Growing up one of my brother's favorite meals was my Mom's pot roast, but to be honest I never really understood the appeal. Luckily since then I have come to love my Mom's pot roast and now totally love the tender beef and veggies. While her version involves a lot of time in the kitchen, checking on the roast in the oven often, I like to make this more hands-off version in the slow cooker. To keep things lower carb, I replaced the potatoes with turnips and rutabaga, which mimic the texture but are friendly for low carb dieters. You can use pretty much any hearty veggies you like though, so feel free to mix things up using parsnips, squash, beets, or sweet potatoes.
Lower Carb Slow Cooker Pot Roast and Root Vegetables
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- 2 lbs extra lean eye of round beef roast
- 1 tbsp. olive oil
- 1.5 tsp. paprika
- 1 tsp. cumin
- 1 tsp. rosemary
- 1 tsp. thyme
- 1 tsp. pepper
- 3 U carrots, chopped
- 3 U celery ribs, chopped
- 1 lb. turnips, peeled and chopped
- 1 lb. rutabaga, peeled and chopped
- 1 U onion, chopped
- 3 U garlic cloves, whole
- 2 1/2 tsp cornstarch (or arrowroot for lower carb)
- 1.5 tbsp cold water
- 1.5 tbsp Worcestershire sauce
- Salt to taste
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Rub the beef with the oil and season with the paprika, cumin, rosemary, thyme, black pepper, and salt.
Whisk together the cornstarch and cold water in the bottom of the slow cooker. Add the carrots, celery, turnips, rutabaga, onion, and garlic to the slow cooker. Season with salt and pepper. Place the beef on top of vegetables.
Pour Worcestershire over top and cook on low for 8-10 hours. Slice beef against the grain when ready to serve. Depending on the water content of the beef, the gravy at the bottom may be the right consistency. If not simmer it on the stove, add a bit of cornstarch if needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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