Free Printable: Low Carb & Keto Food List
Get It Now- What Kind Of Meat For Pot Roast?
- How To Make Pot Roast in a Slow Cooker
- How To Make Low Carb Keto Pot Roast
- Tips For The Best Slow Cooker Pot Roast
- How Long To Cook Pot Roast In A Crock Pot
- What To Do If Pot Roast Is Tough or Dry
- Can Pot Roast Be Frozen?
- More Low Carb Slow Cooker Recipes
- Tools To Make Low Carb Pot Roast
- Low Carb Keto Pot Roast (Easy & Tender!) Recipe card
- Recipe Reviews
Whether it’s a holiday meal or a family dinner, few things beat the best slow cooker pot roast! If you make it right, it will be tender, flavorful and perfect for feeding a crowd – or storing as a freezer meal. This complete guide will cover the cut of meat for pot roast, tips for how to make it, how to fix tough pot roast, how to freeze low carb pot roast, and of course an easy pot roast slow cooker recipe!
What Kind Of Meat For Pot Roast?
The cut of meat for pot roast is pretty much the opposite of what you’d use for most other uses. There are 2 factors you are looking for:
- Tough meat. You want tough cuts of meat for pot roast! It sounds counter intuitive since the goal is to make pot roast tender, but only a meat that’s tough and muscular to start with will break down into juicy, tender pot roast in the end. For that, you need the right cooking method (more on that below!) and connective tissue…
- Connective tissue. Normally it’s not palatable in meat since it’s tough to chew, but it actually has an amazing benefit: collagen! And, it’s exactly what you want in a cut of meat for pot roast. The connective tissue is made up of collagen, which breaks down into gelatin during slow cooking, making the meat juicy and succulent.
Best Cuts of Meat for Pot Roast
So, what kind of meat has these characteristics? Choose one of these:
- Chuck roast or chuck shoulder – From the shoulder of the cow, and can be bone-in or boneless. Chuck roast or shoulder is the best kind of meat for pot roast, as it contains more fat and connective tissue, so it’s more flavorful.
- Rump roast or round – From the rump and rear legs of the cow. It’s a bit leaner than chuck roast, so is a good option if you like less fatty pieces while still being tender. Rump roast is slightly more expensive than chuck roast.
- Brisket – From the chest and front legs of the cow. This is another great option for making pot roast, but the texture is somewhat more grainy than chuck.
Can you use sirloin roast (from the back of the cow)?
Yes, but I don’t recommend it in general. It can still be tender, but is too lean, so you won’t get fall-apart tender pot roast.
How To Make Pot Roast in a Slow Cooker
Fortunately, the process for how to make pot roast in a slow cooker is one of the easiest dinners you can make. Here are the basics:
- Season and rest the meat.
- Brown the veggies.
- Brown the meat.
- Combine the veggies and pot roast in a slow cooker.
- Add broth and herbs.
- Cook low and slow for a loooong time.
The full instructions are on the recipe card below, but don’t miss the section on tips for the Best Slow Cooker Pot Roast!
How To Make Low Carb Keto Pot Roast
So, what if you want to make pot roast low carb? The good news is, it’s almost naturally low carb. And, the
However, there are two main aspects to that can be carb-heavy with a traditional pot roast:
- The vegetables. Some pot roast recipes include starchy veggies, especially potatoes. We simply replace those with radishes for a similar effect that’s low carb!
- The sauce or gravy. Pot roast recipes can have a gravy that’s thickened with corn starch or flour. But, the sauce is just as delicious and flavorful even if it isn’t thick. You can certainly thicken it with a keto-friendly thickener like xanthan gum, but I prefer to skip that part altogether and keep the ingredients simple. Just spoon the juices over the pot roast before serving. It’s delicious!
Otherwise, a keto pot roast or low carb pot roast is no different than any other pot roast.
