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Kalyn's Kitchen

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.

PIN Low-Carb Balsamic and Onion Pot Roast to make it later!

Low-Carb Balsamic and Onion Pot Roast found on KalynsKitchen.com

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.

  1. First, Brown the meat well before you put it in the Crockpot because browning creates flavor.
  2. Second, don’t use too much liquid for any crockpot cooking, but especially for pot roast.
  3. 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.

Low-Carb Balsamic and Onion Pot Roast process shots collage

Steps for Making Low-Carb Balsamic and Onion Pot Roast:

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

  1. 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.
  2. Rub meat on both sides with steak seasoning and black pepper, then brown the roast well.
  3. In a small saucepan, reduce 1 cup beef stock to 1/2 cup.
  4. While the meat browns, cut the onions and put them in the Crockpot.
  5. 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.
  6. Add balsamic vinegar and tomato sauce to beef stock and pour over pot roast.
  7. Cook on low 6-8 hours, until meat is tender.
  8. 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.)
  9. 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.
  10. 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!

Balsamic and Onion Pot Roast in the Crockpot

Balsamic and Onion Pot Roast in the Crockpot

Yield 6 servings
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes

This Low-Carb Balsamic and Onion Pot Roast is a deliciously and easy dinner that’s made in the Crockpot.


  • 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


  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 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.
  3. 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.
  4. Peel onions and cut into thick slices. Deglaze pan with 1/4 cup water and add to sauce mixture.
  5. (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.)
  6. Place onions in bottom of Crockpot. Put meat on top of onions and pour beef stock mixture over.
  7. 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.)
  8. Remove meat from crockpot and cover with foil to keep warm.
  9. 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 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!

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

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!

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    168 Comments on “Low-Carb Balsamic and Onion Pot Roast (How to Make Pot Roast in a Slow Cooker)”

  1. Paul, sounds good; thanks.

  2. I wanted to share this recipe, I don't know if you have it or not. It is a chicken and black bean casserole.

    Pre-heat oven to 350
    or you can use crock-pot, 4 hours on high or 8 hours on low.

    Several cans of black beans
    Small jar of picante sauce
    1 package of raw chicken tenders (or u can cut up chunks from breasts)

    If serving larger crowd add more beans and chicken.

    Mix all together in a casserole dish and cook on 350 for 75 minutes.

    Put in bowls and top with shredded low fat mozzarella cheese.

    Salt and pepper to taste, hot sauce goes well too.

    If not on a diet, goes well with cornbread.

  3. Erica, I cook the sauce down at the end but tomato pasta might work. I'd love to hear how it turns out if you ever try it that way.

  4. This is in the crock pot right now…can't wait! I think that next time I will use a small can of tomato paste instead of the tomato sauce; the braising liquid looked to be rather thin.

  5. Corinna, so glad you are enjoying the recipes. Thanks for the nice feedback.

  6. I made this for dinner tonight, but can't wait to post– my house smells so delicious!
    Thank you again, Kalyn, for making SBD such a pleasure!

  7. I have just the roast for this recipe. Have been looking around all morning wondering what to do with it and didn't want the same old again. Thanks so much, will let you know what the judges think.

  8. WOW, that looks amazing! Can't wait to try it!

  9. Rachel, so glad you enjoyed it.

  10. Delicious! We'll definitely make it again!

  11. Dara, I've had people "complain" because I said they needed to brown the meat in a crockpot recipe, but I agree, it makes a HUGE difference.

  12. I have yet to cook a pot roast in my crockpot, but you have inspired me to do so. I completely agree with your three tips. Browning the meat is so important for any crockpot cooking and I'm always surprised how often this step is missed in many crockpot recipes.

  13. Shirley, I do think you get the prize for the most slow cookers! I know what you mean; I have a "Soup Party" every Christmas, so that's how I ended up with so many myself.

  14. I don't know about the previous photos, Kalyn, but these sure make my mouth water! I'm a big fan of balsamic vinegar, onions, and pot roast so I'll be making this recipe when I get back from traveling next week. (Chili is in the slow cooker for dinner today.) Thank you as always. I'll report back, of course. Oh, and BTW, at last counts I had 8 slow cookers. We entertain a lot so I need them. 😉


  15. Anonymous, I don't set the policies at Amazon.com, so nothing I can do about that. (I have their Prime shipping, where you pay so much per year and all shipping is free, so I don't even see the shipping cost when I click on the items.) You can use any kind of steak rub for this recipe though. I first discovered this brand in a discount store in Utah, but lately I've only been able to find it online.

  16. The price for the spice is less than $4 at Amazon and shipping is over $8. What kind of sense is that?

  17. Andrea, it's true that collecting crockpots can get to be an obsession! A couple of mine are from the thrift store (when I saw a deal I couldn't pass up!) Get one; you'll love it!

    Anonymous, glad to hear this was a hit. Thanks for letting me know you're enjoying the recipes!

    TW, both of those are good crockpot recipes but I vote for the pumpkin chili since it's Halloween! (See this is why you need more than one crockpot!)

  18. Great tips! I just pulled out the crockpot again, hoping to make your pumpkin black bean chili, but the idea of a pot roast flavored with balsamic has got my taste buds in overdrive!

  19. Made this last night for my granddaughter and her boyfriend and it was delicious. Thought I had way more than we could ever eat and I'd have leftovers for me this week, but two hungry teenagers polished all of it off except one small piece of meat! Love your site and use it all the time–am on SB and it's my go to site every day to see what else I can add to my recipe file. Thanks.

  20. Oh my gosh you guys are so funny with all of your Crockpots! My Mom had one when I was a kid (more than a few years ago!) but I have not bought one yet. I have been collecting my recipes for Crockpots and I did my research (the All Clad looks pretty good to me) but so far I have not gotten one because I don't know where I would keep it (I have a lot of stuff in my kitchen!) This recipe totally inspires me though- hmm- maybe it's time to really buy one!