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Beef pot roast with non-starchy vegetables like zucchini and bell peppers

average rating is 3 out of 5, based on 150 votes

Experience the succulent flavors of a tender beef pot roast, paired with vibrant non-starchy vegetables like zucchini and bell peppers. This low-carb, high protein delight is a wholesome option, perfect for a nourishing and diabetic-friendly meal.

Serving Suggestions/Tips:

Serve the beef pot roast with cauliflower rice or mashed cauliflower for a complete low-carb meal.

Sprinkle some grated Parmesan cheese on top for an extra burst of flavor.

Make extra and use the leftovers for sandwiches or wraps.



Prep Time


Total Time







Low-Carb High Protein Diabetic-Friendly Gluten-Free Paleo-Friendly Low-Calorie Nut-Free Grain-Free Keto-Friendly Primal Clean Eating Sugar-Free Egg-Free


  • 1 pound beef chuck roast

  • 1 tablespoon olive oil

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon paprika

  • Salt and pepper to taste

  • 1 medium zucchini, sliced into thick rounds

  • 1 medium red bell pepper, sliced

  • 1 medium green bell pepper, sliced

  • 1 cup beef broth (low-sodium)

  • 1 tablespoon tomato paste

  • Fresh parsley for garnish (optional)


  1. Preheat your oven to 325°F (163°C).

  2. Season the beef chuck roast on all sides with garlic powder, onion powder, dried thyme, paprika, salt, and pepper.

  3. In a Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the seasoned beef chuck roast and sear on all sides until nicely browned. Remove the roast from the pot and set it aside.

  4. In the same pot, add the sliced zucchini and bell peppers. Sauté for about 2-3 minutes until they start to soften slightly.

  5. Push the vegetables to the sides of the pot and place the seared beef roast back in the center.

  6. In a small bowl, mix the beef broth and tomato paste until well combined. Pour this mixture over the beef roast and vegetables.

  7. Cover the pot with a lid and transfer it to the preheated oven. Let it roast for about 2 to 2.5 hours or until the beef is tender and easily pulls apart with a fork.

  8. Once the beef is done, remove the pot from the oven and let it rest for a few minutes.

  9. Slice the beef roast and serve it with the roasted zucchini and bell peppers. Optionally, garnish with fresh parsley for added freshness.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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