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Low-Carb Slow Cooker Mushroom Lover’s Pot Roast (Video)

People who like mushrooms will love this Low-Carb Slow Cooker Mushroom Lover’s Pot Roast; this tasty main dish is also Keto, low-glycemic, gluten-free, and South Beach Diet friendly, and could easily be Paleo or Whole 30. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Click here to PIN this tasty Slow Cooker Mushroom Lower’s Pot Roast!

Watch the video to see if you might like to make
Low-Carb Slow Cooker Mushroom Lover’s Pot Roast!

Low-Carb Slow Cooker Mushroom Lover's Pot Roast found on KalynsKitchen.com.

Way back in the archives on the blog there’s a recipe called Stove Top Pot Roast with Mushrooms and Sage, and when I stumbled across it recently, it inspired me to create a slow cooker version of pot roast smothered with mushrooms. The other inspiration for this Low-Carb Slow Cooker Mushroom Lover’s Pot Roast was a new brand of mushroom bouillon cubes that I just had to try in a recipe!

If you don’t have mushroom bouillon cubes or concentrate, I hope you’ll get some before you make this, because that’s what makes the pot roast so flavorful! There are lots of good brands, and if your store doesn’t carry them you can follow the link above and see a variety of options on Amazon.com. The one I used had only 2 carbs in a cube, but check the ingredients if you’re looking for one that’s gluten-free or Paleo. (There are some more photos of mushroom bouillon cubes in the stove top post roast recipe linked above.)

I served this to my niece Kara‘s family, which has mostly mushroom haters, but everyone liked the pot roast and Kara and I enjoyed the mushrooms. Even the seven year old who isn’t a big meat eater ate some of this.I already shared some Low-Carb Menus for Valentine’s Day, but if you didn’t pick one yet I think this pot roast would be a hit with Valentines who love mushrooms.

Low-Carb Slow Cooker Mushroom Lover's Pot Roast found on KalynsKitchen.com.

Dissolve 2 mushroom cubes or 2 T of mushroom stock concentrate in 1/2 cup of water. Trim the chuck roast well and rub with steak rub; then heat the olive oil and brown the meat well on all sides.

Low-Carb Slow Cooker Mushroom Lover's Pot Roast found on KalynsKitchen.com.

Put the meat into the slow cooker, then add the mushroom broth to the frying pan and cook for a minute, scraping off any browned bits from the bottom of the pan. Pour that liquid over the meat and cook on HIGH for 3 hours. Then wash the mushrooms and cut into thick slices.

Low-Carb Slow Cooker Mushroom Lover's Pot Roast found on KalynsKitchen.com.

Put mushrooms over the meat in the slow cooker and cook 45-60 minutes more, or until the meat feels very tender when you pierce it with a fork. Remove mushrooms and meat to the cutting board and strain the au jus. Taste to see if you want to reduce it to concentrate the flavor. Slice the meat and serve smothered with mushrooms, with mushroom au jus to serve over the meat at the table. You could thicken the liquid and make gravy if you prefer, but it’s also great without thickening.

Low-Carb Slow Cooker Mushroom Lover's Pot Roast found on KalynsKitchen.com.

More Slow Cooker Beef You Might Like:

Beef Recipes Index Page ~ Slow Cooker or Pressure cooker
Slow Cooker Green Chile Shredded Beef Cabbage Bowl ~ Kalyn’s Kitchen
Ten Low-Carb Slow Cooker Recipes with Beef ~ Low-Carb Recipe Love on 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 Mushroom Lover’s Pot Roast
(Makes about 6 servings; recipe created by Kalyn with inspiration from Stove Top Pot Roast with Mushrooms and Sage.)

Equipment:
I used the 6 Quart Ninja Cooker for this recipe, but any smaller slow cooker that will hold the roast and mushrooms will work.

Ingredients:
2 mushroom stock cubes or 2 T mushroom stock base + 1/2 cup water (There are a lot of good brands of mushroom bouillon cubes or concentrate; check the label if you need gluten-free or Paleo)
3-4 lb. chuck roast (before trimming), fat trimmed (cut apart as needed to cut out the fat)
1 – 2 T steak rub for rubbing the meat before browning (There are a lot of good brands, but I love Szeged Steak Rub.)
1 tsp. onion powder for rubbing the meat before browning
3/4 tsp. kosher salt for rubbing the meat before browning (Use less if your steak rub has salt.)
1/2 tsp. fresh ground pepper for rubbing the meat before browning
2-3 tsp. olive oil
1 – 1 1/2 lbs. Cremini mushrooms

Instructions:
Put the mushroom cubes or stock base into a glass measuring cup with 1/2 cup of water and microwave until the mushroom base has dissolved into the water, about a minute. Stir to combine.

