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GET IT NOW- Why You Need My Slow Cooker Pot Roast Recipe
- Ingredients & Substitutions
- How To Cook A Pot Roast In The Slow Cooker
- My Tips For Flavor & Texture
- How Long To Cook Pot Roast In A Crock Pot?
- Optional Gravy Instructions
- Storage & Meal Prep
- More Comforting Slow Cooker Recipes
- Slow Cooker Pot Roast (Easy Recipe) Recipe card
- Gratitude Moment
- Recipe Reviews
When you’re having a holiday meal or a cozy family dinner, it’s hard to beat my classic slow cooker pot roast. My easy recipe will get you juicy, flavorful meat and veggies that are perfect for feeding a crowd, warming up on a cold day, or saving for later. Every time I make it, I fall in love with the fall-apart tenderness all over again. Make my Crock Pot pot roast recipe with me — it’s the most comforting meal around!
Why You Need My Slow Cooker Pot Roast Recipe
- Flavorful, fall-apart tender meat – I had to say it again. This beef is incredibly tender and juicy, falling apart with each bite. It’s the ultimate comfort food.
- Fresh, simple ingredients – While many versions have various add-ins, I keep mine simple. But despite relatively few ingredients, this is the best Crock Pot pot roast recipe I’ve had! You’ll be surprised how much a generous helping of fresh herbs, salt, pepper, and broth can do.
- Complete meal by itself – Aside from the amazing beef I can’t stop talking about, I love that this slow cooker pot roast includes vegetables, so you’ve got a built-in side dish. You don’t have to cook anything extra for dinner!
- Easy and versatile – Once you’ve browned the meat and veggies, your slow cooker takes care of the rest and you don’t have to watch it. It’s the perfect set-and-forget meal for busy days, entertaining, meal prep, and freezing. My daughter ate the leftovers after school every day for a week. It does it all!
Ingredients & Substitutions
Here I explain the best ingredients for my slow cooker pot roast recipe, what each one does, and substitution options. For measurements, see the recipe card.
The Best Meat For Pot Roast:
You actually want a tough cut of meat for pot roast, with plenty of connective tissue. I know it sounds backward, but the collagen in those tougher cuts breaks down during slow cooking, giving you tender, juicy results. I recommend using one of these:
- Chuck roast – This is my go-to choice for my pot roast recipes, including this one. It’s got plenty of fat and connective tissue, making for super juicy, flavorful meat. Sometimes I see this cut labeled as chuck shoulder, which is the same thing, or even simply “pot roast”, which is not really a cut at all. As the name implies, this cut comes from the shoulder. It can be bone-in or boneless, but I prefer boneless to not fuss with the bones later.
- Rump roast or round – This one’s from the rump and rear legs. It’s a bit leaner than chuck, so if you prefer a less fatty option that’s still tender, this is a great pick. It’s usually a little pricier than chuck, though.
- Brisket – This cut comes from the chest and front legs. It works well for slow cooker pot roast, too, though the texture is a bit grainier compared to chuck.
Avoid leaner cuts, like sirloin roast, which can turn out dry and tough.
Other Ingredients:
- Avocado Oil – I sear the roast in avocado oil, but feel free to use another heat-safe oil, such as olive oil.
- Potatoes – You can use any type of potatoes. I like Yukon gold potatoes, but red potatoes and russet potatoes also work well. When I’m short on time, I like using baby potatoes, because you don’t have to peel or chop them – just scrub and cook whole.
- Carrots & Onions – The classics! Feel free to add other hearty veggies, like celery or parsnips, for extra flavor and variety. Most root vegetables can stand up to the long cooking time if you don’t cut them too small.
- Fresh Herbs – I use fresh rosemary and thyme to infuse the meat with flavor, and tie them in a bundle for easy removal later (they won’t be appetizing by the end). You can also add fresh sage for an extra fall vibe.
- Beef Broth – To keep everything nice and moist. You could totally use bone broth for more flavor and tenderness, but I just used a low sodium beef broth.
- Sea Salt & Black Pepper – I kept it simple with just salt and pepper, but if you’re looking to add more flavor, a sprinkle of garlic powder and onion powder would be perfect.
How To Cook A Pot Roast In The Slow Cooker
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the beef. Liberally season all sides of the chuck roast with the sea salt and black pepper. Let it sit to come to room temperature. This will make your pot roast more juicy!
