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Low-Carb Slow Cooker Sweet and Sour Pot Roast

Low-Carb Slow Cooker Sweet and Sour Pot Roast
  • Meal

    Main Dish

  • Cusine



3 – 4 lb. boneless chuck roast, trimmed well

2 tsp. olive oil

steak rub, to season meat

black pepper, to season meat

1 T onion powder

1 T garlic powder

2 T ginger puree

2 T sweetener of your choice

1/4 cup rice vinegar

1 14 oz. can crushed tomatoes

2 T soy sauce

1 tsp. anchovy paste, optional


Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot. Rub meat well with steak seasoning and black pepper. Heat olive oil in a large frying pan and brown roast well on both sides. This will take a few minutes; don’t rush the browning step. Put browned roast into slow cooker. Deglaze the pan while meat browns, combine onion powder, garlic powder, ginger puree, sweetener of your choice, rice vinegar, tomatoes, soy sauce, and anchovy paste (if using) in food processor. Process several minutes with steel blade until tomatoes are pureed and ingredients are well combined. Put the pureed sauce into the frying pan where you browned the meat and simmer on low heat until the sauce thickens; you should be able to draw a spoon through it and have the sauce stay together. Once it’s thickened to that point, pour sauce mixture over the meat in the slow cooker. Cook on low 7-8 hours (or more) or on high for 3-4 hours,  or until meat is very tender. (If I’m home I usually turn it a couple of times, but it’s not necessary.) Remove meat from slow cooker and keep warm. Skim off any visible fat from sauce mixture if needed, or use a fat separator (affiliate link). Slice the pieces of roast and serve hot, with sauce spooned over meat.