There’s nothing better than a set-it-and-forget-it meal! This keto, low carb, slow cooker pot roast recipe can be thrown together in less than 5 minutes and has turned into a family favorite.
I’ve always enjoyed meat dishes that are well seasoned. Whether it’s beef, chicken, or fish, I want lots of flavor.
This slow cooker pot roast recipe doesn’t require a lot of ingredients, but it packs a powerful punch of flavor. Just how I like it!
The secret is in the red wine vinegar. I use a ½ cup of red wine vinegar, which seems like a lot, but trust me on this. The flavor is divine!
The best part about this recipe is it does not require you to sear the outside of the roast before putting it into the crockpot. I believe any crockpot meal should be as easy as possible, and this one delivers.
How to Make Keto Low Carb Slow Cooker Pot Roast
Honestly, the most labor-intensive part of this recipe is slicing the onions. But since you need slices, not dices, it shouldn’t take you more than a minute to slice them up.
Start by placing your beef roast into the Slow Cooker with beef bone broth. I prefer to use homemade bone broth, but store-bought beef broth works too.
If you don’t have time to make your own bone broth, check out the Kettle & Fire brand of bone broth. You get all the benefits of homemade bone broth with naturally occurring collagen and amino acids. It made from marrow bones of grass-fed and grass-finished cows.
Next, spread the sliced onions and minced garlic evenly over the roast, and add the slabs of butter on top. The butter helps to tenderize the meat and add more flavor. Remember, I’m all about that flavor!
Then, pour the entire ½ cup of red wine vinegar over the roast. You will probably question me on this as the strong vinegar smell attacks your nose, but I promise it’s amazing!
Finally, sprinkle salt, smoked paprika, and black pepper on top.
Cover and cook on high for 5 hours or low for 8 hours. When ready, test a section of the roast to make sure it shreds easily. If not, bump the temperature up to high and continue cooking in the slow cooker for another 1 hour.
Sometimes a roast needs a little extra time to achieve the desired tenderness.
Once the roast is ready, transfer to a large dish to shred the meat. The juices left in the slow-cooker make a great Au Jus.
What About the Veggies?
If you are like me, then you grew up with pot roast that was cooked along with potatoes and carrots. Obviously, those vegetables are not included here because they are not keto-friendly.
When I first made pot roast after adopting the ketogenic lifestyle, I would substitute keto-friendly vegetables in the slow cooker with the roast.
But over time, I realized that the meat was what I really enjoyed, and the vegetables did nothing to enhance the flavor of the meat. (with the exception of an onion, which I consider more of a spice than a vegetable)
So, I quit adding veggies to the crockpot! The longer I’m keto, the more I’m migrating to a carnivore diet. The more I learn about nutrients, the more I realize how many nutrients animal products actually provide, especially beef!
When you compare the nutrient profile of Beef to a few “superfoods” such as Apples, Blueberries, and Kale, you find out that Beef ranks #1 in 11 out of 15 vitamins and minerals.
Beef wins out in magnesium, phosphorus, potassium, iron, zinc, selenium, vitamins B6, vitamin B12, vitamin D, vitamin E, and niacin.
Maybe it’s time we start pushing fewer veggies on our kids and start pushing more beef!
Craig and Maria Emmerich just released their Carnivore Cookbook which is a complete guide to success on the Carnivore Diet (an offshoot of the keto diet) with over 100 recipes, meal plans, and science!
My copy just arrived in the mail this week, and the information is even better than I could have hoped!
Of course, if you love your veggies, here are a few you could either add to the slow cooker or prepare separately.
- Green Beans
- Mushrooms (these cook up nicely in the crockpot with the beef)
- Brussel Sprouts
I hope you enjoy this keto and low carb slow cooker pot roast. If you do, please share it on Pinterest and Facebook, or with your friends!
If you try it out or have any questions, please comment below ?
More Recipes for You to Try!
- 3 pounds beef chuck roast
- 1/2 cup beef bone broth
- 1/2 cup onion, sliced
- 1 tbsp garlic, minced
- 3 tablespoon unsalted butter
- 1/2 cup red wine vinegar
- 1 1/2 tsp sea salt
- 1 tsp smoked paprika
- 1 tsp black pepper
- Place the roast in the slow cooker with the bone broth.
- Spread the onion and garlic evenly over the roast, then add slabs of butter on top.
- Pour the red wine vinegar evenly over the roast.
- Finally, sprinkle the seasonings on top.
- Cover and cook on high for 5 hours or on low for 8 hours, or until the meat is fork-tender.
- Remove the lid and shred the beef with two forks.
Amount Per Serving: Calories: 243.17Total Fat: 11.96gSaturated Fat: 5.66gSodium: 429.68mgCarbohydrates: 1.42gFiber: 0.3gSugar: 0.32gProtein: 32.26g