Tips For The Best Slow Cooker Pot Roast
Pot roast is pretty straightforward, and the best part is it’s a (mostly) hands-off slow cooker dinner recipe that you can leave alone while you do something else. I’m all about anything that saves me time cooking, especially when it comes to low carb dinner recipes.
But if you want the best slow cooker pot roast, follow these tips!
Use the right cut of meat for pot roast.
The best slow cooker pot roast needs the right cut of meat! See my tips above for choosing the best ones.
Season liberally.
Use a heavy hand with the salt and pepper. You need more than you think for pot roast.
Let the meat rest at room temperature.
After you season the meat, then let it sit at room temperature for at least 30 minutes. This allows the meat to cook more evenly, which means a juicier and more tender pot roast.
Sear the meat first.
You might think that the slow cooker will already be cooking the meat, so do you really need to sear it first? You do.
Browning the outside brings out tons more flavor. It’s super quick to do. Don’t skip it!
Brown the veggies.
The same principle that applies to the meat is true for the veggies too. Browning them brings out flavor and makes them taste so much better!
Include fresh herbs.
Flavor, flavor, flavor. Everything about making a good slow cooker pot roast is about flavor! Heavier herbs, like rosemary and thyme, can stand up to the longer cooking time and yield a delicious result.
If you want to remove the herbs later, you can tie them together using kitchen twine for easy removal. However, I prefer to have them spread throughout the slow cooker.
Use flavorful broth.
Any good pot roast slow cooker recipe should use broth. Do not use water!
You might already know this, but it might come as a surprise that bone broth works even better. It’s more rich and flavorful, plus it has the added benefits of collagen. It will tenderize the meat even more. And, the extra (good) fat is perfect for a keto low carb pot roast recipe!
Do not remove the lid.
You let steam escape every time you do that! And, if you’re making pot roast in a Crock Pot, isn’t the whole point that you can walk away and go about your day while it cooks?
Cook it for long enough.
This is the most important part! Don’t make the mistake of trying to remove the pot roast too soon. It will be tough and dense.
For tender, fall-apart meat, it needs to cook low and slow for a loooong time. If it’s too tough, chances are it needs more time to cook.
How Long To Cook Pot Roast In A Crock Pot
If there is one thing that makes pot roast tender and flavorful, it’s the cooking temperature and time. We want low and slow, for hours!
Slow Cooker Pot Roast on Low
If you can, I highly recommend making slow cooker pot roast on low. A low temperature makes for the most succulent meat possible.
The cook time for pot roast in the slow cooker on low is 10 to 12 hours.
Slow Cooker Pot Roast on High
If you don’t have time to cook slow cooker pot roast on low, you can also do it on high. It’s still a slow cooker temperature, so will still tenderize the meat pretty well.
The cook time for pot roast in the slow cooker on high is 5 to 6 hours.
What To Do If Pot Roast Is Tough or Dry
The key to the best slow cooker pot roast is to allow it to cook for long enough. If your pot roast is not fall apart tender, chances are it needs more time to cook. It’s very rare that it’s overcooked.
How To Test If Pot Roast Is Done
How do you know if pot roast is done? Simply take a fork, stick it into the pot roast, and twist. If you can easily remove the meat, then it’s done. If not, keep cooking it!
How To Fix Tough Pot Roast
Signs of an underdone pot roast are meat that is dense, leathery, and does not shred or twist off.
If this happens, simply close the lid of the slow cooker and continue cooking for another 1 to 2 hours. Then, try the fork test again.
How To Fix Dry Pot Roast
Signs of an overdone pot roast are meat that is dry. Honestly, this is almost impossible with a slow cooker pot roast!
But, if your meat is dry, just baste it with the juices from the slow cooker and it should still be good. If it’s too dry to eat on its own, try making tacos with it. (Use coconut flour tortillas for a low carb version!)
Can Pot Roast Be Frozen?
Yes, definitely! After you’ve cooked your pot roast in the slow cooker, shred it and let it cool to room temperature.
Transfer the shredded meat and veggies to freezer bags and top with the sauce. You might have some solids, which is okay, and it’s up to you if you want to include these. Either way, try to submerge the meat in the liquid.
