Rôti de Bœuf Braisé Classique avec Purée de Légumes-Racines Céto
Classic Braised Beef Pot Roast with Root Vegetable Puree (Keto)
Yes, with a tweak: ensure no flour, cornstarch, or other high-carb thickeners are used in the gravy. About 12g net carbs per serving, on the higher side for Canadian food, so watch the portion.
What it is
A comforting slow-braised beef chuck roast, cooked until fork-tender in a rich, savory gravy infused with herbs. Accompanied by a velvety smooth puree of low-carb root vegetables, such as celery root or rutabaga, replacing traditional mashed potatoes.
Key ingredients
Beef chuck roast, beef broth, red wine (optional), diced onion, minced garlic, bay leaves, fresh thyme, celery stalks, celery root (or rutabaga), butter, heavy cream, salt, black pepper.
How to make it keto
Crucially, ensure no flour, cornstarch, or other high-carb thickeners are used in the gravy. Request the puree made exclusively from low-carb root vegetables, omitting potatoes or carrots from the braise and puree. Confirm no added sugars in the braising liquid.
Watch out for
Flour or cornstarch used to thicken gravy. Potatoes or large quantities of carrots commonly included in braising liquid or puree. Added sugar in commercial braising liquid or sauces.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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