Wicked Good Slow Cooker Pot Roast Recipe (Keto, Low Carb, LCHF) (2024)

FAQs

What is a good potato substitute for pot roast? ›

What are the best low-carb vegetables for this pot roast? Some excellent low-carb vegetable options include turnips, rutabaga, radishes, cauliflower, zucchini, and celery. These mimic the texture of traditional potatoes and carrots.

Make sure the chuck roast is completely thawed for best cooking results. Searing the chuck roast before adding it into the Crockpot produces the best flavor and helps to tenderize the meat, but if necessary, you may skip this step.

Cornflour (mixed with water) will help thicken it. Stir the gravy while pouring the mixture in so it doesn't get lumpy.

Pot roast doesn't typically get a nutritional nod, but that's likely because of the marbling (striations of fat not found in top round or loin). But for just 176 calories, 3 ounces of chuck roast (the cut that makes the best pot roast) boasts 22 grams of protein and almost half of the recommended daily intake for iron.

Simple is always best when it comes to a classic pot roast, but this recipe is very versatile. Substitute carrots for other starchy vegetables, like chopped russet potatoes, parsnips, or butternut squash. Any leftover meat is delicious served cold on sandwiches the next day with a smear of mustard and mayonnaise.

While you can use chuck roast, brisket and bottom round interchangeably in most pot roast recipes, you may have to adjust the cooking time since they vary in size and thickness.

While searing meat before slow cooking can enhance flavors by developing a caramelized crust, it's not strictly necessary. If you skip searing, the meat may lack some depth of flavor, but it will still cook and become tender in the slow cooker.

The vegetables will release a substantial amount of liquid which will partially cover the roast by the end of cooking, but not completely. The pot roast should not be fully covered in liquid because we don't want it to boil.

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

Can I use flour instead of cornstarch to thicken pot roast gravy? ›

To use flour as a thickening agent: Use two tablespoons flour mixed with ¼ cup cold water for each cup of medium-thick sauce. Thoroughly mix in the water to prevent lumps. After stirring the combined flour and water into the sauce, cook and stir over medium heat until thickened and bubbly.

11 oz of beef pot roast (Healthy Choice) contains 320 Calories. The macronutrient breakdown is 50% carbs, 26% fat, and 24% protein. This is a good source of proteins (34% of your Daily Value), fiber (21% of your Daily Value), and vitamin a (25% of your Daily Value).

Your Fresh Market Beef Pot Roast With Vegetables (0.5 tray) contains 14g total carbs, 12g net carbs, 5g fat, 32g protein, and 230 calories.

Lean meats like chicken or turkey contain less saturated fat than beef or lamb. Swap lamb for roast chicken to save up to 241kcal, 30g of fat and 15.5g saturated fat. Chicken breast is often the most popular cut and it's lower in fat than dark meat like drumsticks and thighs.

Braising a boneless roast with a good balance of fat and muscle will result in a juicy Pot Roast that you enjoy eating even without gravy on top. For most people, the best meat for Pot Roast is the beef Chuck Roast.

While all sorts of potatoes are delicious when roasted in the oven, Yukon Gold potatoes are arguably the best potatoes for roasting for many reasons. Yukon Gold potatoes have the perfect amount of starch, which means they soften well in the oven, while their partially waxy texture helps them maintain their shape.

Though you can use white onions, sweet onions, or red onions, we recommend using yellow ones because of their unique flavor profile. Yellow onions are a widely used onion type in the US and is great with meat dishes such as pot roast, roasted chicken, lamb rack, stew, and more.

Insufficient Liquid: If there wasn't enough liquid in the crockpot, it could have caused uneven cooking. Potatoes need to be fully submerged in liquid to cook evenly. Old Potatoes: Very old or stored potatoes can become starchy and may not soften as well during cooking. It's best to use fresh, firm potatoes.