Crock Roast

Crock Roast

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Cook Time 5 hours
Course Main Dish
Cuisine Low-Carb
Servings 4 servings



  • 2 pounds beef pot roast whole
  • 1 tablespoon olive oil
  • 4 cloves garlic sliced
  • Salt and pepper to taste


  • Juices from roast
  • 1 tablespoon cornstarch
  • 4 tablespoons water or milk
  • Salt and pepper to taste


  • Rinse pot roast and pat dry.
  • Heat the oil in a skillet over medium-high heat; brown meat on all sides; transfer to a slow cooker, fat side down. Lay garlic slices on top of beef; sprinkle lightly with salt and pepper.
  • Cover and cook on low heat setting for 4 to 5 hours, depending on the shape of the roast. Check for tenderness, then transfer roast to a cutting board.
  • Skim all visible fat from the top of the slow cooker juices, then transfer liquid to a saucepan over medium heat. Dissolve cornstarch in water or milk; add to saucepan and cook, stirring until thickened. Salt and pepper to taste. Serve roast with gravy drizzled over the top.
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