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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low-carb pot roast

STEP 2: Sear chuck roast for 2-3 minutes per side.

low-carb pot roast

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.

low-carb pot roast

STEP 4: Place meat in slow cooker, then arrange onion wedges celery around the meat.

low-carb pot roast

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.  

low-carb pot roast
low-carb pot roast

EASY LOW-CARB POT ROAST

4.60 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Gluten Free, Keto, low carb
Prep Time: 6 minutes
Cook Time: 10 hours
Total Time: 10 hours 6 minutes
Servings: 4 servings
Calories: 405kcal
Author: Thinlicious.com
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Equipment

  • 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

Calories: 405kcalCarbohydrates: 15gProtein: 37gFat: 20.4gFiber: 2.8g

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