Low Carb Crock Pot Roast Beef Recipe

A simple low carb crock pot roast beef that slow cooks during the day. Serve it with steamed or mashed cauliflower for a comforting meal.

Over the holiday week, I realized that I need to get away from the low carb sweet recipes and make more savory dishes. Just like any healthy diet, sweets need to be used in moderation.

To be honest, since I’ve been low carbing for several years, I no longer enjoy really sweet foods. And, when I make my low carb treats, the sweetener is typically about half of what a recipe normally calls for.

No one in the house eats the low carb dessert recipes except for me, so that’s another reason to cut back. When I make good savory recipes like this low carb crock pot roast beef, my husband and kids dig right in.

My husband is a big meat eater. So, when I make my low carb dinners he’ll usually give them a try as long as I don’t add any “strange” low carb ingredients.

Unfortunately, my husband is also a potato lover. But, I refuse to use them in my dishes.

Instead, on the rare occasion that I cook potatoes, I make it a separate dish. I used chopped cauliflower in this low carb crock pot roast beef.

However, I may try to sneak in some turnips or radishes next time. If they absorb the beef flavoring, my husband might actually give them a try.

He does know that I won’t eat potatoes. So I’m sure he’ll question any potato-like vegetable that I add to any savory dish.

My husband and son were all over this yummy pot roast. In fact, they pretty much ate the whole thing on me.

Of course, both of them refused to eat the cauliflower. My son probably would have eaten it if I disguised it as mashed potatoes.

But, the cauliflower in this low carb crock pot roast beef look like the vegetable. However, diced or sliced radishes would look more like potatoes.

In fact, I used diced daikon radish in my low carb beef stew. And, my husband ate the stew without questioning the low carb vegetable I used.

In 2017, my plan is to develop more family friendly low carb meals and fewer dessert recipes. Because, once you and your family have moved to a low carb way of eating, you won’t wants sweets as often.

If your family is as picky as mine, they should still enjoy family favorites made with beef and poultry. In our house, the favorite low carb meal is Filipino chicken adobo.

With my busy schedule, I’ve been trying to use the slow cooker and Instant Pot more often. One of my favorites is to make a keto roast in the Instant Pot.

Low Carb Crock Pot Roast Beef Recipe

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Low Carb Crock Pot Roast Beef

Author: Lisa MarcAurele

5 from 1 vote

A simple low carb roast beef that slow cooks during the day. Serve it with steamed or mashed cauliflower for a comforting meal.

Prep Time15 mins

Cook Time8 hrs

Total Time8 hrs 15 mins

Course: Main Course

Cuisine: American

Print Pin Review Recipe

Servings 6 people

Calories 499kcal

Ingredients

Seasoning Rub:

• 1 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon parsley

Main Ingredients:

• 2.5 pound boneless chuck roast
• 2 tablespoons olive oil extra virgin
• 2 strips no sugar bacon
• 1 cup water or beef broth
• 1/4 cup apple cider vinegar or dry cooking wine
• 2 tablespoons tomato paste omit for AIP
• 3/4 teaspoon salt
• 4 stalks celery chopped
• 1 small onion chopped
• 2 cloves garlic minced
• 2 bay leaves

US Customary – Metric

Instructions

• Combine seasoning rub ingredients and rub over beef roast.
• Heat olive oil in Dutch oven then brown roast on all sides. Place roast into crock pot and cover with bacon strips.
• Add water, vinegar, tomato paste, and salt into Dutch oven . Whisk to loosen up the browned pieces on bottom of pan.
• Add celery, onion, garlic, and bay leaves into the crock pot.
•  Pour the liquid from the Dutch over over the contents in the crock pot.
• Cook roast on low for 8 hours or high 3-4 hours. Add in cauliflower during the last 30 minutes.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 282g | Calories: 499kcal | Carbohydrates: 3.4g | Protein: 65.3g | Fat: 23.1g | Saturated Fat: 7.2g | Cholesterol: 198mg | Sodium: 1160mg | Potassium: 702mg | Fiber: 0.8g | Sugar: 1.4g | Vitamin A: 150IU | Vitamin C: 4.1mg | Calcium: 30mg | Iron: 7.6mg

Additional Info

Net Carbs: 2.6 g | % Carbs: 2.2 % | % Protein: 54.5 % | % Fat: 43.4 %

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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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