Freeze the bags laying flat in the freezer. Once they are solid, you can move them around where ever it’s convenient.
More Low Carb Slow Cooker Recipes
You can find more keto low carb slow cooker recipes here. A few favorites to try:
Tools To Make Low Carb Pot Roast
Tap the links below to see the items used to make this recipe.
- Dutch oven – For browning the meat and veggies.
- Slow cooker – Of course you need a Crock Pot for a pot roast slow cooker recipe!
Low Carb Keto Pot Roast (Easy & Tender!)
Make the BEST keto pot roast recipe in your Crock Pot! This low carb pot roast is flavorful, fall-apart tender, and so easy to make.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Season the chuck roast liberally with sea salt and black pepper on all sides, rubbing it in evenly. Let sit for about 30 to 45 minutes to come to room temperature.
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Meanwhile, heat a tablespoon of oil in a large dutch oven or stock pot over medium-high heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until browned. Add the radishes and carrots. Cook for about 5 minutes, until all the veggies are browned on the outside. (Veggies don't have to be soft, just browned.)
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Transfer the veggies to the slow cooker. Arrange the veggies along the sides with a hole in the middle where the pot roast will go.
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Add another tablespoon of oil to the pot. Add the chuck roast and sear on all sides for a couple of minutes, until browned on the outside.
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Add the chuck roast to the center of the slow cooker. Arrange the veggies mostly along the sides, spooning any stuck on the bottom over the top.
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Add the beef broth. Add the fresh rosemary and fresh thyme, partially submerging in broth.
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Close the slow cooker lid. Cook for 10-12 hours on Low or 5-6 hours on High, until the beef is very tender.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1/3 lb meat + a few veggies
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂
102 Comments
Carol
0This is the best pot roast recipe I have found. The meat was tender and juicy. The radishes didn’t taste like radishes at all, which is good because they’re not my favorite. My husband was impressed with my effort as I have made many roasts over the years that have been dry and tough. This recipe is a keeper!
Peg
0Made this recipe today, added a little red wine to deglaze the pot, then added. sautéed veg, herbs and meat. Used homemade Bobby Flay BBQUE seasoning as I cook with no salt (husband has high blood pressure). It was delicious!
Michaela
0I made this recipe a couple months ago and loved it so much I came back to find it again! Thank you for sharing 🙂
Kylee
0I’ve made this recipe twice now in my ninja foodie and my family absolutely loves it! We add a little garlic salt to it!
Josie
0This pot roast is delicious! The radishes were a surprisingly wonderful substitute for potatoes.
I’m not on a keto diet, but my son is sensitive to nightshade vegetables so I’m always searching for recipes for family meals he can enjoy too.
I’ve made this twice now and plan to keep it in the rotation. Thank you!
Stefanie Miccio
0This sounds delicious! I do have a quick question, the keto version does it include the carrots in the nutrition facts or is it just with the radishes?
Wholesome Yum M
0Hi Stefanie, The nutrition facts are for the recipe as written (which includes the carrots). I hope this helps!
Sue
0Oh my goodness! I cannot even tell you how happy my family was with this pot roast. Who knew that radishes what great substitute for potatoes? I sure didn’t! But they are my new favorite sub. Hoping to have more time at the house the next time I make this so I can serve it with cauliflower mashed “potatoes” too so I have something yummy to capture the wonderful juice. The fourteen-year-old said I was welcome to make this every week LOL
Deanna
0Hello! I want to make this recipe but 12 servings is just too much for 1 person. Can I half the recipe? How would this affect the cooking time? Thanks in advance! So excited
Wholesome Yum M
0Hi Deanna, Yes! Feel free to half this recipe. The cook time will remain close to the same, but feel free to start checking it an hour or two earlier to see if it is tender enough to serve.
Deanna
0Maya, I made this yesterday (half recipe) and 10 hours was perfect. It wasn’t possible to make 6 servings of 1/3 lb meat, but it is SO delicious and wonderful. Thanks!
