Low-Carb Southwestern Pot Roast in the Slow Cooker
This delicious Low-Carb Southwestern Pot Roast in the Slow Cooker has only five ingredients and it’s low-carb, low-glycemic, gluten-free, South Beach Diet friendly, and can easily be Paleo or Whole 30 if you choose the right salsa! Use the Diet-Type Index to find more recipes like this one.
This Low-Carb Southwestern Pot Roast in the Slow Cooker uses canned beef broth and salsa to add southwestern flavor to pot roast that gets tender and flavorful from the slow cooker. I’ve made this pot roast for years and recently I realized this recipe really needed new photos, so I made it recently to take some better pictures of this tasty pot roast!
This is one of my easy Five Ingredients Recipes, but please don’t skip the preparation steps of browning the roast and reducing the beef broth on the stove before you add it to the slow cooker, because both those steps add a lot of flavor. You can do that the night before if you’d like, and then put the browned meat, broth, and salsa in the slow cooker to cook all day on low while you’re at work.
I always use boneless chuck roast for pot roast, and trim as much fat as possible before browning the meat. When the roast is done, I use a fat separator to remove fat from the sauce or gravy if needed. If you haven’t made pot roast, you can see some pot roast techniques in the recipe for Balsamic and Onion Pot Roast where I share How to Make Pot Roast in a Crockpot. If you don’t have a crockpot, this could be cooked on top of the stove in a heavy dutch oven, just keep the temperature as low as possible, and add a little more liquid if needed.
Start reducing the can of beef broth by simmering it on low heat while you trim the pot roast. Heat the olive oil in a large frying pan, add the pot roast pieces, and brown well. Put the browned meat into the slow cooker. You’ll have lots of flavorful bits left in the pan.
When the broth has reduced to 1/2 cup, add it to the frying pan and use the turner to scrape all the browned bits. Then combine that liquid with the one cup of salsa and pour over the browned piece of roast in the slow cooker. Cook on high for one hour, then turn to low and cook 3-4 hours more, or until the meat is very tender when pierced with a fork. You can also cook all day on low.
When the meat is tender, remove it from the slow cooker and pour the sauce into a small pan, spooning off the fat or using a fat separator if needed. Add the final 1/4 cup salsa to the sauce and simmer to reduce to one cup. Serve Low-Carb Southwestern Pot Roast with the sauce spooned over the pieces of meat.
Low-Carb Southwestern Pot Roast in the Slow Cooker
(Makes about 4-6 servings, recipe created by Kalyn)
I used my 6-Quart Ninja Cooker Slow Cooker, but it could have been smaller.
3 lb. boneless chuck roast, trimmed of visible fat (I started with a roast that was nearly 4 pounds before I trimmed it)
1 can (14 oz.) reduced sodium beef broth
1 cup + 1/4 cup your favorite salsa (I used Pace Picante Sauce – mild.)
steak rub or your favorite seasoning for steak to rub on meat before browning (I like Szeged Steak Rub Seasoning)
1-2 tsp. olive oil for browning meat
Put beef broth in a small saucepan, removing any fat that has collected on top in the can. Simmer on low until the broth is reduced to 1/2 cup.While beef broth is reducing, trim all visible fat from chuck roast. You may need to cut the roast into several pieces to remove big pockets of fat. Rub pot roast on all side with steak rub (or your favorite seasonings for steak.) Heat olive oil in heavy frying pan (pans that aren’t nonstick will give the best browning.) Brown roast well on all sides. Don’t rush this step because browning provides flavor, and I think it’s especially important in crockpot cooking.
When roast is browned on all sides, put pieces of meat in crockpot, arranging them in a single layer. Pour reduced beef broth into frying pan and use a turner to scrape off any caramelized bits from the browned meat. Add salsa and stir into broth, then pour salsa/beef broth mixture over pot roast.
Cook on high for one hour, then turn to low and cook 3-4 more hours, or until meat is very tender when pierced with a fork. (You could also cook for a longer time on low setting. If you don’t have a slow cooker, cook in a heavy dutch oven on stovetop at lowest setting for 2-3 hours.)
Remove meat from crockpot and pour sauce into small saucepan. (If there is a lot of fat on top of the sauce, spoon it off or use a fat separator to remove the fat. You may not need to do this if you did a good job trimming.) Put meat back into crockpot to keep warm, then add final 1/4 cup salsa to the sauce and simmer until reduced to about 1 cup.
To serve, slice meat across the grain or cut into pieces and serve hot, with sauce spooned over the top. I also think this meat would be great served as a filling for tacos, burritos, or quesadillas made with low-carb tortillas.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This pot roast is great for any phase of the South Beach Diet as long as you trim the meat choose a salsa that is low in sugar, less than 2 grams of sugar per serving. It would also be great for most other low-carb diet plans, most of which wouldn’t mind a bit of fat.
More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Beef In the Slow Cooker:
Beef Recipes Index Page ~ Slow Cooker or Pressure Cooker
Low-Carb Slow Cooker Balsamic and Onion Pot Roast ~ Kalyn’s Kitchen
Slow Cooker Italian Pot Roast with Sun-Dried Tomatoes and Olives ~ The Perfect Pantry
Crock-Pot Beef Roast with Caramelized Onions ~ Miss in the Kitchen
Low-Carb Slow Cooker Sweet and Sour Pot Roast ~ Kalyn’s Kitchen