Trim the roast, removing most of the fat even if you have to cut the roast into sections to get the fat off. (If you like the flavor of beef fat you can trim less vigorously; I prefer it to be well trimmed.) Mix the steak rub, onion powder, salt, and black pepper. Rub all sides of the meat generously with the spice mixture.

Heat the oil in a non-stick or cast-iron frying pan and brown the meat well on all sides. This will take about 5-7 minutes; don’t rush the browning step. When the meat is nicely browned, put it into the slow cooker. Pour the mushroom stock mixture into the frying pan and cook on high for 1-2 minutes, scraping with the turner to remove any browned bits from the bottom of the pan. Pour the liquid over the meat in the slow cooker.

Cook on HIGH for 3 hours. Wash mushrooms and cut into thick slices. Put mushrooms over the meat in the slow cooker and cook 45-60 minutes more, or until mushrooms are cooked and the meat feels tender when you pierce it with a fork. Scoop out the meat and mushrooms with a slotted spoon; put the mushrooms in a bowl and the meat on a cutting board. Strain the juice and taste to see if you want to simmer it to reduce and intensify the flavor. (Mine was very flavorful without doing that. You might want to use the slow cooker to keep the meat and mushrooms warm if you’re reducing the au jus or making gravy.)

Slice the meat, arrange on a platter, and serve with mushrooms and mushroom au jus. (If you don’t care about low-carb you can thicken the au jus with some cornstarch and make gravy.)

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Low-Carb Slow Cooker Mushroom Lover's Pot Roast found on KalynsKitchen.com.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This post roast with mushrooms is low-carb, low-glycemic, and approved for all phases of the South Beach Diet. If you use approved mushroom cubes or base the recipe can easily be gluten-free, Paleo, or Whole 30 as well.

Find More Recipes Like This One:
Use the Diet Type Index to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, 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 Mushroom Lover's Pot Roast found on KalynsKitchen.com.

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17 comments on “Low-Carb Slow Cooker Mushroom Lover’s Pot Roast (Video)”

  1. I usually avoid bouillon because of the salt content, but I haven't tried these cubes yet. I might soak some dried porcini mushrooms, use the broth in this recipe, and chop up the soaked mushrooms to add to the sauce, too. I love mushrooms!

  2. Mine ended up being a bit on the salty side and a little bit tough too. I made it in the Instant Pot on slow cooker, so I added some wine and then cooked it on manual for another 7 minutes. I haven't tasted it since making the changes, but I'll let you know. 😉

    • Interesting; some mushroom bouillon might be saltier than others. I haven't used the Instant Pot slow cooker setting (and truthfully I haven't heard good things about it) so I don't know how that would have changed the results. Hope it will turn out to be okay!

  3. Are the macros for your recipes available?
    Made the creamy chicken broccoli, wonderful, but need to have more info for my tracking!
    Thank you in advance!

    • I’m not able to provide nutritional information for the recipes for several reason, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I can do at this time. Thanks for understanding.

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  5. Thank you for making us mushroom lovers so happy. I have a question though; why do you trim all the fat off of the roast? Isn’t that a “good” fat? I am still fairly new at LCHF and Keto.
    Thank you.
    Carol

  6. Hello, my favorite low-carb menu resource! 🙂 I’m curious as to your thoughts on using a beef broth/stock instead of mushroom. I’m sure both are delicious (and will be making this today, but with the beef since I forgot to pick up mushroom stock), but I’m curious if there’s a huge difference in mushroom flavor or if the flavors meld better with the mushroom, etc. Thanks so much!! 🙂

  7. I’d love to make this in an instant pot.. has anyone tried it yet?  I’ve made this a few times now and it’s a fam favorite! 

    • So glad you have enjoyed it! I’m guessing you could make it in the Instant Pot but I haven’t done it so I wouldn’t be able to tell you exactly how to adapt the recipe. I would search for a recipe for Instant Pot Pot Roast in google and see how they do it!

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