- Brown the onions. Heat olive oil in a large Dutch oven or large skillet over medium-high heat. (I use and recommend cast iron for this, because it will help you get a nice sear on your roast later on — my Dutch oven works great.) Add the onions and cook, stirring occasionally until they are starting to brown.
- Add the vegetables to your slow cooker. I have and love this Crock Pot, and it’s the perfect size for a 3-4 pound roast. Transfer the cooked onions into it, along with the potatoes (or radishes) and carrots.
- Brown the roast. Add a little more oil to the pot. Sear the chuck roast until browned on both sides.
- Combine the veggies, roast, broth, and herbs. Place the chuck roast in the slow cooker over the vegetables. Pour in the broth. Tie the rosemary and thyme sprigs with a piece of kitchen twine and place them to the side of the roast (flavor is coming!).
- Cook the pot roast in the Crock Pot. Cook until the beef is extremely fork tender.
- Shred and serve. Remove the bundle of herbs and discard it. Use 2 forks to shred the beef. Serve your slow cooker pot roast with potatoes, carrots, and onions. I recommend drizzling them all with the liquid from the slow cooker, and I like to garnish with extra fresh herbs.
My Tips For Flavor & Texture
- Season the roast generously. You need more than you might think! My rule of thumb is 1 teaspoon of salt and 1/4 to 1/2 teaspoon of pepper per pound of meat. For your average 3-pound roast, that’s 3 teaspoons (1 tablespoon) of salt and at least 3/4 teaspoon of pepper.
- Don’t cut the vegetables too small, or they’ll get mushy. Slow cooker pot roast takes a long time, so small pieces will overcook. I aim for 1.5-inch pieces of potatoes and onions, halved radishes (large ones work best), and carrots cut at least 1.5-2 inches long. For the potatoes, cut smaller ones into quarters, or medium to larger ones into eighths.
- If you don’t like your veggies soft, add them halfway through the slow cooker time instead. In an older version of this recipe, I actually used to brown all the veggies, but got too mushy. Now, I only brown the onions instead, but if you prefer, you can brown the potatoes and carrots as well. If you do, I definitely recommend going with the option to add later in the cooking process.
- Let the roast form a browned crust. Yes, you can skip the searing step, but I always do it because it adds tons of flavor and doesn’t take long! Make sure your heat is high enough to get that nice crust.
- It can help to flip the roast with large tongs. It’s big and heavy! Sometimes I use a turner together with the tongs.
- Deglaze the pan if you have time. This is optional, but a reader suggested this, and it makes this Crock Pot pot roast even more flavorful! Just heat the broth in the same pot, scrape up the brown bits, and pour it all into the slow cooker.
- Don’t remove the lid until the end. You let steam escape every time you do that! And isn’t it the whole point to walk away and go about your day while it cooks?!
- Use my fork test to avoid undercooking. It’s easier to undercook a slow cooker pot roast than to overcook it. If it’s tough, dense, or leathery, those are signs it needs more time. I’ve got a time chart below, but my best test is a fork! Simply stick it into the center of the meat and twist. If the meat shreds apart easily, it’s ready. If not, keep cooking it!
How Long To Cook Pot Roast In A Crock Pot?
The secret to a fall-apart tender Crock Pot pot roast is cooking it low and slow. For a 4-pound roast, I cook on low for about 9 hours. The time can vary depending on the size of your roast, and of course, whether you choose high or low. Use my time chart to help you:
| Roast Weight | Time on High | Time on Low |
|---|---|---|
| 2-3 pounds | 4-5 hours | 8-9 hours |
| 3-4 pounds | 5-6 hours | 9-10 hours |
| 5-6 pounds | 6-7 hours | 12-13 hours |
Optional Gravy Instructions
I think just drizzling the liquid onto the meat and veggies tastes delicious. But if you want a thicker gravy, you can make it from the liquid from the slow cooker:
- Strain it liquid. I just pour it through a fine mesh sieve, then measure out 2 cups and add those to a large saucepan.
- Mix the thickener. In a small bowl, whisk about 1/4 cup of the liquid with 1-2 tablespoons of cornstarch (or use one of my cornstarch substitutes).
- Simmer. Whisk the cornstarch mixture into the saucepan and simmer until thickened to your liking.
