Keto Slow Cooker Pot Roast Beef

Pat the chuck roast dry with paper towels and season generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.

Place the chopped onion, celery, and mushrooms in the bottom of a large slow cooker.

Transfer the seared roast to the slow cooker, placing it on top of the vegetables.

In a bowl, whisk together beef broth, Worcestershire sauce, dried thyme, and garlic powder.

Pour the broth mixture over the roast and vegetables in the slow cooker.

Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the roast is fork-tender.

Carefully remove the roast from the slow cooker and transfer it to a cutting board. Tent with foil and let rest for 10-15 minutes.

If desired, thicken the gravy: Skim off excess fat from the liquid in the slow cooker. Whisk in 1/4 cup xanthan gum (start with less and add more if needed) until the gravy reaches your desired consistency. Heat on high for 15-20 minutes, stirring occasionally, until thickened.

Shred or slice the pot roast against the grain. Serve with the thickened gravy and a sprinkle of fresh parsley.