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Ninja Foodi slow cooker roast

Keto Slow Cooker BBQ Pot Roast with Pepperocinis

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5 from 5 reviews

This is by far the BEST Keto Slow Cooker BBQ Pot Roast that I have EVER eaten! Cooked low and slow in a slow cooker, this beef chuck roast or shoulder roast becomes a fall-apart tender pot roast. Then, with a couple of quick and simple ingredients added at the end, this delicious keto BBQ chuck roast is ready to eat!

  • Total Time: 8 hours 10 minutes
  • Yield: 12 servings 1x


Units Scale
  • 4 lbs chuck roast, cut into large pieces
  • 1 tbsp garlic powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 16 oz jar Pepperocinis with juice
  • 1 tbsp soy sauce
  • 1 /2-1 tsp xantham gum (optional)
  • 2 tbsp sweetener of choice
  • 1/2 cup sugar-free BBQ sauce


  1. Heat up a large skillet on high and add the oil to the hot skillet. You want it really hot here to brown or "sear" the beef quickly. Note: I have a Ninja Foodi All-In-One that has a "sear" option, which means I can brown the meat right in my crockpot and not dirty up any other dishes. However, if you are in a rush, just skip the browning step altogether.
  2. Take a paper towel and make sure you dry both sides of the pot roast (drying the meat helps it brown easier.) Then season with the garlic powder, salt and pepper. Once the skillet is nice and hot, add the roast. Allow the roast to cook for about 2-3 minutes until it is golden brown. The browning of the outside of the meat just adds flavour. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes. If you are using a large cut of meat, it is easier to cut the meat into smaller sections to make searing it easier
  3. Remove the meat from the pot and if using an all-in-one, turn on the "slow cooker" function. Pour all the juice from the pepperoncini jar into the slow cooker and add 1 tablespoon of soy sauce. Stir to mix and make sure to scrape any bits from the bottom of the pot. Add the roast to the pot and top the pepperoncini peppers over the roast
  4. Place the lid on (make sure that the vent is not sealed if using an all-in-one) and set the slow cooker on low for 8 hours.
  5. After about 7 hours, open the lid and check the roast. If the roast breaks apart with a fork, it is done. If not, allow it to continue to slow cook for the remaining hour. Once the roast is done, carefully remove the chunks of meat and set them in a large bowl to cool slightly. You can use forks to pull the roast but I prefer to let it cool and use my fingers to do the work so letting it cool helps to prevent my fingers from burning! Turn the slow cooker function to "high" or "sear" if using an All-in-One. Push the meat to the side and, while whisking, add in 1/2-1 teaspoon of xanthan gum, depending on how thick you like your sauce (I used 1 teaspoon). Next, stir in the BBQ sauce and sweetener. Taste the mixture and add additional sweetener to suit your tastes. Return the pulled BBQ chuck roast to the cooker and stir it into the sauce until the roast is warmed through.
  6. Lastly, if you want to crisp up some of the roast, turn your Ninja Foodi to "Broil-Hi" and let it broil for 5-10 minutes, stirring the roast halfway through.


  • feel free to add more BBQ sauce if you like
  • the xantham gum will help to thicken the sauce but you can omit it 
  • Author: Cat
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Category: Main Meals
  • Method: Slow Cooker, Ninja Foodi
  • Cuisine: American
  • Diet: Gluten Free


  • Serving Size: 1 serving
  • Calories: 224
  • Sugar: 0.4
  • Fat: 10
  • Carbohydrates: 2.3
  • Fiber: 0.3
  • Protein: 30
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