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.
Carefully dry the pot roast and season lightly on all sides with salt and pepper.
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.
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.
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.
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.
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.
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.
Serving size: 1/6th of the recipe using a 3 lb roast.
Fat (g): 14
Carbs (g): 6
Fiber (g): 1
Protein (g): 42
Net carbs (g): 5