Wicked Good Slow Cooker Pot Roast Recipe (Keto, Low Carb, LCHF)

slow cooker pot roast

5 from 6 reviews

This super flavorful slow cooker pot roast is easy to make any night of the week. This recipe is meant to work for any size roast, just bag up the extra for another time, you won’t regret making extra, I promise.



  • 56 lb pot roast (The dry rub will cover a 56 lb roast)
  • 2 cups beef broth (Bone broth can also be used)
  • 1/4 tsp thyme
  • 1/4 tsp celery salt
  • 1 tsp basil
  • 2 tsp dried dill weed
  • 2 tsp garlic powder
  • 2 tsp ground black pepper
  • 1 tbsp garlic salt
  • 1 tbsp oregano
  • 1 tbsp powdered buttermilk
  • 1 tbsp and 2 tsp onion powder
  • 1 tbsp and 2 tsp dried parsley


  1. Combine all of your dry ingredients in a bowl.
  2. Add 1 tbsp of dry mix per pound of pot roast. (Save the rest for next time!)
  3. Add directly to the roast and rub it in—cake in on, it’ll turn into a delicious crust!
  4. Add the pot roast and beef broth to your slow cooker.
  5. Cook on low until the internal temperature is 160 degrees (about 2.5 hours) and let rest for 10 minutes before cutting OR let it cook on low for 8 hours until it falls apart!
  6. To make gravy just add 2 cups of the drippings to a saucepan with 1 tbsp of xanthan gum. Whisk to incorporate the xanthan gum and simmer until it reduces. Season with salt and pepper to taste.
  7. Slice and serve with your favorite keto friendly vegetables. Enjoy!


Keywords: Slow Cooker Pot Roast