This low carb 6 ingredient Dutch oven chuck roast is exactly the kind of cozy, low-effort dinner I lean on during a busy workweek. You literally pour heavy cream over a well-seasoned chuck roast, toss in five pantry staples, and let the Dutch oven do all the work. The cream slowly transforms into a rich, savory sauce that tastes like you spent all afternoon fussing over it, even though the oven did most of the heavy lifting. It’s simple, hearty Midwestern comfort food with a low carb twist, and definitely one of those meals your friends will ask you for the recipe after one bite.
Serve this creamy chuck roast over cauliflower mash, sautéed green beans, or roasted broccoli to keep things low carb and soak up all that sauce. A simple side salad with a tangy vinaigrette balances the richness really well. If you’re cooking for folks who aren’t strictly low carb, you can also spoon the meat and sauce over buttered egg noodles or mashed potatoes. A crisp white wine or sparkling water with lemon is a nice contrast to the creamy, savory flavors.
Low Carb Creamy Dutch Oven Chuck Roast
Servings: 6
Ingredients
3 to 3.5 lb boneless beef chuck roast
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp dried Italian seasoning (or dried oregano)
2 tbsp olive oil
2 cups heavy cream
Directions
Preheat your oven to 325°F (165°C). Place a heavy Dutch oven (5–6 quart) on the stove over medium-high heat.
Pat the chuck roast dry with paper towels so it will brown better. Sprinkle both sides evenly with the kosher salt, black pepper, garlic powder, and dried Italian seasoning, pressing the seasonings lightly into the meat.
Add the olive oil to the hot Dutch oven. When the oil shimmers, carefully lay the chuck roast in the pot. Sear for 3–4 minutes per side, until a deep brown crust forms. This step builds flavor, so don’t rush it.
Turn off the heat. Slowly pour the heavy cream over and around the chuck roast in the Dutch oven. The roast should be mostly submerged in cream; tilt the pot gently if needed so the cream spreads evenly around the meat.
