Recipe: Delicious Keto Pot Roast & Avocado Shrimp Salad (Surf & TurF Keto Style)

Y’all have not had dinner until you make and serve this one for your family! This is sooooo delicious. For all of you eating a keto diet, pop this one into your Carb Manager and enjoy! For those who aren’t eating a keto diet but would like to cut down on carbs, you could enjoy these too if you watch your fat the rest of the day.

For those who are new to keto, I included a bonus recipe for the creamy mashed cauliflower shown with the pot roast in case you’d like to serve it as pictured.

Keto “Sunday Dinner” Pot Roast

Prep Time: 20 minutes
Cook Time: 3.5 – 4 hours
Serves: 4

Macros – per serving*
Calories: 658
Fat: 74.31g
Carbs: 5.69g
Net Carbs: 3.59g
Protein: 69.81g


1 t. garlic powder
1 T. Italian seasoning
1 T. cocoa powder
1 t. sea salt
½ t. black pepper
3 lbs. chuck roast
3 T. extra virgin olive oil, divided
8 oz. Portobello mushrooms, sliced
4 c. beef broth
1 T. tomato paste
2 bay leaves
2 T. fresh parsley, chopped


  1. Add the garlic powder, Italian seasoning, cocoa powder, salt, and black pepper to a small bowl and stir to combine. Rub this mixture all over the surface of the chuck roast, pressing firmly to make sure it adheres. Set aside.
  2. Heat two tablespoons of olive oil in a large Dutch oven over medium heat. Once hot, add the seasoned chuck roast and brown on all sides, approximately 3-4 minutes per side.
  3. Once browned, remove the roast from the Dutch oven and transfer to a plate. Add the remaining tablespoon of oil and the Portobello mushrooms to the pot and sauté, stirring occasionally, until the mushrooms develop some color and start to release their liquid, approximately 4-5 minutes.
  4. Deglaze the pot by adding the beef broth and scraping up any brown bits on the bottom to incorporate them into the liquid. Stir in the tomato paste and add the bay leaves. Return the chuck roast to the Dutch oven and cover.
  5. Reduce heat to low and simmer for 3 to 3½ hours, or until the meat is fall apart tender. Remove from heat and discard the bay leaves. Transfer the roast and mushrooms to a serving platter and cover to keep warm. Set aside.
  6. Bring the liquid in the pot to a boil over medium-high heat, then reduce the temperature down to medium for several minutes or until the sauce thickens a bit.
  7. To serve, spoon some of the pan sauce over the beef, along with some of the mushrooms. Garnish with fresh parsley, if desired, and pair with creamy mashed cauliflower (as shown in picture), roasted radishes, or the Keto Avocado Shrimp Salad shown below. Enjoy!

Keto Avocado Shrimp Salad

Prep time: 20 minutes
Cook time: 5 minutes
Serves: 4

Macros – per serving*
Calories: 450
Fat: 35.83g
Carbs: 10.34g
Net Carbs: 4.64g
Protein: 27.19g


2 T. unsalted butter
2 cloves garlic, minced
1 lbs. shrimp, peeled and deveined
½ t. ground cumin
Sea salt and black pepper, to taste
1 large avocados, diced
3 T. extra virgin olive oil
1½ T. fresh lime juice
2 T. fresh cilantro, chopped
4 c. baby arugula
8 grape tomatoes
24 large green olives
3 oz. walnuts
1 large lime, cut into 8 wedges


  1. Add the butter and minced garlic to a large skillet and set over medium heat. Cook for one minute, stirring frequently.
  2. Add the shrimp and the ground cumin to the skillet. Season with salt and black pepper, to taste, and stir to combine. Continue cooking for 2-3 minutes, or just until the shrimp changes color and starts to curl. Remove from heat and set aside.
  3. Once cool, roughly chop the shrimp and transfer to a large bowl. Add the avocado, olive oil, lime juice, and fresh cilantro to the bowl. Season with salt and black pepper, to taste, and gently toss to combine.
  4. Divide the baby arugula between four meal prep containers or serving plates. Add one-fourth of the avocado shrimp mixture to each container or plate. Evenly divide the green olives, walnuts, and lime wedges between each portion. Serve immediately or refrigerate for later. Enjoy!

BONUS Side Dish: Creamy Mashed Cauliflower

Keto Creamy Mashed Cauliflower  

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4

Macros – per serving*
Calories: 182
Fat: 14.73g
Carbs: 11.15g
Net Carbs: 5.02g
Protein: 4.49g


I medium head cauliflower, chopped
2 T. water
½ t. garlic powder
Sea salt and black pepper, to taste
3 T. unsalted butter
¼ c. heavy cream
2 T. fresh parsley, finely chopped


  1. Add cauliflower, water, and garlic powder to a large microwave-safe container. Season with salt and black pepper, to taste, and toss to combine.
  2. Cover and microwave on high until the cauliflower is soft, approximately 8-10 minutes. (Cook time will vary for different microwaves, check after 5 minutes and adjust final cook time accordingly).  
  3. Remove from microwave and transfer the cauliflower to a large mixing bowl. Add the butter and heavy cream and blend until smooth and creamy.

Taste and adjust seasonings to taste. Sprinkle with fresh parsley and serve immediately. Enjoy!


Nutritional information provided for entertainment purposes only and should not be construed as medical guidance or advice. All information is based solely on results provided by and is not guaranteed to be accurate.

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