Crock pot roast made low carb with green beans and radishes instead of carrots and potatoes! This simple pot roast recipe is hearty, filling, and full of goodness. Your family won’t even miss the carbs!
I was married for over 15 years before I finally realized that my husband didn’t like pot roast.
He just always ate it and went about his business. Never complaining, never requesting I make something else instead.
He’s a good guy. I guess I’ll keep him.
When I finally caught on that it wasn’t his favorite, I stopped serving it on nights he was home and now I save it for when it’s just me and the kids. We all LOVE crock pot roast.
This crock pot roast recipe is so darn easy and I am obsessed with radishes cooked with pot roast. I’m telling you, you won’t miss the potatoes a bit.
I’ve made pan-fried radishes and loaded radishes to mimic potatoes in the past and they’re really good, but the best way to get that potato vibe is to throw them in the slow cooker with a roast. It is magic.
The juice from the beef soaks into the radishes and the texture is soft and and creamy. These really are delicious – same goes for the green beans!
If you prefer crunchier green beans, try these roasted green beans on the side.
This slow cooker pot roast recipe is super easy – let me show you how to do this thang.
How to cook a roast in a crockpot:
I always use chuck roast for this recipe. It’s such a flavorful cut and it’s comes out so juicy and tender.
To start, you’ll want to liberally season the outside of the roast with salt and pepper. This is a big hunk of meat, so don’t be scared of adding some salt.
Sear the meat in a hot skillet with a little oil and then transfer it over to your slow cooker.
Dump in some halved radishes and some frozen green beans.
Pot roast seasoning:
I like to keep this slow cooker pot roast nice and simple.
I start by coating the meat in salt and pepper before searing it and then I add a little more seasoning in the form of onion powder and garlic powder.
If you have a favorite seasoning blend you use for pot roast, feel free to swap that in. Personally, I like to keep it pretty simple.
Next, pour in some beef broth, cover, and walk away.
Crock pot pot roast is so easy, right?
How long to cook roast in crock pot:
You’ll want to cook this on low for about 8 hours or on high for about 5 hours.
The thing to remember is that all slow cooker cook differently. Some are hotter than others. You’ll want to cook your roast until it shreds easily.
If your roast is still tough, it’s because you haven’t cooked it long enough. A lot of people worry that they’ve overcooked the roast and that’s why it’s tough, but it’s actually the opposite – keep on cooking!
This is a full meal in one – you’ve got your protein and veggies all in the crockpot.
If you’d like to serve alongside a salad, I recommend topping it off with my ranch dressing. Simple and classic. 🙂
More low carb crockpot recipes:
Broccoli Cheese Soup: Easy and cheesy!
Crockpot Fajitas: Serve over my cilantro lime cauliflower rice and you’re good to go!
Pulled Pork Recipe: I make this one allllll the time!
Chicken Taco Soup: You can make this in the crockpot or the Instant Pot!
Crock Pot Roast with Radishes and Green Beans
Ingredients
- 3 pound chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon cracked pepper
- 1 tablespoon avocado oil
- 2 pounds radishes halved
- 1 pound frozen green beans
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup beef broth
Instructions
- Coat the chuck roast in the salt and pepper.
- Heat a large skillet over high heat and add the oil.
- When oil is hot, add the roast and sear on all sides until browned.
- Transfer the roast to a slow cooker and add the radishes, green beans, onion powder, garlic powder, and beef broth.
- Cover and cook on high for 5 hours or low for 8 hours, or until the beef is easily shred with a fork.
- Taste and add additional seasoning if desired.
Lydia says
I have been using turnips as a potato institute in my pot roasts for years. You will love it! I only recently learned how great radishes are, and they are easier for me so I have switched. But if your husband doesn’t like raw radishes, cooked radishes taste nothing like raw. You could do both so he could try them.
Bart says
Do you think fresh green beans would work? Maybe add them later as they would require less time to cook?
Karly Campbell says
Yes, I think they’d work fine! I’d probably go ahead and add them in with everything else, but we like our green beans to be on the softer side.