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Meal prep: I often meal prep by peeling and chopping the potatoes and carrots in advance. Store them in the fridge submerged in water, to prevent browning or drying out. Just make sure to dry well before cooking. You can also make the pot roast in the slow cooker ahead of time, as it stores and reheats very well.
- Reheat: For my family of 4, I make this on Sundays and we eat it all week! The liquid solidifies in the fridge, but keeps it all moist when reheating, so make sure not to discard it. I transfer portions to a glass dish and pop in the oven at 350 degrees F, covered in foil. But it’s also actually pretty good microwaved.
- Freeze: It’s best to shred the roast right away, but wait until it cools to freeze it. Transfer it with the veggies and sauce to zip lock bags, and lay flat in the freezer. You can store them vertically for up to 3 months once solid.
More Comforting Slow Cooker Recipes
If you like my slow cooker pot roast recipe, you’ll probably also love my other comforting, hands-off Crock Pot meals:
Slow Cooker Pot Roast (Easy Recipe)
My best slow cooker pot roast recipe! This Crock Pot pot roast is fall-apart tender, flavorful, and easy to make, with simple ingredients.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Season the chuck roast liberally with sea salt and black pepper on all sides, rubbing it in evenly. Let sit for about 30 to 45 minutes to come to room temperature.
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Meanwhile, heat a tablespoon of oil in a large Dutch oven or stock pot over medium-high heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until they are starting to brown.
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Transfer the onions to your slow cooker. Add the potatoes or radishes, and carrots. Stir together.
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Add another tablespoon of oil to the pot. Add the chuck roast and sear on all sides, 2-3 minutes per side, until browned on both sides.
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Place the chuck roast in the slow cooker over the vegetables. Pour in the broth. Tie the rosemary and thyme sprigs with a piece of kitchen twine and place them to the side of the roast.
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Close the slow cooker lid. Cook the pot roast in the slow cooker for 9-10 hours on Low or 4.5-5 hours on High, until the beef is fall-apart tender.
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Remove the bundle of herbs and discard it. Use 2 forks to shred the beef. Serve the pot roast with potatoes, carrots, and onions. I recommend drizzling them all with the liquid from the slow cooker!
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/8 of the entire recipe
- Tips: See the details in the post above! I’ve got tips to help you get fall-apart tender meat and soft (not overcooked) vegetables, plus a time chart and even how to make a gravy.
- Store: Up to 4-5 days in the fridge.
- Meal prep: Chop the veggies in advance and store submerged in water in the fridge, or just cook the pot roast in the slow cooker ahead.
- Freeze: Up to 3 months in the freezer. Freeze flat in zip lock bags.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Slow Cooker Pot Roast
Gratitude Moment
I’ll admit, my slow cooker isn’t my most-used kitchen appliance — I reach for my air fryer more often, because I’m a last-minute girl. But let’s be real, that thing can’t cook a pot roast!
Every time I plan ahead and throw a chuck roast in the slow cooker in the morning, later that night I’m very grateful that I did — and don’t have to cook dinner for once, lol. Yes, I love cooking, but a break is nice sometimes! And having leftovers to toss into soups or salads later is wonderful, too.
What kinds of occasions do you usually make pot roast for? Holidays? Meal prep? Freezing? Family dinners? Let me know in the comments below!
132 Comments
Sierra
1How long should I cook a 2lb roast on low?
Maya | Wholesome Yum
1Hi Sierra, It would take 8-9 hours on Low or 4-5 hours on High. I have a time chart in my post above.
Veronika
0love this meal for the convenience of cooking all night. I also added paprika and cumin seasoning to the rest of the mix. turns out delicious and meat is so tender. we have this on our monthly rotation.
Wholesome Yum D
0That sounds amazing, Veronika! I love the idea of adding paprika and cumin, those are such cozy flavors. So glad it’s become a regular in your rotation!
Sam
0I made this last night. I, once again, didn’t carefully read the instructions so I only halved the potatoes instead of quartering them. The 1 can of beef broth didn’t even come close to touching the roast so I boiled 2 cups of water with beef bullion cubes and used that to deglaze the pan. I have a ton of broth and have decided to thicken it. Can I use almond flour for that purpose instead of the regular wheat flour? By the way, this is the BEST pot roast I have ever made. I love all your recipes. Thank you so so much.
