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Low-Carb Slow Cooker Sweet and Sour Pot Roast

Low-Carb Slow Cooker Sweet and Sour Pot Roast will always be a hit when you need some winter comfort food. This pot roast is also low-glycemic, dairy-free, gluten-free, South Beach Diet Phase One, and can easily be Paleo 30 if you use approved ingredients. Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Low-Carb Slow Cooker Sweet and Sour Pot Roast.

Low-Carb Slow Cooker Sweet and Sour Pot Roast [found on KalynsKitchen.com]

Yesterday we had the first snow of the year at my house, so besides thinking about Carb-Conscious Thanksgiving Recipes, I guess it’s also time to think about low-carb comfort food that helps keep you warm. This delicious Low-Carb Slow Cooker Sweet and Sour Pot Roast is a recipe that fits that description for me, and I’ve made this often since I first posted the recipe back in 2007. And although I really, really, really hate winter weather, I do love cold weather food!

I’m sure I don’t have to tell anyone that sticking to a carb-conscious eating plan is much more challenging during the holidays, and one thing that really helps me is to make recipes on the weekend that Can Freeze, divide the leftovers out into containers with one or two servings, and stash them in my diet friendly freezer so I have plenty of easy low-carb options when I need dinner but don’t want to cook. This Low-Carb Slow Cooker Sweet and Sour Pot Roast freezes beautifully, and I’ve already had the leftovers once for a quick dinner! Check out Weekend Food Prep for more recipes that are good to make ahead and eat later!

Low-Carb Slow Cooker Sweet and Sour Pot Roast [found on KalynsKitchen.com]

Trim the chuck steak so most visible fat is removed; you’ll probably have to cut it into pieces to do that. (I save the scraps to make beef stock.) Rub the pieces of meat with steak seasoning; then brown on all sides. (For best flavor, don’t skip this step of browning the meat.) Put the browned meat into the slow cooker.

Low-Carb Slow Cooker Sweet and Sour Pot Roast [found on KalynsKitchen.com]

While the meat browns, puree the sauce ingredients, then cook it in a frying pan until it thickens. It should be thick enough that you can scrape the bottom and the sauce stays together like you see in this photo. Cover the meat with the sauce and cook on low for 7-8 hours (or a little longer won’t hurt) or on high for 3-4 hours.

Low-Carb Slow Cooker Sweet and Sour Pot Roast [found on KalynsKitchen.com]

Serve hot, with extra sauce on the side. (And I love this with a little sour cream squeezed on top.)

More Slow Cooker Pot Roast to Try:

Slow Cooker Tex-Mex Pot Roast from The Perfect Pantry
CrockPot Recipe for Southwestern Pot Roast from Kalyn’s Kitchen
Slow Cooker Pot Roast with Red Wine and Brandy from Tasty Eats at Home
Hungarian Pot Roast with Sour Cream-Paprika Gravy from Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Slow Cooker Sweet and Sour Pot Roast

Low-Carb Slow Cooker Sweet and Sour Pot Roast will always be a hit when you need some winter comfort food.

Ingredients:

  • 3 – 4 lb. boneless chuck roast, trimmed well
  • 2 tsp. olive oil
  • steak rub, to season meat (I  used homemade Montreal Steak Seasoning; use an approved seasoning for Paleo or Whole 30)
  • black pepper, to season meat

Sauce Ingredients:

  • 1 T onion powder (or use 1/2 of an onion that’s finely chopped if you don’t mind a chunkier sauce)
  • 1 T garlic powder (or use 2 T minced garlic if you don’t mind a chunkier sauce)
  • 2 T ginger puree (in a jar, also called ground ginger)
  • 2 T Stevia in the Raw granulated (or sweetener of your choice)
  • 1/4 cup rice vinegar (not seasoned vinegar which has sugar)
  • 1 can (14 oz) crushed tomatoes with juice (or use diced tomatoes if you don’t mind a chunkier sauce)
  • 2 T soy sauce (or use coconut aminos for Paleo)
  • 1 tsp. anchovy paste, optional

Directions:

  1. Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot. Rub meat well with steak seasoning and black pepper.
  2. Heat olive oil in a large frying pan and brown roast well on both sides. This will take a few minutes; don’t rush the browning step. Put browned roast into slow cooker.
  3. Deglaze the pan while meat browns, combine onion powder, garlic powder, ginger puree, Stevia in the Raw granulated (or sweetener of your choice), rice vinegar, tomatoes, soy sauce, and anchovy paste (if using) in food processor. Process several minutes with steel blade until tomatoes are pureed and ingredients are well combined.

    Put the pureed sauce into the frying pan where you browned the meat and simmer on low heat until the sauce thickens; you should be able to draw a spoon through it and have the sauce stay together like shown in the photo. Once it’s thickened to that point, pour sauce mixture over the meat in the slow cooker.

    Cook on low 7-8 hours (or more) or on high for 3-4 hours,  or until meat is very tender. (If I’m home I usually turn it a couple of times, but it’s not necessary.) Remove meat from slow cooker and keep warm. Skim off any visible fat from sauce mixture if needed, or use a fat separator. Slice the pieces of roast as needed and serve hot, with sauce spooned over meat.

Notes:

Equipment:
I used a Crock-Pot 3-1/2-Quart Slow Cooker for this recipe. The recipe Can Freeze, so if you only have a bigger slow cooker I’d double it and stockpile some in the freezer for quick dinners later.  I used my homemade Montreal Steak Seasoning; use an approved seasoning for Paleo or Whole 30.