Laura says
I love this recipe! I recently got an instant pot, and wondered if this could work in a pressure cooker, and if so, for how long?
Karly Campbell says
Hi Laura! I haven’t tried this in the Instant Pot, so I’m not sure how long you’d need. We usually do roast, cut in chunks, for about 45 minutes. I’ve never tried with the radishes though.
Noreen says
I made this last week and was pleasantly surprised. The radishes were soft and had a flavor of mild vegetable and beef. I enjoyed the flavor as did my husband. The green beans were a great substitute for carrots and added color as well. Yet another recipe to go in the keeper file. 🙂
Karly Campbell says
Thanks, Noreen!
Marsha says
I am usually gone from 6:30 am until 4:30 pm, will 10 hours be too long to cook?
Karly Campbell says
The green beans and radishes might get too soft, but you can definitely try it. Every crockpot varies, but they do have some that will automatically switch over to ‘warm’ after the cook time is finished. That might be a better bet.
Theresa says
Can you sub something for the Radishes? My Husband HATES radishes with a passion. Do you think Turnips or parsnips or even a squash or carrots would work?
Karly Campbell says
I would try turnips, if you’re looking for something low carb. 🙂
Ludona Smith says
Theresa, put radishes in to cook just for yourself so you can taste them and see how good they are. There is NO raw radish taste at all! Then see if you can get your husband to try a bite. He’ll be shocked! I’ve loved using radishes in other things where you can cook them. German Potato Salad, I mash them in with rutabaga to neutralize the rutabaga sweetness, etc. Love cooked radishes!
DeDe says
I have cooked radishes in the crockpot with butter and my family said they tasted like potatoes
Erik says
Could i add cauliflower To this in your opinion? Seems like it would work ok.
Karly Campbell says
I’m not sure it would hold up well for the full cook time. Maybe just add it in at the last hour or so?
Sara Allen says
I have a 5.5 pound roast. How long would I need to cook it?
Karly Campbell says
It’ll probably take around 8 hours on low – just cook until tender and easily shreds with a fork.
Sharon says
Do you have a crockpot corned beef and cabbage recipe, please? I have looked.
Karly Campbell says
I was working on one, but I haven’t quite perfect it yet.
Cookie says
Is the 11g of carbs total or is that the net carbs?
Karly Campbell says
That’s the total. 🙂
LynnMarie says
Net carbs would be 6 because you subtract the fiber.
Jen says
This is great. It’s cold here in Canada where I live and this crockpot roast is the perfect thing to warm us up. I’ve been living low carb just since 2017 and I love keeping things simple and crockpot recipes helps with that. Thanks so much for sharing!
Kristi says
Has anyone made this recipe in a Instant Pot? If so how long to cook? I’m new with the Instant Pot!
Wendy says
Same question here…
Sarah says
I just did! It was good! Did the same steps but 45min high pressure. I think it would have been more tender at 60 and slow release. I was too hungry to wajt! Subbed fresh green beans too. Amazing!
Sue says
I’m new to low carb cooking and carb counting. Where do the 11 g of carbs in this recipe come from?
Karly Campbell says
They’re coming from the green beans and radishes mostly. The seasoning has a bit as well.
Emily says
I made this the other day and I can’t wait to make it again. I was shocked how good the radishes came out. My husband loved it too. Thank you!
Kristina says
Are the radishes still spicy when cooked like this?
Karly Campbell says
Nope, not at all.
Dan Karkoulas says
The beans can’t need as much time as the beef
Karly Campbell says
They probably don’t NEED as much time, but they came out tasty either way. 🙂
Teresa says
I made the pan fried radishes and they were very good, but I do think I will like them best this way. They will have all that good beef flavoring them. Thanks for all the great suggestions, Karly!
jannette wolak says
Do you peel the radishes?
Karly Campbell says
Nope!
nancy says
I think you got the cooking times mixed around, didn’t you? “Cover and cook on low for 5 hours or high for 8 hours, or until the beef is easily shred with a fork.” Shouldn’t low take longer?
Karly Campbell says
Whoops! Updated that. Thank you!