Dot to Trot

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Peking Slow-Cooker Pot Roast

Slipping slices of garlic into the roast adds wonderful flavor! Plus it allows the marinade to really penetrate the meat.

Slipping slices of garlic into the roast adds wonderful flavor! Plus it allows the marinade to really penetrate the meat.

For the most-tender roasts you need to use a crock pot. It’s easy – just put the roast in with a liquid – and cook for 8 – 10 hours on low heat. The result is pure yum!

My 500 Low Carb Recipes cookbook calls for a pot roast that takes 2 days to make – 1 day to soak the roast in a marinade and the 2nd day for cooking.

Monday I sliced holes in my roast and shoved pieces of garlic into each hole. Then I marinated the roast in cider vinegar and water mixture. The marinating roast sat in the fridge for 24 hours. I rotated the roast about every 4-6 hours to make sure the thing marinated.

The roast will sit in a water and apple cider vinegar marinade for 24 hours.

The roast will sit in a water and apple cider vinegar marinade for 24 hours.

Tuesday I tossed the roast in the crock pot for about 8 hours. We ended up going out to dinner last night so tonight we’ll enjoy the roast. To keep the roast moist, I stored it with the sauce and plan to heat it up nice and slow.

I did taste my concoction last night and I can honestly say you’ll need the salt and pepper to make the sauce come alive. Once properly seasoned, it tasted awesome. Definitely a dish I’d make again due to its ease.

I’m whipping up some cauliflower mash and steamed broccoli for my sides. Yum.

This recipe really does a great job adding flavor to the roast and tenderizing the toughest roast.

This recipe really does a great job adding flavor to the roast and tenderizing the toughest roast.

Peking Slow-Cooker Pot Roast
Net Carbs: 3g
Weight Watchers PointsPlus: 9 (for a 4 pound roast; adjust accordingly)
Servings: 12

Ingredients

  • 3-5 lbs. beef roast (round, chuck or rump)
  • 5-6 garlic cloves, thinly sliced
  • 8 ounces apple cider vinegar
  • 8 ounces water
  • 1 small onion
  • 1-½ C strong coffee
  • 1 tsp. xanthan gum
  • Salt and pepper

Directions

  • Using a thin-bladed knife, cut slices into roast. Insert sliced garlic into each hole. Place the roast into a large bowl and pour the vinegar and water over it. Cover the roast and place in refrigerator for 24-36 hours. Be sure to marinate the roast by turning it every 4-6 hours.
  • On the day you want to cook it, pour off marinade and place roast in the crock pot.
  • Thinly slice onion and place on top of roast.
  • Pour coffee over the roast and onion; put lid on crock pot and set temperature on low for 8 hours for a smaller roast or 10 hours for larger one.
  • When roast is done, carefully remove it from the crock pot (careful as it is so tender it can start to fall apart).
  • Scoop out 2 cups of liquid and some onions; place in a blender with the xanthan gum; blend for a few seconds then pour into saucepan set over high heat. Boil sauce for 5 minutes, to reduce it — my sauce was finished in about 3 minutes so be sure to watch it so it doesn’t burn. Add salt and pepper to taste (it needs salt and pepper!).
  • Slice and serve your roast with sauce.
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2 thoughts on “Peking Slow-Cooker Pot Roast

  1. Cool! Glad you loved it. It is tasty.

  2. Forgot to say I did the pork/gravy recipe (a version) and LOVED IT!

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