Easy Keto Crockpot Pot Roast
Our keto pot roast is juicy, tender, and a great option for a weeknight dinner. Make this in your slow cooker and free up your time for other fun things! Keep those leftovers for lunches throughout the week. And don't forget to top your plate with a savory beef gravy that really makes this dish a Whole Lotta Yum!
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.
Nutrition
Serving: 1servingCalories: 540kcalCarbohydrates: 4gProtein: 37gFat: 36gFiber: 1gSugar: 2g
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