Being keto for an amount of time, it’s likely you’ve mastered a perfect roast, but now how do you thicken gravy when you’re low-carb/keto, without resorting to starches? My trick is just a small amount of powdered konjac root to make your pot roast’s liquid into a flawless, silky gravy finish that’s got a fantastically pleasing texture in the mouth, and no one would be the wiser, all with zero carbs. My full recipe below shows you how.
Pat your roast dry on all sides and season with salt & pepper (and optionally, garlic or onion powder).
Place a fry pan or dutch oven pan over medium-high heat on your stove top, and add a small amount of fat (lard, olive oil, tallow, etc.). Once the fat is sizzling, place the roast one side down and let it sear on all sides just to brown it. It won’t be cooked all the way through, this is just a flavor-builder.
Place the roast directly into a slow cooker, or if you’re like me, on top a layer of sliced onions. Pour water or beef broth into the space around the roast until it comes up to no more than halfway up the sides of the meat, and cook on LOW for 8 hours or HIGH for 3-4 (per a 3-4 lb roast).
When the roast starts to fall apart at the touch of a fork in the center and gives pretty easily, it’s done. Remove it from the slow cooker and place on a platter or serving dish.
Pour the remaining hot liquid into a bowl, glass measuring pitcher, or other heat-proof container that has high sides, and finely dust the glucomannan (less than 1/4 tsp to start) across the top of the pot. Remove from heat and let set a few minutes, then whisk to thoroughly blend and remove any lumps (I use my immersion blender right in the sauce pan).
Oh, and please enjoy my many photos of roast beefs of the past…
