Slow Cooker Keto Pot Roast Recipe
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My slow cooker keto pot roast recipe is the ultimate comfort for anyone on a low-carb diet. With simple modifications, you can make this delicious healthy, gluten-free dinner any time you like, all while staying on a budget and with low-carb macros.
Who can say no to a delicious roast with vegetables? Simply add all the ingredients in a slow cooker, set, and forget. The result is a flavorful and tender meat that falls apart with the touch of a fork!
Whether it’s a holiday meal or a weeknight dinner, this recipe is sure to be a hit. It uses a budget-friendly cut of meat and feeds a crowd. What’s not to like about that? I’m always turning to keto slow cooker recipes during the week because they are great for meal prep and hassle-free!
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Why You’ll Love This Recipe
If you’re anything like me, you’ll think dumping ingredients in a pot, flicking it on, and walking away until dinnertime is a good way to cook. I’m sure you’ll enjoy this keto pot roast recipe as much as I do! Here’s why:
- Affordable protein: Hard-working, collagen-rich cuts like chuck roast are always cheaper than steaks.
- Family-friendly and kid-approved: Pot roast has been an American classic, this low-carb version will be just as popular.
- Simple ingredients: The recipe calls for everyday ingredients that are easily accessible at home and in your local grocery store. Bonus points if you’re growing your own herb garden!
- Easy-to-follow directions: This dish involves simple prep methods and hands-off slow cooking, making it accessible for both beginner and seasoned cooks.
How to Make Keto Pot Roast
Enjoy a nourishing low-carb pot roast any day of the week. Flavorful and slow-cooked to perfection, the tender beef smothered in rich sauce makes it the quintessential comfort food. My family never tires of it!
Gather the ingredients and prep the recipe in just 10 minutes. Dump them in the pot in the morning and let them cook all day when you’re at work. You’ll love how easy this dinner is!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions to make this melt-in-your-mouth slow cooker keto pot roast recipe.
Ingredients You Need
I think the secret to any good meal lies in using fresh, clean ingredients! Here’s an overview of what you’ll need:
- Chuck roast: Boneless beef chuck roast or shoulder works best for this recipe because it contains more fat and connective tissue, making the pot roast more flavorful. You may also substitute with round or rump roast. These flavor options take well to slow cooking and are considered the best cuts for pot roast, according to the Kitchn.
- Onion and garlic: Classic add-ins for flavor; the meal wouldn’t be right without them. You can also use onion powder and garlic powder.
- Low-carb vegetables: Replace potatoes with parsnips. Chopped celery and carrots also add a splash of color and well-loved flavor.
- Herbs: Chopped parsley and a few sprigs of fresh rosemary set this dish right! You may substitute with dry herbs if fresh are unavailable.
- Bone broth: I use homemade beef bone broth since it matches the meat better than chicken broth. You can make your own or buy a shelf-stable broth in bulk and store it in your pantry until you need it. It never hurts to keep on hand.
Step-By-Step Instructions
Making a keto pot roast at home is pretty straightforward, and the best part is it’s mostly hands-off slow cooking that you can leave alone while keeping busy with your daily routine.
I’m all for easy dinner recipes that let me spend less time in the kitchen and more around the table! Follow these simple steps to make a fork-tender pot roast:
- Season meat with salt and pepper. Place in the slow cooker.
- Add all the remaining herbs and vegetables around and on top of the meat. Pour broth over all contents.
- Cook on LOW for 10 hours or HIGH for 5 to 6 hours.
- Serve meat warm with vegetables and cooking liquid.
Variations
This simple keto pot roast recipe is naturally dairy-free, gluten-free, and Whole30 and Paleo compliant. There are few ingredients needed and it’s versatile enough that you can easily add more and make it how you want it. Below are some suggestions:
- Low-carb veggies: If you don’t like parsnips, use turnips or cauliflower. You can also add radish or green beans.
- Thicker sauce or gravy: Use a keto-friendly thickener like half a teaspoon of xanthan gum sprinkled over a cup of the liquid to thicken it more. I usually prefer to skip this part altogether and keep things simple. No one has ever told me they take issue when I spoon the juices over the roast just before serving. It’s always been ok.
- Garnish: Top the dish with additional fresh herbs like thyme and oregano for a more aromatic and peppery flavor.
