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Recipe from Simpler Savory

The recipe

30 Minute Low Carb Slow Cooker Pot Roast

Prep
15 min
Cook
240 min
Total
255 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
360

2× the original author values. Recipe yield: 6 servings.

calories
720

3× the original author values. Recipe yield: 6 servings.

calories
1080
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2.5 pounds beef chuck roast — cut into 2–3 large chunks; patted dry
  • 1 large yellow onion — sliced
  • 2 stalks celery — sliced
  • 1 small carrot — peeled and sliced; optional for low carb
  • 4 cloves garlic — minced
  • 1 tablespoon tomato paste
  • 2 cups low sodium beef broth
  • 1 tablespoon balsamic vinegar — or red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme — or 2 tsp fresh
  • 1 teaspoon dried rosemary — crushed; or 2 tsp fresh minced
  • 1.5 teaspoons kosher salt — divided, plus more to taste
  • 1 teaspoon black pepper — freshly ground, divided
  • 1 tablespoon olive oil — or avocado oil
  • 1 tablespoon unsalted butter — for finishing the sauce
  • 1/8 teaspoon xanthan gum — optional; add to taste for thicker low-carb gravy
  • 4 ounces cremini mushrooms — sliced; optional low-carb swap for carrot

Instructions

  1. Cut the chuck roast into 2–3 large pieces, pat very dry, and season all sides with about 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  2. Heat the oil in a large skillet over medium-high heat. Sear the beef until deeply browned, about 3 minutes per side. Transfer to a plate, reserving any pan drippings.
  3. Add onion, celery, and carrot (or mushrooms) to the slow cooker. Sprinkle in garlic, thyme, and rosemary. Dot the tomato paste over the vegetables.
  4. Pour in beef broth, balsamic vinegar, and Worcestershire. Nestle the seared beef into the cooker and scrape any pan juices over the top. Season with remaining salt and pepper.
  5. Cover and cook on Low for 6–8 hours or on High for about 4 hours, until the roast is fork-tender and shreds easily.
  6. Lift the roast to a board and tent with foil to rest while you finish the sauce.
  7. Pour the cooking liquid and vegetables into a wide skillet. Simmer over medium-high heat, stirring occasionally, until reduced and glossy, 8–12 minutes.
  8. Whisk in the butter. For a thicker low-carb gravy, sprinkle in a tiny pinch of xanthan gum (about 1/8 teaspoon), whisking constantly; add only as needed.
  9. Shred the beef into chunky pieces with two forks, then fold it back into the reduced sauce until well coated.
  10. Taste and adjust with more salt, pepper, or a few drops of vinegar to brighten as needed.
  11. Serve hot with low-carb sides like cauliflower mash, sautéed cabbage, or roasted green beans.

Notes

Storage: Refrigerate leftovers with sauce in airtight containers up to 4 days, or freeze up to 3 months. Reheat gently in a skillet with a splash of broth or water until hot and glossy. If the gravy tightens after chilling, loosen with broth and finish with a little butter.

Source: https://simplersavory.com/30-minute-low-carb-slow-cooker/