Kalyn's Kitchen

Slow Cooker Sweet and Sour Pot Roast

Slow Cooker Sweet and Sour Pot Roast will be a hit any time you need some delicious low-carb comfort food. And this pot roast is perfect to serve with cauliflower mash or cauliflower rice to eat with the sweet and sour sauce!

PIN Slow Cooker Sweet and Sour Pot Roast to make it later.

Slow Cooker Sweet and Sour Pot Roast finished dish on serving plate

Yesterday we had the first snow of the year at my house, so I guess it’s time to think about low-carb comfort food that helps keep you warm. This delicious 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. 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 process shots collage

How to Make Slow Cooker Sweet and Sour Pot Roast:

(Scroll down for complete printable recipe including nutritional information.)

  1. 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.)
  2. 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.)
  3. Put the browned meat into the slow cooker.
  4. While the meat browns, puree the sauce ingredients, then cook it in a frying pan until it thickens.
  5. It should be thick enough that you can scrape the bottom and the sauce stays together like you see in the photo.
  6. 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.
  7. Serve hot, with extra sauce on the side.
  8. I love this with a little sour cream on top.

Low-Carb Slow Cooker Sweet and Sour Pot Roast thumbnail photo

More Slow Cooker Pot Roast to Try:

Slow Cooker Tex-Mex Pot Roast from The Perfect Pantry
Slow Cooker 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!

Slow Cooker Sweet and Sour Pot Roast finished dish on serving plate

Slow Cooker Sweet and Sour Pot Roast

Yield 8 servings
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes

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


  • 4 lb. boneless chuck roast, trimmed well
  • 2 tsp. olive oil
  • steak rub, to season meat (see notes)
  • black pepper, to season meat

Sauce Ingredients:

  • 1 T onion powder
  • 1 T garlic powder
  • 2 T ginger puree (see notes)
  • 2 T sweetener of your choice
  • 1/4 cup rice vinegar (see notes)
  • one 14 oz. can crushed tomatoes
  • 2 T soy sauce
  • 1 tsp. anchovy paste, optional


  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, 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.
  4. 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.
  5. Once it’s thickened to that point, pour sauce mixture over the meat in the slow cooker.
  6. 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.)
  7. Remove meat from slow cooker and keep warm. Skim off any visible fat from sauce mixture if needed, or use a fat separator (affiliate link).
  8. Slice the pieces of roast and serve hot, with sauce spooned over meat.


I used a Crock-Pot 3-1/2-Quart Slow Cooker (affiliate link) 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. Ginger Puree comes in a jar and in a jar and is also called ground ginger. I originally made this with granulated Stevia but now I'd prefer Monkfruit Sweetener (affiliate link). Don't use Seasoned Rice Vinegar which contains sugar.

If you remove fat with a fat separator as described, fat content will be lower than shown in nutritional information.

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. 

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 725Total Fat: 45gSaturated Fat: 18gUnsaturated Fat: 23.4gCholesterol: 242mgSodium: 631mgCarbohydrates: 7.5gFiber: 1.6gSugar: 3.4gProtein: 73g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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

Find More Recipes Like This One:
Use Slow Cooker Recipes to 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!

Pinterest image of Slow Cooker Sweet and Sour Pot Roast

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    38 Comments on “Slow Cooker Sweet and Sour Pot Roast”

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

  2. Elizabeth, so glad that worked for you!

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

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

  5. 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.

  6. 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.

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

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

  9. 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!

  10. So glad to hear you liked it.

  11. 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!

  12. 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.

  13. 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. 😀

  14. 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 ! 🙂

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

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

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

  18. 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.)

  19. 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!

  20. 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!