Our keto pot roast with vegetables is juicy, tender, and a great option for a weeknight slow cooker dinner. Hearty and healthy!
This low carb pot roast with vegetables is so simple!
Anytime is a great time for a comforting pot roast dinner. We love to use a Crock Pot to make this even easier, plus you can dump it in the pot in the morning and let it cook all day when you're at work. Just 3 net carbs per serving and 37 grams of protein!
Our pot roast is fork tender with a zesty balsamic vinegar sauce. We swapped the traditional high carb carrots and potatoes with low carb veggies like mushrooms, onions, and zucchini in a recipe that's lighter yet super filling and delicious.
If you have extra time, our low carb pot roast is terrific served over cheesy cauliflower mashed potatoes! And for meal plan variety, you'll also like our keto Mississippi pot roast or beef barbacoa.
Ingredients list
- Boneless chuck roast - A boneless chuck roast is the most popular cut, it's a tough yet flavorful cut of beef that gets super tender and flavorful when cooked slowly. Other options would also be beef brisket, sirloin, rump roast, or shoulder roast.
- Fine sea salt & Ground pepper
- Canola, olive oil or avocado oil - Used for searing the roast before adding it to the crock pot.
- Balsamic vinegar
- Beef broth
- Onion - Yellow onions, white, red, or even defrosted frozen pearl onions will work great.
- Minced garlic - Fresh or minced in the jar will both work fine.
- Cremini (baby bella) mushrooms
- Zucchini
- Garnish - Chopped fresh parsley
** Please see the recipe card at the bottom of the post for the exact quantities **
What goes with pot roast besides potatoes?
Potatoes are a common pot roast ingredient, but when you're cutting carbs watching your macros, or cutting back on starches, you don't necessarily want them in your pot roast. While we used zucchini and mushrooms in our low carb pot roast, other great potato alternatives are radishes or cauliflower.
Variations
- Add herbs- add a bundle of fresh herbs like fresh rosemary and thyme to your pot roasts.
- Make this without veggies. It's fine to leave out the vegetables if you prefer and just cook a beef roast. Instead of adding veggies to the slow cooker, saute them on the stovetop before serving.
Kitchen tools
- Crockpot or slow cooker
- Skillet, for searing the roast.
How to cook keto slow cooker pot roast
Sprinkle both sides of the pot roast with salt and black pepper. Heat a large skillet over medium-high heat. Add the oil. Sear the pot roast on the top and bottom.
Remove the pot roast and add it to the slow cooker. Add the balsamic vinegar to the pan the roast was seared in, and turn the burner down to medium-low.
Scrape up and browned bits on the bottom of the pan and simmer the vinegar for 1 minute. Pour this over the top of the pot roast in the slow cooker.
Add the beef broth, sliced onions, minced garlic, and halved mushrooms to the slow cooker.
Cook
Cover and cook the pot roast on low for 7-8 hours or high for 5-6 hours until fork tender.
Add the zucchini slices to the slow cooker and simmer until soft, which will take about 30 minutes. Carefully remove the pot roast and add it to a platter.
Remove any large fat pieces and break the pot roast into bite-sized chunks.
Serve
Serve over our cheesy mashed cauliflower and drizzle a little of the pan drippings over the top. Garnish with chopped parsley. You can also serve it with cauliflower rice or cauliflower gnocchi on the side, or just a simple green salad. Enjoy!
Jenni's tips
- If you're in a hurry, the searing step can be skipped. Just add everything to the slow cooker and proceed with the recipe.
- Likewise, if you have extra time, we recommend you saute the minced garlic and onion before adding them to the pot to bring out extra flavor.
- To make a yummy gravy from the pot roast juices, after removing the roast, strain the pan drippings. Whisk in ¼ teaspoon xanthan gum and salt and pepper to taste. Simmer until it starts to thicken, and drizzle over the top of the pot roast.
Storing leftovers
- Storing: You can store any leftover slow cooker pot roast and veggies you have in an airtight container the fridge for up to 4 days.
- Freezing: Store leftover pot roast in a freezer safe container or bag in the freezer for up to 3 months.
Can you cook frozen roast in a crock pot?
You can't cook frozen pot roast in a Crock Pot. Slow cooker cooking temperatures aren't high enough (on either high or low) to properly kill the bacteria. If you want to cook a roast from frozen, it should be on the stovetop, in an oven, or in a pressure cooker.
Crockpot low carb recipes
- Barbacoa Beef (Crock-Pot)
- Mississippi pot roast with potatoes and carrots
- 30+ Keto Crockpot Recipes
- Low carb taco soup
Keto beef recipes
- Zucchini hamburger casserole
- Low carb Philly cheesesteak casserole
- Big mac bowls
- Low carb stuffed peppers
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Recipe
Low Carb Pot Roast (Crock Pot Recipe)
Equipment
Ingredients
- 3-4 lb Boneless chuck roast
- 1 ½ teaspoons Fine sea salt
- 1 teaspoon Black ground pepper
- 1 tablespoon Canola or avocado oil
- ¼ cup Balsamic vinegar
- ½ cup Beef broth
- 1 medium Onion sliced
- 1 tablespoon Minced garlic jarred or fresh
- 8 ounces Cremini baby bella muchrooms, cut in half
- 1 medium Zucchini cut into ½" slices
- Garnish - Chopped fresh parsley
Instructions
- Sprinkle both sides of the roast with salt and pepper.
- Heat a large skillet over medium-high heat. Add the oil. Sear the roast on the top and bottom.
- Remove the roast and add it to the slow cooker. Add the balsamic vinegar to the pan the roast was seared in, and turn the burner down to medium-low. Scrape up and browned bits on the bottom of the pan and simmer the vinegar for 1 minute. Pour this over the top of the roast in the slow cooker.
- Add the beef broth, sliced onions, minced garlic, and halved mushrooms to the slow cooker.
- Cover and simmer on low for 7-8 hours or high for 5-6 hours. Add the zucchini slices to the slow cooker and simmer until soft, which will take about 30 minutes.
- Carefully remove the roast and add it to a platter. Remove any large fat pieces and break the roast into bitesized chunks.
- Serve over our cheesy mashed cauliflower and drizzle a little of the pan drippings over the top. Garnish with chopped parsley. Enjoy!
Notes
- The mushrooms and zucchini can be left out of the roast if you want to reduce the carbs even more.
- Other great low carb veggies to add would be carrots (in moderation) or whole radishes.
- If you’re in a hurry, the searing step can be skipped. Just add everything to the slow cooker and proceed with the recipe.
- Likewise, if you have extra time, we recommend you saute the minced garlic and onion before adding it to the pot to bring out extra flavor.
- To make a gravy from the pan drippings, after removing the roast, strain the pan drippings. Whisk in ¼ teaspoon xanthan gum and salt and pepper to taste. Simmer until it starts to thicken, drizzle over the top of the roast.
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