Slow Cooker Keto Pot Roast

It's easy to make this delicious keto pot roast in the slow cooker. Served over mashed cauliflower, it's the perfect comfort food!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 7

Total Time 7 20

Servings servings

Calories 350kcal

Season the meat with 1 teaspoon of kosher salt and ¼ teaspoon of black pepper.
Place the roast in a 6-quart slow cooker pan. Add the sliced onion, garlic, and parsley. Pour the beef broth (or wine) on top.
Cover and cook on LOW for 7 hours.
Remove the meat to a plate. Set the slow cooker to WARM. Strain the cooking liquids into a glass measuring cup, then return the meat to the slow cooker and cover it to keep warm while you make the gravy.
Use a spoon to skim the fat layer off the top of the cooking liquids. Season them with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Transfer to a medium saucepan. Heat over medium heat, and continue to simmer, whisking occasionally, until reduced into a rich sauce, about 10 minutes.
Flake the beef with a fork. Distribute evenly among plates lined with mashed cauliflower. Spoon 2-4 tablespoons of gravy on top of each plate and serve.

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
Nutrition info source: University of Rochester Medical Center.
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 little difference to the final outcome, so I skip this annoying step. Although it won't hurt to do it if you have the patience.
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 cooled leftovers for up to three months. Freeze the meat and the cooking liquids separately.