There are few dishes that scream “comfort food” like pot roast, especially one that’s been slow-cooking all day. Is there any better thing to come home to after a long, hard day than the incredible aroma of a homemade, low-carb pot roast?
My husband and I are pretty competitive when it comes to who makes the best pot-roast, but we’ve managed to both agree that (at least so far) this keto-friendly recipe is our best work. The secret is the red wine & the fresh rosemary that just brings a little something extra!
Don’t worry if the the carb count seems a little on the high-side—it accounts for ALL the gravy, which doesn’t all typically get eaten (even if you really like gravy!)
INGREDIENTS:
- 3 pound chuck roast
- 2 1-ounce packages of dry onion soup mix
- ¼ tsp. Black pepper
- 1 can condensed cream of celery soup
- 1 can cream of onion soup
- 1 1/2 cup red wine
- 2 tbsp. Worcestershire sauce
- 1/2 cup water
- 1 large yellow onion, cut into wedges
- 1 bunch celery, cut into 2” pieces
- 1 pound bag baby carrots
- Several stalks of fresh rosemary
STEP 1: Heat medium-large skillet over medium-high heat.
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STEP 2: Sear chuck roast for 2-3 minutes per side.
STEP 3: Meanwhile, add soup mix, black pepper, cream of celery, cream of onion, red wine, Worcestershire, and water to slow cooker and whisk until well blended.
STEP 4: Place meat in slow cooker, then arrange onion wedges celery around the meat.
STEP 5: Cook in slow cooker on low for 8-10 hours (preferred) or on high for 5 to 7 hours, until meat begins to fall apart. Add carrots & rosemary to the slow cooker about halfway through cooking.
EASY LOW-CARB POT ROAST
Print Pin RateEquipment
- Crockpot
Ingredients
- 3 pound chuck roast
- 2 1- ounce packages of dry onion soup mix
- ¼ tsp. Black pepper
- 1 can condensed cream of celery soup
- 1 can cream of onion soup
- 1 1/2 cup red wine
- 2 tbsp. Worcestershire sauce
- 1/2 cup water
- 1 large yellow onion cut into wedges
- 1 bunch celery cut into 2” pieces
- 1 pound bag baby carrots
- Several stalks of fresh rosemary
Instructions
- Heat medium-large skillet over medium-high heat. Sear chuck roast for 2-3 minutes per side.
- Meanwhile, add soup mix, black pepper, cream of celery, cream of onion, red wine, worcestershire, and water to slow cooker and whisk until well blended.
- Place meat in slow cooker, then arrange onion wedges celery around the meat.
- Cook in slow cooker on low for 8-10 hours (preferred) or on high for 5 to 7 hours, until meat begins to fall apart. Add carrots & rosemary to the slow cooker about halfway through cooking.
Nutrition
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