I know what you are asking yourself….”Did I just read that right? Keto Gravy????” And the answer is, YES! Just because you are on a “Diet” doesn’t mean you have to starve or feel deprived from your favorite foods! This recipe is about as easy as it comes! Throw it all together in the crock pot in the morning and it is ready to serve within 5 minutes at night. There is only 1 minor step that needs to be done before serving, and that is making the gravy. It won’t take up too much time or even cause a big mess in the process. Let’s get started!
First, I find it important to know what cut of meat you are going to use. I look for a nice marbled chuck roast. Once you have the roast picked out, place it in the crock pot with 2 cups of beef bone broth or beef stock. Cover and cook on high for 6 hours or low for 8 hours. Timing will vary depending on the size of roast you have decided to use.
At the 3 hour mark, I add the cut and cleaned radishes to the crock pot. I only cut the ends of the radishes. No need to cut any smaller, they cook up nice at this size. Cover and cook for another 3-5 hours.
After the meat and radishes are fully cooked, remove them from the crock pot.
Remove 2 cups of the juices from the crock pot and place in a pan on top of the stove. Heat the juice with 1/2 teaspoon of Konjac Glucomannan Powder. I start slow with this stuff because it only takes a little bit. After cooking and stirring the gravy and you find it not getting as thick as you would like, add a little bit more of the powder. Cook over medium heat, stirring the whole time, so you do not get lumps in your gravy.
Serve the gravy over the roast and radishes like Tomithy and Samari do.
Or, you can go the dry route like Stoney and I and enjoy the roast without the gravy. One of the best parts of this recipe is how well it reheats the next day.