Julie
0What I do is that I cook chuck roast for 12 (we’re 4) but only the veggies needed. When it’s all done, I freeze the rest with all the juices for a quick meal. I even add the leftovers to the crock pot again for 4-6 hrs and it’s still really tender and so good.
Kathryn
0Can’t wait to make this version! Quick question–do Brussels sprouts work well here as a veg?
Wholesome Yum M
0Hi Katheryn, Brussels sprouts would need to be cooked separately, as they would get mushy in the slow cooker. Here is a great recipe to use with brussels sprouts. Enjoy!
Lauren
0I made this yesterday and it was so easy. The roast was juicy and had a lot of flavor! The radishes tasted just like potatoes! I will be making this again and again!
Liz
0This roast was amazing! It was moist and not dry and had great flavor. Will be making again. My husband loved it.
Lisa B
0This turned out perfectly! It was delicious and so tender! Thank you!
Stace
0Hi, Thanks for the recipe. I noticed in the comments someone asked about adding xanthan gum. I don’t see that in the recipe. Did I miss another version? If so, how much do you recommend adding at the end. Thanks again.
Wholesome Yum M
0Hi Stace, The xanthan gum mentioned in the comments is used to thicken the juices for gravy. You won’t need much to thicken your gravy, 1/8th teaspoon or less depending on the amount of drippings at the bottom of the crockpot.
Lori
0Love this recipe! The second weekend I’ve put this in the crockpot for supper. The only changes I made were celery instead of onion and I had no fresh herbs, so dried. I also added some sliced mushrooms.
Betsy
0My husband is pretty particular, but even he liked it – so much so that he asked me to make it again. This was so satisfying! Yum indeed!
Evan
0This looks and sounds great, can’t wait to try it tomorrow. Two questions:
1. At what point would you add the xanthan gum to thicken? I’m just getting started on Keto and read to treat it like corn starch, so I was afraid to add it too early.
2. Have you tried adding any other low-carb root veg like rutabaga? Only made a puree with it before so I am curious how it would stand up to the low and slow.
Thank you so much!
Wholesome Yum M
0Hi Evan, Xanthan gum should be added close to the end of the cook cycle, but while the heat is still on. Xantham gum will activate with heat, so sprinkle it in (don’t dump it in, it will clump) and whisk to thicken your juices. Some root vegetables will cook quicker than others. Rutabaga will cook through slower and can be added earlier in the cooking process, celery root will cook through faster and should be added within the last hour of cooking. Enjoy!
Lynda Pedersen
0This is so good and a great recipe that both myself and my non low carb hubby enjoy. I made in my instant pot using saute setting then the slow cooker setting so only one dish to wash. Is it possible to make this using the pressure cooker setting?
Wholesome Yum M
0Hi Lynda, Yes, but your pot roast won’t be quite as tender. For the best textural results, slow cooking is best.
Lacey Green
0My family and I love love this recipe! I didn’t have a lot of experience with radishes before this dish, but they were a hit!
Lee covec
0Is there any reason why almond flour cannot be used to thicken the gravy. Ive not used it in this way. I reckoned since it is used in keto baking that it might be able to be used in the roast gravy.
Wholesome Yum M
0Hi Lee, Almond flour cannot be used as a thickener. It is just ground nuts, so it doesn’t have any ability to thicken. Xanthan gum, gelatin, or Glucomannan can all be used as thickeners for keto gravy.
Denise
0I’m definitely going to make this for Christmas dinner this year. I noticed there was no nutritional information about the sodium level. Do you happen to have that?
Wholesome Yum M
0Hi Denise, I’m sorry, I don’t track the sodium levels for my recipes. If you are interested in figuring this out, I suggested entering the recipe into an online recipe calculator to get accurate sodium levels.
Dana Hill
0Very good beef stew recipe and very flavorful. I didn’t have fresh rosemary or thyme. I used Italian seasoning and was delicious!
