Slow Cooker Keto Pot Roast

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It's easy to make a keto pot roast in your slow cooker. Simply add the ingredients to the pan, set, and forget! Served over mashed cauliflower and made without flour, this delicious entree is also gluten-free.

Keto pot roast is served on top of mashed cauliflower.

This keto pot roast is one of my favorite recipes to make in the winter. There's nothing quite like a hot plate of a rich stew. Flavorful, slow-cooked, tender beef smothered in thick, rich gravy... it's the quintessential comfort food. I also enjoy recipes like braised boneless short ribs, slow-cooked beef cheeks, and lamb shoulder chops.

Ingredients

You'll only need a few simple ingredients to make this recipe. The exact measurements are in the recipe card below. Here's an overview of what you'll need:

Beef chuck roast: I use a 3-pound roast in this recipe.
Kosher salt and black pepper: I use Diamond Crystal kosher salt and freshly ground black pepper.
Onion and garlic: I slice the onion fairly thinly. As for the garlic, you can mince it yourself or use the stuff that comes in a jar. Both work, although freshly minced tastes better.
Fresh parsley: This is an ingredient that many of us don't always have on hand, but I wouldn't skip it. It adds wonderful flavor.
Beef broth: I usually make this recipe with store-bought beef broth.

Variations

Sometimes, I use cilantro instead of parsley.
Shallots are a good substitute for the onion in this recipe.
You can use dry red wine instead of beef broth. Another option is to use half broth and half wine.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Your first step is to season the beef with salt and pepper and place it in the slow cooker.

Next, add the remaining ingredients. Cover and cook on low for 7 hours. You can also cook on high for 4 hours, although the meat won't be as tender.

Veggies were added to the slow cooker pan.

Strain the cooking liquids and reduce them over medium heat into a rich gravy. Serve the beef with the gravy.

Expert Tip

While ideally, you would brown the meat on the stovetop before placing it into the slow cooker, this is not strictly necessary.

I've experimented and found that it makes very little difference to the final outcome, so I skip this annoying step. Of course, it won't hurt to do it if you have the patience.

Recipe FAQs

What cut of beef should I use?

I use a 3-pound chuck roast. This cut is widely available at supermarkets. Chuck roast is perfect for slow cooking. It's a tough piece of meat, but it's flavorful and well-marbled, and slow cooking makes it very tender.

How long does it take to cook a 3-pound roast in the slow cooker?

You can cook it in the slow cooker on LOW for 7-8 hours. I prefer to cook it for 7 hours, as it sometimes dries out after the full 8 hours. Sometimes, I cook it on HIGH for 4 hours. It comes out very good but not as tender.

Do you need flour to thicken the gravy?

Not necessarily. You can thicken any gravy by simply cooking it and reducing the liquid.

If you want it to happen faster while keeping the dish keto, I suggest mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water and stirring that into the gravy. The cornstarch will only add 7 grams of carbs for the entire recipe.

You can also use konjac powder as a thickener. Follow the directions on the package, but you should probably use no more than ½ teaspoon (it's a very powerful thickener) mixed with cold water.

If you need this recipe to be gluten-free, please verify that any thickening ingredient you use is gluten-free.

Serving Suggestions

Instead of the traditional mashed potatoes, I like to serve keto pot roast on a bed of mashed cauliflower, as shown in the photos on this page. I also like to add a green vegetable. A few favorite options are:

Storing Leftovers

You can keep the leftovers in an airtight container in the fridge for up to four days. They easily dry out when reheated, so it's best to reheat them covered in the microwave at 50% power. You can also freeze the leftovers for up to three months. Freeze the meat and the cooking liquids separately.