This recipe for Low-Carb Pot Roast has an Italian flare and creates a fall-apart tender meat that is only possible in the slow-cooker. This recipe can be part of a low-carb, keto, gluten-free, grain-free, diabetic, Paleo, Whole-30, or Banting diet.

Low-Carb Pot Roast-side view highlighting the mushrooms

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Don’t you love pot roast? One reason I love pot roast is that the meat that is so tender it falls apart with the touch of a fork.  Another reason I love pot roast is that it’s really very simple to make, but can feed a whole crowd. Finally, a third reason for my love for pot roast is the way that you can use a low-cost piece of meat and make a dinner worthy of any honored guest.

This pot roast is based on the pot roast recipe I’ve been making for years. This recipe has been passed down from generation to generation with each family member altering it a little bit and no one writing down any of it. Generally, this pot roast recipe uses rosemary and thyme. We add potatoes and carrots in to cook to tender perfection in the tasty juices of the meat.

With this recipe, I wanted to do something different. I decided to alter the recipe to give it some Italian pizzazz. Instead of the rosemary and thyme, I used garlic, oregano and basil. I also created a tomato-based sauce for the meat to cook in.

Of course, another goal when I altered this recipe was, of course, to decrease the number of carbs. To do this, I limited the number of onions I used in the dish. Another change I made was to use xanthan gum to thicken the sauce instead of using the traditional flour or cornstarch. Finally, of course, I needed to use lower carb veggies than potatoes and carrots. With the Italian theme I had going on, what better choice than mushrooms?

Low-Carb Pot Roast served on a plate with mushrooms and serving platter of pot roast in the background.

While I keep talking about these Italian flavors, I don’t want to give you the impression that this roast tastes like a pizza. The flavor is more subtle. The slow cooking process softens the herbs and brings the individual ingredients together into something amazing.

This recipe does take a few minutes to get into the slow-cooker. I like to brown the meat and the onions to bring up the flavor level. This, of course, takes a bit of time as does making the sauce. In the end, I think the added steps are well worth it! 

Love slow-cooked food? You may want to check out my recipe for Low-Carb Slow-Cooker Vegetable Beef Soup Low Carb Maven’s recipe for Slow-Cooker Mississippi Pot Roast, this Crock Pot BBQ Chicken from Joy Filled Eats, or this recipe for Slow-Cooker Sausage and Peppers. Enjoy!

 

-Annissa

Low-Carb Pot Roast served on a plate with mushrooms in the background.
5 from 11 votes
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Low-Carb Pot Roast--Slow-Cooker Recipe

This recipe for Low-Carb Pot Roast has an Italian flare and creates a fall-apart tender meat that is only possible in the slow-cooker. This recipe can be part of a low-carb, keto, gluten-free, grain-free, diabetic, Paleo, Whole-30, or Banting diet.

Course Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6
Author Annissa Slusher

Ingredients

  • 1 3-4 pound pot roast
  • 2 tablespoons butter quantity divided
  • 4 ounces yellow onion diced
  • 8 ounces mushrooms quartered
  • 1/2 teaspoon xanthan gum
  • 2 cloves garlic crushed
  • 1 tablespoon red wine vinegar
  • 1/2 cup dry red wine
  • 1/2 cup tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon parsley for garnish, chopped (optional)

Instructions

  1. Carefully dry the pot roast and season lightly on all sides with salt and pepper.

  2. Melt 1 tablespoon butter in a large skillet over medium high heat. When butter stops foaming, add pot roast. Brown pot roast on all sides, then transfer to the slow cooker.

  3. Melt the second tablespoon of butter in the large skillet over medium high heat. Add onions and mushrooms. Sauté until onions are beginning to brown on the edges and mushrooms are beginning to soften. Transfer to the slow-cooker. 

  4. Turn heat under the skillet to medium-low. (If pan is dry, you may need to add a bit of additional butter.) Add the xanthan gum and the garlic, stirring to coat the xanthan gum with the butter left in the pan. Cook until garlic is fragrant, about 30 second.

  5. Stir in the red wine vinegar, scraping up the browned bits in the bottom of the pan. When vinegar has almost completely evaporated, add the wine, continuing to scrape up browned bits. Increase heat to medium-high.

  6. When mixture begins to thicken, stir in the tomato sauce, oregano, basil, salt and pepper. Bring back to a simmer and cook, stirring frequently, until mixture is thickened to a gravy consistency. 

  7. Pour the tomato mixture over the roast in the slow-cooker. Cover and set to cook at high for 4-5 hours or low for 6-7 hours.

  8. When pot roast is done, taste and adjust seasoning. If necessary, spoon any oil that has risen to the top and discard. Transfer roast to a cutting board, then slice. Serve roast on a deep platter with mushrooms and juices spooned over top. Garnish with parsley if desired.

Recipe Notes

Serving size: 1/6th of the recipe using a 3 lb roast.

Per serving:

Calories: 345

Fat (g): 14

Carbs (g): 6

Fiber (g): 1

Protein (g): 42

Net carbs (g): 5