Maya | Wholesome Yum
0I’m so glad you liked this pot roast recipe, Sam! The broth doesn’t usually touch the roast for me, it’s there to create a steam effect in the Crock Pot, but adding more as you did is fine too. I don’t recommend almond flour to thicken a gravy as it doesn’t have starch and doesn’t thicken that way. You can use my gluten free gravy recipe if you want to turn the liquid into gravy. Hope this helps.
Dorcas
0We make a roast in the crock pot whenever we can and whenever we have roasts. We usually butcher a whole beef and get all the different cuts and freeze it and then use it as we need it. Roast and veggies is such comfort food and i(my family) love it! I’ve never tried it seared in a skillet first but I’m going to try that next time! And we love adding sweet potatoes, white potatoes, carrots, onions, celery, and a variety of seasonings! I often put the roast in the crockpot in the evening and then add the veggies the next morning and yay! lunch is all ready by the time you’re ready to eat. Veggies are just right and the meat is oh so tender! Yumm! Thank You Maya for sharing your recipes, I love them!
Wholesome Yum D
0Thank you so much for sharing, Dorcas! It sounds like you’ve got roast night down to a delicious science. I love how you make the most of every cut from butchering your own beef. Your veggie combo and seasonings sound perfect, and I’m excited for you to try searing it next time for even more flavor. I’m so glad you’ve been enjoying the recipes. That means a lot!
Irene
0This is similar to the recipe I use. Delicious! I don’t drink alcohol, but I do add a little red wine to my pot roast.
Wholesome Yum D
0That sounds like a great way to add flavor, Irene! I’m so glad you enjoyed it.
Meg
0I honestly never comment, but I’ve been a secret lurker for a while now. But holy cow, I made this alongside your mashed cauliflower recipe, and I actually did a dance after it touched my tongue. I left out the carrots and potato to limit the carbs, but did end up adding an obscene amount of garlic, and it was still amazing even without those ingredients. Thank you for this one!!
Maya | Wholesome Yum
0Thanks for lurking and now commenting, Meg! I’m so glad you enjoyed this recipe.
Kathy
0Delicious roast. I put it together the night before, so it could cook all day. Came home to the great smells.
Maya | Wholesome Yum
0Thank you, Kathy! Yes, I love preparing this the night before so that the day-of is so easy. Enjoy!
Nancy Cansler
0I was viewing your pot roast recipes. Could I substitute beets for potatoes? I’m prediabetic & so I’m trying to eat like a diabetic. Does low carb mean low glycemic?
Maya | Wholesome Yum
0Hi Nancy, Yes, you can use beets if you like, but rutabaga would be a closer replacement. Yes, low carb is typically low glycemic.
Janet Kukko
0I only have dried herbs, not fresh sprigs. What measurement would you give for those?
Maya | Wholesome Yum
0Hi Janet, You can use about a teaspoon each of dried rosemary and thyme. Or feel free to add more if you like!
Sharon
0Does it make a difference whether the roast is bone in or boneless?
Maya | Wholesome Yum
0Hi Sharon, You could use either. I prefer to use boneless for convenience, but feel free to use bone-in if you prefer.
Patti
0I put the pot roast in this morning. Very easy to put together. I had fresh rosemary and dried thyme, was leery of too much salt but should have been more generous.
The meat was so tender and delicious! Great recipe!
Wholesome Yum D
0That sounds amazing, Patti! I’m glad the roast turned out tender and delicious. Hope it makes it into your regular rotation!
Melody
0I normally don’t like roast, but this was delicious and SO easy! I did a combination of potatoes, radishes (I was surprised how good they were!) and carrots. This will be my go to roast recipe when my husband asks for roast beef going forward. Thank you!
Maya | Wholesome Yum
0I’m so happy to hear that, Melody! Enjoy!
Nick
0Can a version of this be done with regular shaker thyme and rosemary versus sprigs if we don’t have any but have the shake version of those, where it’s like oregano leaves?
Maya | Wholesome Yum
0Hi Nick, Yes, you can use dried herbs if you like, I just think the texture is a little better with fresh herbs that you can remove afterward. The fresh herb sprigs are equivalent to about 1 tablespoon each, but dried are more concentrated, so I recommend 1 teaspoon of each for dried. Of course you can add more if you want a stronger herby flavor. Hope this helps!
AAA
0I had this recipe bookmarked for years.. Why is radishes got replaced with potatoes? Just curious. I like it with radishes actually..
