Delicious Low-Carb, Nutritious Crockpot Chuck Roast with Vegetables Recipe
There’s something deeply comforting about a slow cooker meal!! Especially one that fills the house with warm, savory scents as you move through your day. This slow-cooker chuck roast stew is one of those back-to-the-basics meals we come back to again and again. It’s simple, hearty, and deeply nourishing without asking for much effort. What more can you ask for?!
Full transparency: These are the recipes we actually cook and love in our home week after week. The photos may not be magazine-worthy (we’re trying, okay?), but the nourishment is real — and that’s what matters ☺️
This is the kind of meal that feels grounding. It’s made with real ingredients, cooked low and slow, and meant to be enjoyed without perfection. Just good food that supports you where you are.
why this recipe shows up on repeat in our home
✅ it’s low-carb and blood sugar friendly
✅ minimal prep — the slow cooker does the heavy lifting
✅ filling, protein-rich, and great for leftovers
✅ easy to adapt to whatever vegetables you have on hand
This recipe fits naturally into the wildground rhythm: simple, nourishing food that supports everyday life. It’s not complicated or restrictive, just steady and comforting.
ingredients
- 3 lbs chuck roast
- 2 tablespoons butter
- ½ large onion, chopped
- 8-12 radishes, sliced
- ½ cup sliced carrots
- 4 medium mushrooms, sliced
- 3 or 4 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon organic roasted beef bouillon base
- 1 cup boiling water (to make broth)
seasonings/herbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ dried thyme
- ¼ teaspoon black pepper
- ½ teaspoon salt
instructions
- Wash and chop all vegetables.
- Mix 1 tsp bouillon base with 1 cup of water until fully dissolved to make the broth.
- Season the chuck roast on both sides with garlic powder, onion powder, dried thyme, salt, and pepper.
- Place the roast into the slow cooker. Add vegetables around the meat and top with 2 Tbsp of butter.
- Pour the broth over everything.
- Cover and cook on high for 4 hours, then low for 2 hours, or until the roast easily falls apart with a fork.
Cooking time can vary depending on the size of your roast.
how we serve it
Most days, we serve it just as it is — warm, simple, nutritious, and filling.
Sometimes we shred the beef and put it over mashed cauliflower to keep it lower-carb!
Leftovers keep well in the fridge for a few days and honestly taste even better the next day.
nutrition notes (per serving)
- Calories: ~376
- Protein: ~49g
- Total carbs: ~4g
- Fat: ~18g
High protein, deeply satisfying, and supportive of steady energy without blood sugar spikes.
a gentle reminder
This recipe doesn’t need to be followed precisely. Swap vegetables, adjust seasoning, make it work for what you have. Even simple, consistent meals like this can go a long way toward making you feel nourished and grounded. It’s a perfect weekend meal to use up any veggies in the fridge that need eaten.
If you make this one, I hope it brings a little ease to your kitchen and routine. 🌿 Download and/or print the recipe card below ⬇️
