy over the meat and vegetables and scatter with parsley.
Tips for success
-
Radishes lose their peppery bite completely when braised. Larger radishes hold up best; cut them roughly the size of baby potatoes. - Chuck needs time, not heat. If the roast is still tough at the end, it isn't done — cover it and give it another 30 minutes.
- Slow cooker method: sear the roast and build the liquid on the stove, then cook on low for 8–9 hours, adding the vegetables for the last 3 hours.
Nice to have, not needed
- A heavy Dutch oven gives the most even braise — a slow cooker works too (see tips).
- A spoonful of prepared horseradish alongside is a classic sharp contrast — lovely, not needed.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Warm covered in a saucepan over low heat with the gravy, or at 325°F (165°C) for 20–25 minutes, until hot through.
Prep tip: Chill the pot overnight and lift off the solid fat before reheating — easier than skimming, and the cold beef slices neatly.
Refrigerate the beef and vegetables in the gravy up to 4 days, or freeze up to 3 months.
Variations
2 variations, each with its own ingredients and macrosWith turnips
SwapTurnips have a starchier bite that comes even closer to potatoes, for about 3 g more net carbs per serving.
- radishes → turnips
11 g net · 661 kcal · 49 g protein · 45 g fat · ≈$6.57 per serving (+3.2 g net carbs vs the original)
Pork shoulder pot roast
ProteinBoneless pork shoulder braises just as tender as chuck, with a slightly sweeter flavor and a lower price tag.
- boneless beef chuck roast → boneless pork shoulder (butt)
- beef broth → chicken broth
7.3 g net · 608 kcal · 41 g protein · 44 g fat · ≈$3.11 per serving (same net carbs as the original)
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