Step 1

Add your pot roast and beef broth to the crock pot and set to low.

Step 2

Combine the dry ingredients in a bowl and then rub down the pot roast with them.

Step 3

Cook on low for about 4-8 hours, or until cooked through.

Step 4

Meanwhile, boil one large breast of chicken until cooked through (about 40 minutes), and then shred it when it’s done. Set aside in the refrigerator until later.

Step 5

Once the pot roast is cooked through, at this point, you can decide if you’d like to eat up to 2lbs of the pot roast for dinner. The remaining 2lbs is more than enough to satisfy the stew.

Step 6

With the second half, cut into cubes for the stew, and return back into the crockpot.

Step 7

If there are any fat chunks rolling around, get rid of those (you don’t want them in your stew!)

Step 8

Add in the rest of the ingredients and cook on low for 12 to 24 hours.

Step 9

Flavor your Low Carb Spicy Kentucky Burgoo to taste with additional hot sauce, salt, and pepper to your own liking – personally, I love more hot sauce!