Laura
0Hi – Hope your still answering questions lol!
I want to make this ahead of time and freeze it. I see you mention that you can freeze it in zip-lock bags, but how do you recommend reheating it when ready to eat it?
Thanks!
Wholesome Yum M
0Hi Laura, The easiest way to reheat this pot roast is the put it back in the slow cooker on low for a few hours. This will help it to retain the original juices and prevent your roast from drying out. Enjoy!
JAB
0Hello if I don’t have bone or beef broth can I use bullion cubes? If so how many?
Wholesome Yum M
0Hi JAB, Bone broth is best because it offers so much nutrition to the pot roast! If you don’t have bone broth on hand, bullion cubes can work, but I am unsure how many because they can vary in flavor and intensity by brand. Please follow the instructions on the back of your bullion to get the correct amount for this dish. Enjoy!
Jill R.
0OMG this is such a good meal and it’s so easy to make! I’ll admit I’ve never been a fan of radishes so I was hesitant but figured I could eat around them and give them to my boyfriend if I didn’t want to eat them but boy I gobbled them up! They replace starchy potatoes and you can’t even really tell the difference. I love that it’s a crock pot meal too, with working from home it’s especially nice to be able to prep this in the morning (with my laptop also propped up on the table so I can work too) then I can also do dishes throughout the day and when it’s time for dinner there’s no prep this is ready to go and I only have two plates and forks to clean afterwards (I use crockpot liners for no mess crockpot cleanup) which for someone without a dishwasher is just so amazing!! I make a lot of food especially with this pandemic going on and this immediately became my boyfriend’s all time favorite… He even wants me to make it for his parents so he can show off lol.
Wendy
0Hi, I want to try this recipe, but, I’d like to know can I add turnips and radishes together? Will the taste be “ok” ? I really don’t want to use carrots at all. Thanks for your reply.
Wholesome Yum M
0Hi Wendy, Carrots add a subtle sweetness to the roast, but they can be omitted if you do not want to use them. Turnips are much more earthly in flavor and they would make a fine addition to this recipe. Enjoy!
Kama
0Hi! Can I prep everything the night before, put it all in the slow cooker pot in the fridge over night and then start the slow cooker in the morning? Is there a risk of leaving the raw meat together with the vegetables without cooking right away?
Wholesome Yum M
0Hi Kama, Yes, you can set everything up the night before. Take the slow cooker pot out of the fridge about 20 minutes before turning your slow cooker on, so the vessel has a chance to equalize in temperature.
Clarissa Arevalo
0What times would you recommend making this in a 8 qt instant pot?
Wholesome Yum M
0Hi Clarissa, If you are using your Instant Pot slow cook function, then there are no changes to the recipe needed.
Miranda
0My husband is on keto, but I’m not, so I was looking for a recipe we would both like. This is perfect! So easy to do, and so delicious. Thank you!
Jen
0Delicious and easy!
Karly
0Amazing!
kathy shuller
0I sub turnip roots for potatoes.
Cori Papuga
0None of these vegetables used are keto friendly.. am I wrong?? I thought starches were off the list?
Maya | Wholesome Yum
0Hi Cori, They are fine in small amounts, and as you can see the recipe has 2g net carbs per serving. However, if you want you can omit the carrots and replace them with more radishes.
Mar
0Thanks for this recipe! The entire family (all adults) loved it.
Misty
0If I’m using a 2 lb roast, should I still cook it for 10-12 hours on low? Thanks in advance!
Maya | Wholesome Yum
0Hi Misty, A smaller roast might take a bit less time, maybe 9-10 hours. You can check if it’s tender/falling apart enough, and cook for longer if not.
Andrea
0Hi Maya!
I can’t tell you how scrumptious this recipe is. I wasn’t sure that the radishes would work….might possibly be bitter. They are fantastic. I read the entire entry and used your tips. Great advice. I will look to you for more Keto friendly recipes. Well done. Will be making again and again. Thank you!
