My latest cooking adventure is Low Carb Crockpot Pork Roast. I am usually pretty busy during the week and I don’t always have time to make dinner.  In order to stay on track with my low carb plan I usually make a large batch of meat (chicken breasts, pork roast, pot roast, etc.)  on Sundays so I can eat off of it all week for lunch and/or dinner.  This past week I decided to make pot roast.  The typical pot roast uses potatoes, but for mine I used radishes.  After being slow cooked in the crockpot they taste just like potatoes.  It is definitely a great replacement!

I used the following ingredients for the Crockpot Pot Roast:

3 lbs beef chuck roast
3 sprigs of fresh rosemary
5 sprigs of fresh thyme
6 whole garlic cloves
3 cups beef broth
1 lb radishes

Add the beef broth and spices (rosemary, thyme, and whole garlic) into the crockpot.  Heat a large skillet on medium-high heat with 1-2 Tbsp of oil.  Season the chuck roast with salt and pepper, to taste.  Sear all sides of the roast for 1-3 minutes for side or until each is browned.  Place the roast into the crockpot.  Cover and cook on LOW for 4-6 hours (you will be adding the radishes later–see below) or until the meat shreds easily with a fork.

Cut the ends of the radishes and cut them in half.  With 1-2 hours leftover cooking, add the radishes and allow to cook with the roast until tender.

Once the roast is done cooking, taste the liquid and add any extra salt and pepper, if necessary.  Remove the meat from the crockpot and shred with a fork.  Also remove the radishes.  To make a sauce, strain the liquid through a mesh strainer and reserve the liquid.  Heat the liquid in a pot and bring to a boil.  Reduce the temperature to a simmer and let the liquid reduce by half.  Serve the sauce over the roast and radishes.

Net Carb Count*:

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: I left out the onions and carrots because I’m not a fan of onions and I didn’t want the added carbs from the carrots.  These can definitely be added, but allow extra time for the onions and carrots to cook (they will take longer than the radishes and MAY be able to handle the full cooking time).  This recipe produces tender and juicy shredded meat that can be eaten as a meal or used in other dishes like eggs or tacos.  I portion the meat and radishes into individual servings and take it with me for lunch or dinner on a busy day.   It’s always a good idea to plan ahead, when possible, and have meals and snacks ready.  It’s the only way for me to stay on track.  Hope you enjoy this recipe!