This heart-healthy pot roast recipe proves that classic comfort food can be good for you without sacrificing flavor. By using a lean "chuck tender" roast and loading up on fiber-rich carrots, potatoes, and onions, you get a tender, satisfying meal that is naturally lower in saturated fat and cholesterol than traditional versions.
One of the best parts about this dish is the convenience—just sear the meat, toss everything into the slow cooker, and let it work its magic for a hands-off dinner. It is perfect for busy weeknights or cozy weekends when you want a warm, wholesome meal waiting for you.
If you love the convenience of this meal, be sure to explore more of our easy slow cooker recipes for fuss-free weeknight dinners that practically cook themselves. You can also browse our full collection of low sodium recipes to find more satisfying, savory dishes that fit perfectly into a heart-smart lifestyle.
Unlike traditional pot roasts that often rely on fatty cuts of meat and high-sodium seasoning packets, this recipe uses a specific lean cut known as the chuck tender (or mock tender). By seasoning with fresh herbs, garlic, and red wine instead of salt-heavy mixes, we keep the sodium in check while delivering deep, savory flavor.
It certainly can be. By choosing a lean cut like a chuck tender or bottom round and avoiding heavy gravies or processed seasoning packets, you can enjoy a pot roast that fits into a low-cholesterol, heart-smart diet.
The "chuck tender" roast used here is excellent because it is lean but still breaks down well in a slow cooker. Other healthy options include bottom round roast or eye of round roast, which are much leaner than a traditional chuck roll or brisket.
Yes! To make this in a pressure cooker, sear the meat first, then cook on High Pressure for about 60–80 minutes (depending on size), followed by a natural release. Add the vegetables in for the last 5–10 minutes of cooking so they don't get too mushy.
Absolutely. You can braise this in a Dutch oven at 325°F (163°C) for about 3 to 4 hours, or until the meat is fork-tender. Make sure the lid is tight to keep the moisture in.
If you crave the rich flavor of red meat but want to stay on track with your health goals, these heart-healthy beef recipes are the perfect solution. We use lean cuts like top round and sirloin to create high-protein dinners that are naturally lower in saturated fat and cholesterol.
Let your crockpot do the heavy lifting with these easy slow cooker recipes designed to make healthy eating effortless. From cozy soups to protein-packed chilies, these hands-off meals are perfect for busy days when you need a nutritious, home-cooked dinner ready and waiting.
While they sound similar, a "Chuck Tender" (often called a Mock Tender or Scotch Tender) is different from a standard "Chuck Roast." The chuck tender comes from the shoulder area but is much leaner, resembling a tenderloin in shape but requiring slow cooking to become tender. Because it has less intramuscular fat (marbling) than a standard chuck roast, it is a superior choice for a heart-healthy diet, significantly reducing the saturated fat in the final dish.
Recipe yields 8 servings
In a small mixing bowl, combine the black pepper, rosemary and salt. Season chuck roast with black pepper mixture.
Heat olive oil in a large skillet over high heat until shimmering. Add roast and sear to brown, about 4 minutes per side.
Transfer roast to a slow cooker and add garlic, beef stock, water, wine, bay leaf and thyme sprigs. Scatter potatoes, carrots, onion and celery on top.
Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
Discard the bay leaf and thyme sprigs. Transfer meat to a cutting board and either cut with a sharp knife or shred with two forks (Note: you will know the meat is done when it falls apart).
Serve the meat with a serving of vegetables and enjoy.
If you prefer not to cook with wine, substitute with an equal amount of additional unsalted beef stock mixed with 1 tablespoon of red wine vinegar or balsamic vinegar for acidity.
For a lower-glycemic option, try swapping russet potatoes for sweet potatoes or parsnips.
Fresh thyme and rosemary are best, but you can use dried herbs (use 1 teaspoon dried for every tablespoon fresh).