Expert Tips
- Test if the pot roast is done: A dry or leathery tough roast indicates it hasn’t been cooked long enough. Don’t be mistaken and think it’s overcooked!
- Secure the lid while cooking: Keep the pot covered and continue cooking until the meat is fork-tender. It should fall apart easily. Trapping moisture is a key feature of the slow cook function, so make sure the lid fits nicely over the pot.
- Sear the meat before cooking: Take the flavor to the next level by browning the meat in a large pot or a Dutch oven on the stovetop before putting it into the slow cooker. Yes, it’s tasty, but also makes the process more complicated and gets another dish dirty. Is it worth it? You can decide for yourself. More often than not, I skip this time-consuming step.
How to Store This Recipe
Another thing to love about a keto pot roast is that the flavor improves over time. This is why it’s such a great meal prep option!
This one-pot meal is one of those “cook once, eat twice or more” recipes. You can save leftovers for lunches or dinners later in the week (which is good news for those on a tight budget).
Once cooled to room temperature, store leftovers in an airtight container and keep refrigerated for 3 to 4 days. This dish is also good for freezing in freezer bags for up to 3 months.
When ready to enjoy, thaw the pot roast in the fridge overnight to reduce the risk of the meat drying out. Reheat gently in a covered dish on the stovetop or oven with an additional splash of beef broth or water, if needed to keep it moist.
Slow Cooker Keto Pot Roast FAQ
This recipe uses turnips as a low-carb alternative. However, I know others who enjoy radishes, cauliflower, and turnips.
This low-carb keto version only has 6 grams net carb per serving. Each serving also contains 36 grams of protein, 20 grams of fat, and 351 calories.
Add ½ teaspoon xanthan gum to the liquid in the last 30-60 minutes of cooking to thicken the sauce into a gravy without flour. I usually skip this step, but you can do it if you like.
What to Serve with Slow Cooker Keto Pot Roast
Save these ideas and add them to your keto meal planner to round out the meal!
Mashed cauliflower perfectly imitates mashed potatoes but has a fraction of the carbs. It’s absolutely delicious on a plate with beef roast and vegetables served on top. Be sure to spoon the juices over it all too!
While you’re at it, soak up all the juice with buttery keto biscuits or keto crack biscuits.
How about a piece of homemade chocolate cake or flourless brownie for dessert? Either one would be great because both are chocolate!
More Keto Slow Cooker Recipes to Try
You’ll love browsing 15 Keto Crockpot Meals in addition to the specific recipes below.
- Slow Cooker Crack Chicken
- Easy Slow Cooker Beef Stew
- Slow Cooker Keto Beef and Broccoli
- Crock Pot Shepherd’s Pie
- Keto Beef Stroganoff
- Keto Chicken Noodle Soup
Chuck roast is also amazing in a smoker. Amanda at Burrata and Bubbles has a great tutorial for smoked chuck roast you can try.
If you make this slow cooker keto pot roast, please leave a review. I really appreciate each and every 5-star rating and comment!
Slow Cooker Keto Pot Roast Recipe
Equipment
- Slow Cooker
Ingredients
- 3 pounds chuck roast
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 small onion quartered
- 2 cloves garlic minced
- 3 ribs celery chopped
- 1½ cups carrots peeled and chopped
- 1½ cups parsnips peeled and chopped
- 1 tablespoon parsley
- 2 sprigs rosemary
- 2 cups bone broth
Instructions
- Season meat with salt and pepper. Place in the slow cooker.
- Add all the remaining herbs and vegetables around and on top of the meat. Pour broth over all contents.
- Cook on LOW for 10 hours or HIGH for 5-6 hours.
- Serve meat warm with vegetables and cooking juices.
Video
Notes
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
Would it be wise to brown the pot roast first to give it some flavor in the end, what is your recommendation for draining off all the grease that typically comes from a chuck roast?
Hi Edith, you certainly can brown the meat first if you want to. Consider that an extra step and an extra dish to wash, but it will give some nice additional tones to the flavor. As far as the extra grease goes, whatever renders out will rise to the top of the broth, so you can skim the fat off with a ladle before serving if you don’t want to eat it.
Delicious recipe! Thank you, it will become a weekly dinner here 🙂
Thanks, Jaime! Hope your dinner prep is smooth and struggle-free!