The aroma from a Slow Cooker Pot Roast is always a welcome greeting after a long day – especially if it’s cold outside. This recipe is low carb and keto-friendly, (serve it with cauliflower mash) but can easily feed the whole family too with different side dishes.
I have included affiliate links to useful products and services related to the topic of this post.
This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links.
As an Amazon Associate, I earn from qualifying purchases.
Read Full Disclosure Policy
Slow Cooker Pot Roast
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
Slow cooker pot roast is a simple recipe that once prepared can be left to work its magic with the slow cooking process, and the end result is a tender flavorsome dish.
Pot-roasting is an easy all-in-one method of cooking meat – usually a tough cut of beef such as chuck roast (US) or silverside (UK).
In our low carb/keto recipe, the only vegetables included are mushrooms, however, a traditional pot roast can contain vegetables such as carrots and potatoes. (And you can certainly add them to the pot in this recipe if you want to!)
I love using my slow cooker, and use it a lot. But if you don’t have one, you can also make pot roast in a Dutch oven (or even a large, heavy-based saucepan) on the stovetop.
In the recipe card, I’ve provided the instructions for both methods, intertwined, as essentially the preparation method is exactly the same.
The meat is browned off first as it helps to improve the overall flavor of the dish, and then the pan is deglazed with beef stock to capture all the goodness before leaving to slow cook.
In the photos, the keto pot roast is served with a low carb side of mashed cauliflower and with the beef and mushrooms makes a hearty meal.
Ingredients & Equipment Used In This Recipe
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online. The full list of ingredients with measurements is found in the recipe card.
- Beef Chuck Roast – a cut that benefits from long cooking. In the UK you could also use a brisket or silverside joint which works well in slow cooking too.
- Garlic Powder
- Italian Seasoning – this recipe uses store-bought Italian Seasoning, but it is so easy to make your own herb mixes, especially if you already have a bunch of herbs and spices in your pantry already. Just mix equal measures of dried basil, oregano, rosemary, parsley, and thyme. You can also add a pinch of garlic granules or powder as well as red chili flakes if you like. Store in an airtight jar and use in recipes as required.
- Unsweetened Cocoa Powder – a secret ingredient that adds a real depth of flavor without the dish tasting chocolatey.
- Beef Broth/Stock
- Tomato Paste – also known as Tomato Purée.
- Bay Leaves
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Beef
The hero ingredient in this recipe is beef, so here are some more recipes using the same:
More Slow Cooker Recipes
Looking for more slow cooker inspo? Check these recipes out next:
- Slow Cooker Pulled Pork Lettuce Wraps
- Slow Cooker Charro Beans
- Slow Cooker Overnight Oats with Apple & Cinnamon
How Do I Make Slow Cooker Pot Roast?
Just check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 1 tsp garlic powder
- 1 Tbsp Italian seasoning
- 1 Tbsp cocoa powder
- 1 tsp sea salt
- ½ tsp black pepper
- 3 lbs (1.5kg) chuck roast
- 3 Tbsp extra virgin olive oil, divided
- 8 oz (225g) Portobello mushrooms, sliced
- 4 cups beef broth/stock
- 1 Tbsp tomato paste/purée
- 2 bay leaves
- 2 Tbsp fresh parsley, chopped
- Add the garlic powder, Italian seasoning, cocoa powder, salt, and black pepper to a small bowl and stir to combine. Rub this mixture all over the surface of the chuck roast, pressing firmly to make sure it adheres. Set aside.
- Heat two tablespoons of olive oil in a large pan (or in a Dutch oven if cooking this method) over medium heat. Once hot, add the seasoned chuck roast and brown on all sides, approximately 3-4 minutes per side.
- Once browned, remove the roast from the pan and place in a slow cooker pot (or from the Dutch oven and transfer to a plate). Add the remaining tablespoon of oil and the Portobello mushrooms to the pan/Dutch oven and sauté, stirring occasionally, until the mushrooms develop some color and start to release their liquid, approximately 4-5 minutes.
- Deglaze the pan/Dutch oven by adding the beef broth (use half of the beef broth if cooking in a slow cooker) and scraping up any brown bits on the bottom to incorporate them into the liquid. Stir in the tomato paste and add the bay leaves. If using a slow cooker, pour over the beef. If not, return the chuck roast to the Dutch oven and cover.
- In the slow cooker, cook on high for 4-5 hours, or on low for 6-8 hours, or until the meat is fall-apart tender. Discard the bay leaves when cooked. Transfer the roast and mushrooms to a serving platter and cover to keep warm. Set aside.
- In the Dutch oven, reduce heat to low and simmer for 3 to 3½ hours, or until the meat is fall-apart tender. Remove from heat and discard the bay leaves. Transfer the roast and mushrooms to a serving platter and cover to keep warm. Set aside.
- Bring the liquid in pan/Dutch oven to a boil over medium-high heat, then reduce the temperature down to medium for several minutes or until the sauce thickens a bit.
- To serve, spoon some of the pan sauce over the beef, along with some of the mushrooms. Garnish with fresh parsley, if desired, and pair with creamy mashed cauliflower or your choice of sides. Enjoy!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 392Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 84mgSodium: 526mgCarbohydrates: 13gFiber: 2gSugar: 5gProtein: 27g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal! (Not all may be low carb.)
- Appetizer: Roasted Fennel & Tomato Soup
- Side Dish: Garlic Chive Cauliflower Mash
- Beverage: Pink Grapefruit Martini
- Dessert: Red, White & Blue M&M’s Cookie Bars
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!