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Crock-Pot Low-Carb Keto Pot Roast

Course: Main Course
Servings: 6
Calories: 475kcal

Equipment

  • Slow Cooker

Ingredients

  • 3-4 lb boneless beef roast
  • 1 packet dry ranch dressing mix
  • 1 packet dry au jus gravy mix
  • ½ cup stick butter, cut up
  • ½ cup mild pickled peppers (whole or rings)
  • ¼ cup juice from the pickled peppers (pepperoncini or banana)
  • ½ onion sliced (optional)
  • 2 tsp minced garlic

Instructions

  • Place roast in the slow cooker, and sprinkle on the dry ranch, and dry au ju packets. Add butter, peppers, onion, and garlic. Pour 1/4 cup juice from the peppers.
  • Cook on low for 7-9 hours or on high for 4-5 hours. Slice or Shred with a fork for serving.

Nutrition

Serving: 1g | Calories: 475kcal | Carbohydrates: 5g | Protein: 51g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 601mg | Potassium: 824mg | Fiber: 1g | Sugar: 1g | Vitamin A: 508IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 5mg