As much as I love cooking, slow cooker recipes are my favorite. They are convenient, take minimal clean up, and usually take only a few ingredients to have a complete meal. With that said, there are a lot of recipes I’ve seen that call for “a can of cream of this” and a “package of this seasoning mix” for the perfect pot roast. To me, these recipes scream sodium! Therefore, like our Crockpot Buffalo Chicken, I wanted to create my own lower sodium version of pot roast.


To be honest, I’ve never been one to cook or buy very much meat. Between the cost and cooking it just right, I’ve always strayed away. This recipe definitely changed that! I like to think of this recipe as a good return on investment due to the amount of servings it creates, plus the low amount of labor. I also chose a cut of meat that becomes very tender and is usually on sale (check your circulars!).


Looking at the directions, it’s obvious that it calls for more than 3 ingredients. This is to add lots of flavor, not just salt, to the meat. These dried herbs and spices are likely to already be in your pantry and can be used for a variety of different recipes. Hopefully, you’ll only need to run to the store for the wine, which you can enjoy when you make this meal!


You can’t go wrong with a recipe as simple to prepare as cut an onion and put all ingredients into a pot, then walk away. We hope this becomes one of your favorites, especially when you want to show off your cooking skills to your friends and family!


Lower Sodium Slow Cooker Pot Roast

by Lisa Kay, MS, RD

About 10- 4 oz servings



2-3 lbs. Chuck Roast, defrosted

1 lb baby carrots

1 small yellow onion

1 c dry red wine

2 T Worcestershire sauce

½ c. apple cider vinegar

2 T black pepper

2 T sage

2 T thyme

2 T rosemary

1 cup water

2 cloves garlic, peeled



  1. Peel and cut onion into large pieces. Add to slow cooker.
  2. Add all remaining ingredients to slow cooker, adding beef last.
  3. Cook on low for a minimum of 6 hours until meat is tender and cooked thoroughly.



Serve with our garlic mashed cauliflower and a side of roasted veggies. Carrots used in the recipe can also be used as a side dish too.


To make this a freezer meal: add all ingredients to a gallon freezer bag. When time to cook, place all ingredients into slow cooker on low for a minimum of 8-10 hrs.



Calories: 184

Fat (g): 5

Sodium (mg): 108

Protein (g): 24

Carbs (g): 5