How to Make Pot Roast in a Crockpot and Low-Carb Balsamic and Onion Pot Roast
This Low-Carb Balsamic and Onion Pot Roast is a deliciously healthy dinner that’s made in the Crockpot, and this post also has all my best tips for making pot roast in a slow cooker. And this low-carb dinner is also gluten-free, Paleo, Whole 30, and South Beach Diet friendly.Use the Diet-Type Index to find more recipes like this one.
When my friend Bonnie told me she had made this Low-Carb Balsamic and Onion Pot Roastand 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.
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.
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. (This is too much liquid; 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 Meal: This would taste great with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese for a low-carb meal.
More Tasty Beef Recipes You Might Like:
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 (Slow Cooker or Pressure Cooker) ~ 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!
Balsamic and Onion Pot Roast in the Crockpot
(Makes about 6 servings, recipe created by Kalyn.)
I used a standard 3 1/2 quart Crockpot for this recipe.
3-4 pound boneless chuck roast
1-2 T steak rub (I used Szeged Steak Rub.)
black pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar (I used Fini Balsamic Vinegar)
1/2 cup tomato sauce (You can substitute one can diced tomatoes, drained well. I might puree the tomatoes.)</p.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With the fat trimmed well and served with the onions, this 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. Other low-carb plans may not care about trimming the fat!
Find More Recipes Like This One:
Use theRecipes by Diet Typephoto index pages to find more recipes suitable for a specific eating plan. You can alsoFollow Kalyn’s Kitchen on Pinterestto see all the good recipes I’m sharing there. Click for Slow Cooker / Pressure Cooker Recipes on my other site!
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count which will calculate it for you