Jeanie Charfen
0This was a fantastic recipe. To keep the carbs low I went very light on onions and carrots and added in browned celery and jicama chunks. Unbelievable- you would swear the jicama was potato. The perfect pot roast recipe.
Nicole
0Why can’t I share and save?
Maya | Wholesome Yum
0Hi Nicole, I’m always happy to have you share! If you’re having a website issue, please use the contact form here to let me know!
Mary D
0This is delicious! I followed the directions precisely, except I added celery. The radishes work so well! LOVE it and LOVE your website.
KB
0Do you know how this could be made in an Instant Pot?
Maya | Wholesome Yum
0You probably can, but haven’t tried that yet.
Katie
0Do i need to submerge meat with broth
Wholesome Yum M
0H Katie, Yes, the recipe calls for 2 cups of beef broth to partially submerge the roast.
Lyle Drew
0This recipe works great with venison roasts as well. I added some celery and sliced mushrooms plus a dash of Montreal steak spice. Wholesome and yummy!
Maya | Wholesome Yum
0Thank you for sharing, Lyle! That sounds delicious!
Kelly
0Could I put potatoes in this for my husband and just not eat the potatoes myself to keep it Keto?
Maya | Wholesome Yum
0Hi Kelly, Yes, you can definitely do that!
Barbara
0I make slow cooker chuck roast and veggies all the time. I use a ton of cabbage instead of potatoes and also put in onion, celery, carrots, broccoli, kale, entire can of diced tomatoes, and 32 oz. chicken broth. I only brown the meat in melted butter first. I cook in on low for 8-10 hours, taking the meat out about an hour early and pull/cut it and put it back in. The odd thing is, the meat doesn’t smell great on its own when I take it out to cut it up. Why is that? Is it just me? Happens every time. Wouldn’t want to eat it unless it’s with the rest of the ingredients because on it’s own, it’s not that tasty.
Kirsten Dangler
0Hi, I haven’t made this yet and am a newbie to keto. I’ve never used radishes for stew before. Does it make the stew peppery?
Maya | Wholesome Yum
0Hi Kirsten, No, they don’t make it peppery. Hope you like it!
Nellie
0Made this pot roast and it was yummy
Claudia Mitchell
0This is a family favorite and I love that it’s low carb. I’m thrilled to have come across all of your recipes. I’ve struggled all of my life with PCOS and now my daughter has been diagnosed with the same condition. Carbs are definitely not our friend. Keep them coming and thank you so much!!!
Jon Rueck
0While at the beginning this recipe didn’t specify beef, that seemed understood. On down through it, that was mentioned. However, I used a four pound pork tenderloin. I added another cup of carrots and used daicon instead of radish (which wasn’t on hand), and added 5 cups of diced cruciform stems, as well as an extra two cups of Beef Bone Broth. Not wanting to make a trip to the grocer, 1/2 t each of powdered thyme and crushed rosemary (in a mortar) were used.
So far, tasting doesn’t offer a lot. Admittedly, I’m heading for a stew rather than just a pot roast, so I may add a couple packages of McCormick’s Beef Stew Spice. That’ll fix it for sure. As you can tell, this is still low-carb.
Kayla
0I’m making this now? Any tips for making the leftover juice and broth into a low carb gravy??
Maya | Wholesome Yum
0Hi Kayla, You could thicken the extra liquid with a sprinkle of xanthan gum or gelatin to make gravy.
Roxana
0This sounds like a very tasty pot roast! Thanks for the slow cooker temperature options, and all of the extra tips you have in the blog. In looking at the nutrition label, all I see is zeros in every field. Maybe you can take a look at that. Thanks!
Maya | Wholesome Yum
0Thank you so much for catching that, Roxana! The nutrition info has been added and should be correct now.
Roxana
0Thanks so much. 2 net carbs — Wow!
Shadi Hasanzadenemati
0Love this for a cold winter night, thank you for the recipe!
Tayler Ross
0This looks like a total comfort food win! I can’t wait to try it!