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no carb crock pot recipes

Easy No Carb Crock Pot Recipes for Busy Weeknights

No carb crock pot recipes offer a delicious and convenient way to enjoy satisfying meals. They are also often packed with flavor and require minimal effort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Dinner, Main Dishes
Cuisine American
Servings 6 people
Calories 350 kcal

Equipment

  • The following utensils, kitchen tools, and appliances are essential for preparing this recipe:
  • Slow Cooker (Crock Pot)
  • Large skillet
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • Fork (for shredding beef)
  • Serving Spoon

Ingredients
  

  • 3 lb Beef Chuck Roast
  • 1 large Onion, quartered
  • 3 Carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 cloves Garlic, minced
  • 1 tbsp Olive Oil
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 bay Leaf
  • 8 oz Mushrooms, quartered
  • 1 cup Beef Broth (low sodium)
  • Salt and Pepper to taste

Instructions
 

  • Step 1: Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned, approximately 3-4 minutes per side. This step enhances the flavor and texture of the meat.
  • Step 2: Prepare the Vegetables: While the beef is searing, chop the onion, carrots, and celery. Mince the garlic. Quarter the mushrooms.
  • Step 3: Layer the Crock Pot: Place the chopped onions, carrots, and celery in the bottom of the crock pot. Top with the minced garlic. Place the seared beef roast on top of the vegetables.
  • Step 4: Add Remaining Ingredients: Add the quartered mushrooms, dried thyme, dried rosemary, and bay leaf to the crock pot. Pour the beef broth over the roast and vegetables. Season with salt and pepper to taste.
  • Step 5: Slow Cook: Cover the crock pot and cook on low for 8 hours or on high for 4 hours, or until the beef is very tender and easily shreds with a fork.
  • Step 6: Shred and Serve: Remove the bay leaf. Shred the beef with two forks. Serve the shredded beef and vegetables with the cooking liquid as a flavorful gravy. Optional: For a thicker gravy, remove about 1 cup of the cooking liquid from the crock pot after cooking. Whisk in 1 tablespoon of arrowroot powder or xanthan gum. Pour the mixture back into the crock pot, stir well, and let it sit for 10-15 minutes to thicken.

Notes

Variations

The adaptability of this recipe allows for numerous creative variations:
  • Ingredient Swaps: For a leaner dish, substitute the chuck roast with a bottom round roast. For added richness, bone-in short ribs can be used. Consider adding other low-carb vegetables like green beans, Brussels sprouts, or radishes during the last hour of cooking.
  • Regional Twists: For a Southwestern flavor profile, incorporate chili powder, cumin, and diced green chiles. A Mediterranean twist can be achieved by adding Kalamata olives, sun-dried tomatoes, and a sprinkle of oregano.
  • Dietary Adjustments: To make the recipe dairy-free, ensure the beef broth used is dairy-free. For a spicier version, add a chopped jalapeo or a dash of cayenne pepper. To add some healthy fat, top with sliced avocado before serving.

Serving Suggestions

This dish is exceptionally versatile and can be served in numerous ways:
  • Classic Pot Roast: Serve the shredded beef and vegetables as a traditional pot roast with a generous helping of the cooking liquid as gravy.
  • Cauliflower Mash: Pair the pot roast with creamy cauliflower mash for a comforting and low-carb alternative to mashed potatoes.
  • Lettuce Wraps: Use large lettuce leaves as wraps, filling them with the shredded beef and vegetables for a light and refreshing meal.
  • Soup/Stew: Add more beef broth and chopped vegetables to create a hearty soup or stew.
This recipe is suitable for a family dinner, meal prepping for the week, or serving at a casual gathering.

Storage Tips

Proper storage will ensure the preservation of freshness and flavor:
  • Refrigeration: Allow the pot roast to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
  • Freezing: For longer storage, freeze the pot roast in an airtight container or freezer bag for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Reheat the pot roast in a saucepan over medium heat or in the microwave until heated through. Add a splash of beef broth if needed to maintain moisture.

Frequently Asked Questions

  • Question 1: Can I use frozen vegetables in this recipe?
    Answer: Yes, frozen vegetables can be used. Add them during the last 1-2 hours of cooking to prevent them from becoming mushy.
  • Question 2: What if I don’t have beef broth?
    Answer: Chicken broth or vegetable broth can be used as a substitute, although the flavor profile will be slightly different.
  • Question 3: Can I add wine to the crock pot?
    Answer: Yes, a dry red wine can be added for extra flavor. Reduce the amount of beef broth by the amount of wine added (up to 1 cup).
  • Question 4: How do I prevent the roast from drying out?
    Answer: Ensure there is enough liquid in the crock pot. Also, avoid overcooking the roast; check for tenderness after the recommended cooking time.
Keyword Beef, easy dinner, Slow Cooker