Maya | Wholesome Yum
0I offer both options in the recipe. Many people make pot roast with potatoes but I think it’s wonderful with radishes too, so now I offer both options. You can use either!
Carol L
0I made this this week. I forgot to season it before, or let it come to room temp., because I browned it in a cast iron skillet first. Didn’t want the salt to pull water from roast. So, I browned it along with the onions, added organic turnips, parsnips and rutabega with the carrots. Cut them big, put on the bottom put roast on top, added rosemary and thyme in small twine closed bag, and cooked in crockpot for 8 hours on low. Once done, I added the salt and pepper to the broth.
It was WONDERFUL!
I actually had to buy a new 7Qt. crockpot, because I couldn’t find my old 6 Qt., which I find is never large enough to add vegetables ….didn’t get the one you linked to, because I don’t like all the “bells and whistles,” just a plain crockpot with off, low, high & warm settings.
I’m really happy with how this turned out. I had more room in the crockpot to add more veggies, and next time I will. On the second day, I had to steam more veggies to add to it as it was all meat. Used a 3#+ roast.
I will definitely make this again.
I usually don’t give 5 * ratings, but this one deserves it!
Maya | Wholesome Yum
0I’m so glad you liked this recipe, Carol! Thank you so much!
Lynnita Ellis
0I can’t find a 4 lb roast. Can I cook two 3 pounders?
TY,
Lynnita
Maya | Wholesome Yum
0Hi Lynnita, Yes, you can do that, but I would scale up the other ingredients by 50% so that it’s the same amount of other ingredients per pound.
Lavonne
0Excellent falling apart chuck roast. The vegies were a nice addition and the gravy was wonderful. I used the radishes, onions and added mushrooms. My husband raved about it.
Lynda Backman
0Can I use olive oil instead of avocado oil?
Maya | Wholesome Yum
0Hi Lynda, Yes, olive oil would work fine.
Rosanne
0This meal was a huge hit, extremely tasty, the meat was very tender & juicy. I didn’t have any radishes, but added parsnip instead. Looking forward to making it again. Thx very much for sharing the recipe.
MaryAnn Dawson-Sutherland
0Wonderful recipe! Very flavorful!
Jesse
0This recipe was amazing – we wanted low carb and this was perfect. I would never have thought to use radishes and I was skeptical lol. But, they were absolutely amazing. Since we did not make it full keto – we also used a rutabaga in place of potatoes – by the time everything was done cooking – the flavors were amazing, the veggies! So good. We did not give potatoes a 2nd thought, and the meat fell off the bone effortlessly! Great recipe, highly recommend and we’ll be making this in a regular rotation.
Cindy
0I’m trying this recipe today. However, I don’t have any carrots or radishes. But I do have a package of fresh mushrooms. I will slice them just not real slim. Should that work ok? I hope because I don’t happen to have any other fresh veggies here. Thanks
Maya | Wholesome Yum
0Hi Cindy, Yes, you can use mushrooms, but I’d actually recommend leaving them whole and adding halfway through cooking. I think they would add a really nice flavor!
Nicole
0Hi, what would the cooking time be in an instant pot? . Thank you!!
Maya | Wholesome Yum
0Hi Nicole, The time should be similar to the Instant Pot variation in my barbacoa recipe, about 60 minutes on high pressure. Make sure your chuck roast and vegetables can fit into your Instant Pot!
Layla
0I ran across this recipe last year and gave made it several times. I usually half the beef broth. Roast the veggies beforehand and use part of the seasoning for the radishes. Add fresh minced garlic. Sometimes I substitute the radishes for either rutabagas or turnips. They all compliment the dish well. I like to get a fresh herb package mix of rosemary, thyme, and parsley. I cook it on high for 2 hours and 6 on low. It’s usually tender but sometimes I’ll have to cook it longer if it’s a thicker cut of meat.
Anita Wallace
0I made this Recipe today & it was so good. My Husband & Granddaughter also enjoyed it as well, too bad My Granddaughter didn’t know she was eating Radishes instead of Potatoes. ???
Lauren
0Hi! This sounds so delish and I cannot wait to try it! I am wondering if celery would work instead of radishes? It is all I have on hand. Thank you!!
Maya | Wholesome Yum
0Hi Lauren, Yes, you can use celery if you like. I would recommend cutting it into 2-inch pieces similar to the carrots.
