Low Carb Pot Roast Slow Cooker Recipes
Description
Pot roast is a classic comfort food that is enjoyed all around the world. It is a slow-cooked dish that is made with beef, vegetables, and a flavorful sauce. This low carb pot roast is made in the slow cooker, so it is easy to make and requires minimal effort. The pot roast is cooked with a flavorful blend of herbs and spices, as well as a low carb broth or stock, and is served with a variety of vegetables. The result is a tender and juicy pot roast that is full of flavor and perfect for a comforting meal.
This low carb pot roast is a great way to enjoy a classic dish without the high carb content. The pot roast is cooked low and slow in the slow cooker, so it is very tender and juicy. The vegetables are cooked in the same pot and are infused with the flavorful broth and herbs. This low carb pot roast is a great way to enjoy a comforting meal without the extra carbs.
Ingredients
For The Pot Roast:
- 2½ lbs beef chuck roast
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups low carb beef broth or stock
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Sea salt and black pepper to taste
For The Vegetables:
- 2 carrots, diced
- 2 stalks celery, diced
- 2 potatoes, diced
- 1 cup mushrooms, sliced
- Sea salt and black pepper to taste
Instructions
1. Start by preparing the pot roast. Season the roast with sea salt and black pepper. Heat a large skillet over medium-high heat and add a tablespoon of oil. Add the roast to the pan and cook for 3-4 minutes per side, or until it is nicely browned.
2. Place the roast in the slow cooker and add the onion, garlic, beef broth or stock, oregano, thyme, rosemary, and bay leaf. Cover and cook on low for 8-10 hours, or until the beef is tender and cooked through.
3. When the beef is almost done cooking, prepare the vegetables. Add the carrots, celery, potatoes, and mushrooms to the slow cooker. Season with sea salt and black pepper. Cover and cook on low for an additional hour, or until the vegetables are tender.
4. Once the beef and vegetables are cooked, remove the bay leaf and discard. Serve the pot roast and vegetables with a drizzle of the cooking liquid. Enjoy!
Equipment
- Large skillet
- Slow cooker
Notes
This recipe can also be made in the Instant Pot. To do so, cook the beef in the Instant Pot on the “Sauté” setting for 3-4 minutes per side. Add the remaining ingredients and cook on “Manual” for 45 minutes.
Nutrition
Calories: 394 kcal
Carbohydrates: 10 g
Protein: 32 g
Fat: 24 g
Saturated Fat: 8 g
Cholesterol: 86 mg
Sodium: 781 mg
Potassium: 870 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 1418 IU
Vitamin C: 10 mg
Calcium: 48 mg
Iron: 5 mg
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