Slow Cooker
Pot Roast
The ultimate set-it-and-forget-it comfort meal. A French onion-seasoned beef roast slow cooks all day with carrots, mushrooms, and radishes in a rich beef broth until it's fall-apart tender. Low-carb, high-protein, and the kind of dinner that fills the whole house with an incredible smell.
- Roast
- 2 lb beef roast (chuck or rump)
- 1 packet French onion soup mix
- 1 tsp garlic powder
- 2 tbsp fresh parsley, chopped
- ½ tsp salt
- 1 tsp black pepper
- Vegetables
- 1 onion, sliced
- 8 oz baby bella mushrooms, sliced
- 8 large carrots, cut into 2-inch pieces
- 1 cup radishes, halved (low-carb potato sub)
- Broth
- 16 oz low-sodium beef broth
- Optional Add-Ins
- — cauliflower florets (another great low-carb potato sub)
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1
Prep the roast
Rinse the roast with cold water and pat completely dry with paper towels — a dry surface helps the seasoning adhere and improves browning. In a small bowl, combine the French onion soup mix, garlic powder, parsley, salt, and pepper. Rub the seasoning mixture generously over the entire surface of the roast.
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2
Sear the roast
For the best flavor, heat a skillet over high heat with a light spray of cooking spray. Sear the seasoned roast for 1–2 minutes per side until browned all over. This step is optional but adds tremendous depth to the finished dish.
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3
Layer the slow cooker
Spread the sliced onions across the bottom of the slow cooker. Place the roast on top of the onions. Arrange the carrots, mushrooms, and radishes around the roast. If using cauliflower, add it here as well.
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4
Add the broth
Pour the beef broth into the slow cooker around — not over — the roast, until the liquid covers the bottom 2–3 inches. This preserves the seasoning crust on top of the meat.
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5
Slow cook
Cover and cook on low for 8–9 hours until the roast is fall-apart tender. Avoid lifting the lid during cooking — each peek adds 20–30 minutes to the cook time.
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6
Rest & serve
Carefully transfer the roast to a cutting board and let rest for 10 minutes before slicing or pulling apart. Serve with the cooked vegetables and spoon the cooking juices generously over everything.
- Low-carb potato swaps: Radishes are the secret weapon here — they soften beautifully in the slow cooker and lose their peppery bite entirely, mimicking potato texture. Cauliflower florets work the same way and soak up the broth wonderfully.
- Mushrooms add depth: Baby bellas release a rich, meaty liquid as they cook that makes the broth even more flavorful — don't skip them.
- Sear for extra flavor: Taking 5 minutes to sear the roast before it goes in the slow cooker creates a caramelized crust that adds layers of flavor you simply can't get otherwise.
- Best cut of beef: Chuck roast is the ideal choice — it has enough marbling to stay moist and tender through the long cook time. Rump roast works well too.
- Leftovers: Leftover pot roast is incredible the next day. Store in the fridge for up to 4 days with the cooking juices poured over to keep the meat moist. Also freezes beautifully for up to 3 months.