Low-Carb Balsamic and Onion Pot Roast (How to Make Pot Roast in a Slow Cooker)
Low-Carb Balsamic and Onion Pot Roast is a delicious dinner that’s made in the Crockpot, and this is also gluten-free. This post also gives tips for How to Make Pot Roast in a Slow Cooker. Use Slow Cooker Recipes to find more recipes like this one.
When my friend Bonnie told me she had made this Low-Carb Balsamic and Onion Pot Roast and liked it, I immediately realized I wanted to make it again just so I could take better photos! Bonnie was kind enough to say that she didn’t think the old photos were that bad, but trust me, these updated photos give you a much better idea of what a tasty recipe this is!
This pot roast is just the thing to cook on low all day in the slow cooker while you’re at work, and dinner will be ready when you get home. Check out Ten Low-Carb and Keto Slow Cooker Recipes with Beef for more ideas for more delicious slow cooker dinners!
Tips for Making Pot Roast in the Slow Cooker:
I’m not a pot roast expert, but I’ve made pot roast in the Crockpot enough times to have strong opinions about how it should be done. There are three things I think are important to remember.
- First, Brown the meat well before you put it in the Crockpot because browning creates flavor.
- Second, don’t use too much liquid for any crockpot cooking, but especially for pot roast.
- Third, be sure there is plenty of flavor in the liquids you’re using. All day cooking can make foods bland if there isn’t a flavorful liquid.
I’m using all those tricks in this pot roast recipe. If there are others reading this who use a slow cooker to make pot roast, chime in with some comments about good tips for making pot roast in the Crockpot.
Steps for Making Low-Carb Balsamic and Onion Pot Roast:
(Scroll down for complete printable recipe including nutritional information.)
- I used a very thick chuck roast from Costco; here’s how my roast looked after I trimmed it. (I had to cut it in half to get it to fit in my Crockpot.) I save all the scraps in a container which goes in the freezer, and then use them to make beef stock.
- Rub meat on both sides with steak seasoning and black pepper, then brown the roast well.
- In a small saucepan, reduce 1 cup beef stock to 1/2 cup.
- While the meat browns, cut the onions and put them in the Crockpot.
- When the meat is brown put it in slow cooker on top of the onions, then deglaze the pan with 1/4 cup water, scraping off all browned bits, and add to reduced beef stock.
- Add balsamic vinegar and tomato sauce to beef stock and pour over pot roast.
- Cook on low 6-8 hours, until meat is tender.
- I drained all the liquid from the Crockpot and used a fat separator to remove the fat. (I reduced the amount in the recipe I’m giving you.)
- After the fat is removed, reduce the liquid by about 1/3 to make a sauce. You could thicken it, but I didn’t think it needed it.
- You might think they’d be too done from being in the Crockpot all that time, but the onions were delicious as well as the meat.
Make it a Low-Carb Meal:
This would taste great with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese for a low-carb meal.
More Tasty Beef Recipes for the Slow Cooker or Instant Pot:
Instant Pot Barbacoa Beef ~ Taste and Tell
Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage ~ Kalyn’s Kitchen
Slow Cooker Beef and Broccoli ~ Well Plated
Crockpot Recipe for Southwestern Pot Roast ~ Kalyn’s Kitchen
Instant Pot Beef Short Ribs ~ That Skinny Chick Can Bake
Green Chile Shredded Beef Cabbage Bowl ~ 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!
- 4 pound boneless chuck roast, fat trimmed
- 1 T steak rub (see notes)
- black pepper to taste
- 1 T olive oil (depends on your pan)
- 1/4 cup water to deglaze pan
- 2 large onions, peeled and thickly sliced
- 1 cup beef stock, reduced to 1/2 cup (see notes)
- 1/2 cup balsamic vinegar (see notes)
- 1/2 cup tomato sauce
- 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.
- Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don’t rush the browning step.
- While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce.
- Peel onions and cut into thick slices. Deglaze pan with 1/4 cup water and add to sauce mixture.
- (You can stop at this point and refrigerate browned roast, cut onions and mixed sauce ingredients and then put them in the Crockpot when you go to work in the morning. Don’t refrigerate them in the crockery liner. Having the meat start out cold will add several hours to the cooking time, which will be good if you’re cooking it all day while you’re away.)
- Place onions in bottom of Crockpot. Put meat on top of onions and pour beef stock mixture over.
- Set Crockpot to low and cook 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time. (If I am home, I might turn the meat once or twice.)
- Remove meat from crockpot and cover with foil to keep warm.
- Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.
I used a standard 3 1/2 quart Crockpot (affiliate link) for this recipe.
I used Szeged Steak Rub and Fini Balsamic Vinegar but there are many good brands. (affiliate links) You can use one cup from a can of beef broth for this recipe, but be sure to reduce it by simmering until it's reduced to 1/2 cup.
Nutritional information is calculated using the entire amount of balsamic vinegar and tomato sauce that goes into the slow cooker, but you're probably not eating every bit of the sauce, so actual carb counts are slightly lower.
This recipe created by Kalyn, and it's been hugely popular on the site!
Amount Per Serving: Calories: 786Total Fat: 49gSaturated Fat: 20gTrans Fat: 3gUnsaturated Fat: 26gCholesterol: 253mgSodium: 374mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 76g
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With the fat trimmed well and served with the onions, this Low-Carb Balsamic and Onion Pot Roast is suitable for any phase of the South Beach Diet, and it would also be suitable for most other low-carb eating plans, which may not care about trimming the fat! Balsamic vinegar and onions both have some carbs, so concentrate on the meat and go easy on the sauce if you’re making this for a low-carb diet.
Find More Recipes Like This One:
Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click for Slow Cooker / Pressure Cooker Recipes on my other site!