Tammy Garrett
0Love it!
Yolie
0This recipe is so simple & delicious. I didn’t have radishes but I plan to serve this over a cauli-mash anyway, so no big deal. The only tip I have to offer, and maybe this has been said in previous comments, but… when you brown your veggies & sear your meat in the pan, take about 1/4 – 1/2 cup of the broth & deglaze your saute pan then pour those drippings in the crock pot with the remaining broth! Why let all that deliciousness go to waste?!?!
Jane B
0I made this yesterday with a 3 lb arm roast. I didn’t have radishes, and I only had one large carrot. I have an abundance of celery so put in two stalks. I also added in 1/2 cup red wine. I only had dried herbs. This came out so good! The meat was falling apart and there was alot of broth, so I roughly shredded the meat into med sized chunks. Served it in a bowl. I don’t think I messed with the carb count too much. I will definitely make again!!!!
Brianna
0Came out awesome! I added turnips to it as well and I love this recipe thank you.
Susan
0OK, so what did I do wrong? This really was NOT good. The radishes – was I supposed to use the typical red radishes from the produce department? I peeled them. They cooked down to pure mush and were totally inedible. Onions, too. Really, really bad. I may be able to salvage the meat but otherwise…
Based on the number of good reviews, I have to suspect I did something wrong. I followed the recipe closely although I used a smaller roast. The rosemary? You said 3 sprigs (I think) but I’ve never cooked with fresh rosemary. Maybe I used too much? Bottom line is I won’t be trying this again. You have way too many other good recipes I’ve already used. I’ll stick with those!! LOL
Jesse
0We added the veggies right at the start – but did not have a mushy issue. For the radishes, we washed them and just cut them in half, like potato chunks -rather decent sized. They came out a amazing. Same the onion – we left them very large. We also used more rosemary than it called for and the flavor was fantastic. Maybe try again but cut your veggies / onions much larger? We did 8-9 hours on low. Also added large chunks of celery.
Yolie
0Hi Susan – one issue you might have had is the size cut of your veggies. Typically when cooking low & slow the veggies should be large enough to withstand the long cooking time. You don’t want to slice & dice anything too small/thin. Another tip, with any recipe, if you haven’t used a spice/herb before, start out with less & adjust as necessary in the future. You can always add but never take away ?. The recipe is quite good & simple, you may want to try again. Try next time, maybe cooking your fav veggies separately.
Jane B
0When I make a pot roast in the crock pot I let the meat cook for a bit before adding the veges. Maybe 2 hours or so? That will keep your veges from getting mushy. I didn’t add the radishes.
Maya | Wholesome Yum
0Hi Susan, Sorry this recipe didn’t meet your expectations. The vegetables definitely turn out soft, but I’ve adjusted the recipe to make the pieces larger and also have an option now in my tips above to add them partway through cooking. Also, the cook time is quicker for a smaller roast — I have a time chart for that above as well. Hope this helps for next time if you want to try it again!
Carol
0This is the best pot roast recipe I have found. The meat was tender and juicy. The radishes didn’t taste like radishes at all, which is good because they’re not my favorite. My husband was impressed with my effort as I have made many roasts over the years that have been dry and tough. This recipe is a keeper!
Peg
0Made this recipe today, added a little red wine to deglaze the pot, then added. sautéed veg, herbs and meat. Used homemade Bobby Flay BBQUE seasoning as I cook with no salt (husband has high blood pressure). It was delicious!
Michaela
0I made this recipe a couple months ago and loved it so much I came back to find it again! Thank you for sharing 🙂
Kylee
0I’ve made this recipe twice now in my ninja foodie and my family absolutely loves it! We add a little garlic salt to it!
Josie
0This pot roast is delicious! The radishes were a surprisingly wonderful substitute for potatoes. I’m not on a keto diet, but my son is sensitive to nightshade vegetables so I’m always searching for recipes for family meals he can enjoy too. I’ve made this twice now and plan to keep it in the rotation. Thank you!
Stefanie Miccio
0This sounds delicious! I do have a quick question, the keto version does it include the carrots in the nutrition facts or is it just with the radishes?
Wholesome Yum M
0Hi Stefanie, The nutrition facts are for the recipe as written (which includes the carrots). I hope this helps!