Some ideas for the sauce came from a recipe for Ginger Beef in 500 Low-Carb Recipes. You might want to read How to Make Pot Roast in the Crockpot before you make this recipe.

 

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe would be phase one for the South Beach Diet, and also suitable for most other types of low-carb diet plans (even Paleo if you use an approved sweetener.)

Find 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. Click for more Slow Cooker / Pressure Cooker Recipes on my other site!

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analzyer, 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.

Low-Carb Slow Cooker Sweet and Sour Pot Roast found on KalynsKitchen.com

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38 comments on “Low-Carb Slow Cooker Sweet and Sour Pot Roast”

  1. I get those roasts from Costco too! So now I have another way of fixing them from the usual pot roast I usually make 🙂 Your photos look delish!

  2. We make pot roasts all the time, but it seems like I’m always doing it the exact same way. Thanks for sharing this recipe!

  3. JMom, aren’t those Costco roasts great. I love Costco!

    Kristen, this was a bit unusual for post roast, but really good.

    I hope people don’t think I am being snarky deleting the two comments with links that don’t relate to this post, but if I start letting people leave links in the comments, pretty soon spammers will be leaving links as “advertisements” for other sites. Even one link left in a comment will encourage them, so I an usually pretty quick to delete them. (I have passed on the link to the WHB host, but would appreciate it if people would e-mail them to me, for the same reason. My e-mail address is posted in my profile, left sidebar.)

  4. How do you manage to always make it looks so wonderful! A good pot roast is always welcome.

  5. mmm…pot roast – looks Dee-lish! I love to eat it…now, I just need to try and make it!

  6. Just discovered your blog, and I love it! Thank you for any new variation to my pot roast!:)

  7. Kalyn, I see you have used Splenda ? It cost a bomb over here 🙁 By the way, I have a very similar pot roast recipe using pork loin and instead of sugar and onions, I used shallots puree only, and I love how the shallots lends such sweetness to the roast, and I didn’t have to use sugar at all, just a thought, cheers ! 🙂

  8. I love the idea of a sweet and sour sauce to change up a pot roast….I tend to make roast the same way so this will be a nice change. gonna have to give this one a try too. 😀

  9. Tanna, I think this is going to be one of my favorite pot roast recipes.

    Chris and Vi, thanks.

    MW, the idea of shallots sounds great.

    Naudee, thanks for all your great feedback.

  10. Just letting ya know that I gave it a try and it had a really great zip to it. Love the change from the way I usually make it – thanks for another great recipe!

  11. So glad to hear you liked it.

  12. Kalyn, I made this the other night and it was wonderful. I have to confess I hesitated at first: tomatoes and ginger? But, I trusted you and as always, you knew what you were talking about! I actually didn't have the can of tomatoes on hand, so I used a 6-oz. can of tomato paste and about 4 or 5 oz. of water instead. Really delicious!

  13. Virginia Bluebell, so glad to hear you enjoyed it!

  14. What is rice vinegar? Are there other options to substitute for this?

  15. Rice vinegar is a type of mild Asian vinegar. It's sold by the Asian foods, it's not expensive, and you can find it in any grocery store. If you don't want to use it I would substitute 3 T white vinegar mixed with 1 T water.

  16. I love your website. I have so many allergies and candida that your's is the only one with lots of options – and very tasty too!
    I'm planning on these subsitutions, do you have other ideas?
    Apple cidar vinegar for the rice vinegar – although I like the idea of 3 T vinegar and 1T water.
    1 T of salt instead of the soy sauce. (I have made some from scratch, but I won't be able to this time)
    I have to avoid soy, wheat, yeast and corn as well as sugar.
    Thanks

  17. IPhone so quick reply. I think 1 T sounds like a lot of salt. Can add more later.

  18. Thanks for the suggestion. I think I added 1/2 T and it turned out great. Everybody loved it and I have leftovers – Yahoo!

  19. Elizabeth, so glad that worked for you!

  20. I simply don't make pot roast enough (like, never). You make it look so good!

  21. Kalyn that sauce looks and sounds incredible!

  22. Do you think you could make this with lamb? I have some leftover, rare grilled lamb that I am looking for a crockpot recipe to use it in.

  23. I don't have experience cooking lamb in the slow cooker but I can't think of any reason why it wouldn't work. Would love to hear what you think if you try it.

  24. I made this last night…it was a hit! Thank you. 🙂

  25. When I first got a slow cooker, I followed your directions for making pot roast as one of my early experiments. Never fails to produce great pot roast. Thanks for linking to one of my own pot roast recipes.

  26. Pot roast is not common in my country, but this one look interesting. Got to try it sometimes.

  27. Such a unique change from normal pot roast! LOVE it!

  28. Thanks for great sounding recipe. do you mean ginger powder or a liquid puree?

    • I have only made it with the ground ginger root that comes in a jar, sometimes called ginger puree and sometimes called ground ginger. I don't know how dried ginger would be as a substitute, but it might work in a recipe like this. If you try that I'd love to hear what you think.

  29. Thanks, Kalyn – this was delicious! I didn't let the sauce reduce enough, so it was a little runnier than your photos. Next time, more patience!

  30. This recipe is a staple in our home since we found it quite a while back. My absolute favorite!

  31. Pingback: 10 Low-Carb and Keto Slow Cooker Dinners You'll Make Over and Over! - Know Stuff

  32. Pingback: The BEST Instant Pot or Slow Cooker Roast Beef Dinners - Slow Cooker or Pressure Cooker

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