Sue
0Oh my goodness! I cannot even tell you how happy my family was with this pot roast. Who knew that radishes what great substitute for potatoes? I sure didn’t! But they are my new favorite sub. Hoping to have more time at the house the next time I make this so I can serve it with cauliflower mashed “potatoes” too so I have something yummy to capture the wonderful juice. The fourteen-year-old said I was welcome to make this every week LOL
Deanna
0Hello! I want to make this recipe but 12 servings is just too much for 1 person. Can I half the recipe? How would this affect the cooking time? Thanks in advance! So excited
Wholesome Yum M
0Hi Deanna, Yes! Feel free to half this recipe. The cook time will remain close to the same, but feel free to start checking it an hour or two earlier to see if it is tender enough to serve.
Julie
0What I do is that I cook chuck roast for 12 (we’re 4) but only the veggies needed. When it’s all done, I freeze the rest with all the juices for a quick meal. I even add the leftovers to the crock pot again for 4-6 hrs and it’s still really tender and so good.
Deanna
0Maya, I made this yesterday (half recipe) and 10 hours was perfect. It wasn’t possible to make 6 servings of 1/3 lb meat, but it is SO delicious and wonderful. Thanks!
Kathryn
0Can’t wait to make this version! Quick question–do Brussels sprouts work well here as a veg?
Maya | Wholesome Yum
0Hi Kathryn, I would recommend cooking brussels sprouts separately, as they would get very mushy in the slow cooker. Here is a great recipe for brussels sprouts that turn out nice and crispy. Enjoy!
Lauren
0I made this yesterday and it was so easy. The roast was juicy and had a lot of flavor! The radishes tasted just like potatoes! I will be making this again and again!
Liz
0This roast was amazing! It was moist and not dry and had great flavor. Will be making again. My husband loved it.
Lisa B
0This turned out perfectly! It was delicious and so tender! Thank you!
Stace
0Hi, Thanks for the recipe. I noticed in the comments someone asked about adding xanthan gum. I don’t see that in the recipe. Did I miss another version? If so, how much do you recommend adding at the end. Thanks again.
Maya | Wholesome Yum
0Hi Stace, The xanthan gum mentioned in the comments is an option to thicken the juices for gravy. You won’t need much to thicken your gravy, 1/8 to 1/4 teaspoon depending on the amount of drippings at the bottom of the Crock Pot.
Lori
0Love this recipe! The second weekend I’ve put this in the crockpot for supper. The only changes I made were celery instead of onion and I had no fresh herbs, so dried. I also added some sliced mushrooms.
Betsy
0My husband is pretty particular, but even he liked it – so much so that he asked me to make it again. This was so satisfying! Yum indeed!
Evan
0This looks and sounds great, can’t wait to try it tomorrow. Two questions:
1. At what point would you add the xanthan gum to thicken? I’m just getting started on Keto and read to treat it like corn starch, so I was afraid to add it too early.
2. Have you tried adding any other low-carb root veg like rutabaga? Only made a puree with it before so I am curious how it would stand up to the low and slow.
Thank you so much!
Maya | Wholesome Yum
0Hi Evan, Follow my instructions for gravy in the post, and you can just use 1/4 teaspoon of xanthan gum instead of the cornstarch. Rutabaga will work great, similar to potatoes. Enjoy!
Lynda Pedersen
0This is so good and a great recipe that both myself and my non low carb hubby enjoy. I made in my instant pot using saute setting then the slow cooker setting so only one dish to wash. Is it possible to make this using the pressure cooker setting?
Maya | Wholesome Yum
0Hi Lynda, Yes, you can! It should take about an hour on high pressure.
Lacey Green
0My family and I love love this recipe! I didn’t have a lot of experience with radishes before this dish, but they were a hit!
Lee covec
0Is there any reason why almond flour cannot be used to thicken the gravy. Ive not used it in this way. I reckoned since it is used in keto baking that it might be able to be used in the roast gravy.
Maya | Wholesome Yum
0Hi Lee, Almond flour is not a thickener. It is just ground nuts, so it doesn’t have any ability to thicken. Xanthan gum, gelatin, or cornstarch would work as thickeners.
Denise
0I’m definitely going to make this for Christmas dinner this year. I noticed there was no nutritional information about the sodium level. Do you happen to have that?
Maya | Wholesome Yum
0Hi Denise, I’m sorry, I don’t track the sodium levels for my recipes. You can see more details about why in my nutrition policy.