Keto Pot Roast

This Keto Pot Roast recipe is hearty, flavorful and easy to make with tender juicy beef, aromatic herbs and wholesome low carb vegetables in a rich and delicious gravy that can be prepared in the oven, Instant Pot or slow cooker. It’s a classic Sunday dinner the whole family will love.

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Updated October 2023

Delicious and Satisfying Keto Pot Roast Recipe

Are you looking for a hearty and comforting meal that fits perfectly into your healthy lifestyle? This Keto Pot Roast recipe is not only low-carb and keto-friendly but also incredibly flavorful and satisfying. It’s a classic comfort food dish made with a keto twist.

Whether you’re planning a hearty family dinner or a special gathering, our healthy beef pot roast recipe is a crowd-pleaser that’s sure to delight your taste buds. Packed with savory wholefood ingredients and prepared with love, this keto pot roast is an ideal choice for a wholesome, comforting meal that is sure to become a family favorite. Plus it’s gluten-free, low carb, dairy-free, keto, paleo and Whole30 compliant making it perfect for any friends or family with dietary concerns

Ingredients You’ll Need:

Before we dive into the preparation, let’s take a closer look at the ingredients and why they are essential for this keto-friendly pot roast:

For the Roast:

• Boneless Beef Chuck Roast: This cut of beef is perfect for slow cooking, as it becomes tender and succulent. The marbling adds flavor and juiciness to your pot roast.
• Himalayan Sea Salt and Freshly Ground Black Pepper: These seasonings enhance the taste of the beef and the overall dish.
• Garlic Powder: Adds depth and a savory kick to the roast.
• Dried Italian Seasoning: Infuses the roast with a blend of aromatic herbs.
• Avocado Oil or Ghee: Used for searing the meat and adding healthy fats to your dish.
• Onion and Mushrooms: These vegetables contribute a rich, earthy flavor to your pot roast.
• Tomato Paste: Provides a hint of umami and acidity to balance the flavors.
• Keto-Compliant Worcestershire Sauce or Compliant Fish Sauce: Adds depth and complexity to the sauce without the carbs.
• Coconut Aminos: A great substitute for soy sauce, adding a savory, slightly sweet note.
• Keto-Compliant Beef Broth or Bone Broth: Essential for creating a flavorful and aromatic cooking liquid.

For the Vegetables:

• Rutabaga,Turnips and Radishes (or Baby Potatoes for non-low carb): These low-carb vegetables mimic the texture of potatoes, making this dish keto-friendly. If you’re not low carb, you can sub with baby potatoes.
• Cauliflower Florets: Another low-carb alternative, adding bulk and absorbing the delicious flavors of the sauce.
• Chopped Celery: Adds a fresh, crunchy element to your pot roast.
• Zucchini Rounds: A low-carb replacement for traditional carrots.
• Chopped Orange Bell Pepper (or Carrots for non-low carb): Contributes color and a hint of sweetness. Feel free to swap with carrots if you’re not low carb.

Gravy and Garnish

• Xanthan Gum (optional): Used to thicken the gravy, but it’s entirely optional.
• Fresh Rosemary and Parsley: Fresh herbs enhance the flavors and make for a beautiful garnish.

Instructions: How to make Keto Pot Roast

Season the Meat:

• Season the boneless beef chuck roast with Himalayan sea salt, black pepper, garlic powder, and Italian seasoning. Allow it to rest for 30 minutes.

Oven Method:

• Brown the Meat: Preheat oven to 315F. Heat oil in a large pot or Dutch oven. Sear the meat on all sides for 4 minutes.
• Cook Aromatics: Add chopped onions and mushrooms and cook for 1-2 minutes.
• Add Seasonings and broth: Stir in tomato paste, keto-compliant Worcestershire sauce, and coconut aminos. Pour in the broth and cover with a lid.
• Cook Meat: Roast in the oven for 2 hours.
• Add remaining vegetables: Add low-carb vegetables like radishes, celery, cauliflower, zucchini, bell peppers, and rosemary (or non-low-carb options like potatoes and carrots).
• Roast again: Bake for an additional 1 1/2 hours until everything is fork-tender.
• Shred and Serve: Shred the roast, arrange vegetables, and serve with gravy.

To make the optional gravy: Add xanthan gum to the reserved gravy. Allow to heat and thicken up. Adjust seasonings as needed. Serve over pot roast.

Instant Pot Method:

• Brown the Meat: Sear the meat in the Instant Pot with olive oil.
• Cook Aromatics: Add onions and mushrooms and cook briefly.
• Add Seasonings and Broth: Mix in tomato paste, keto-compliant Worcestershire sauce, and coconut aminos. Pour in the broth.
• Cook: Add lid, seal, and pressure cook for 60 minutes.
• Add remaining vegetables: Add low-carb vegetables, cover, and pressure cook for an additional 2 minutes.

• Shred and Serve: Shred the roast, arrange vegetables, and serve with gravy.

To make the optional gravy: Press SAUTE on the Instant Pot and add xanthan gum to the reserved gravy. Allow to heat and thicken up. Adjust seasonings as needed. Serve over pot roast.

Cooking in a Slow Cooker (Slow Cooker Method):

• Brown the Meat: Brown the meat in a pan, then add onions and mushrooms.
• Transfer to Slow Cooker: Transfer the roast and onions to the slow cooker.
• Add seasonings and broth: Pour in the tomato paste, sauce, aminos and broth and cook on HIGH for 4 hours or LOW for 7 hours.
• Cook remaining vegetables: Add low-carb vegetables or traditional potatoes and carrots. Continue cooking for an additional hour.
• Shred and Serve: Shred the roast, garnish with parsley, and serve with the cooking liquid as gravy.

To make the optional gravy: Add the xanthan gum to the reserved gravy. Turn the slow cooker on and allow the gravy to thicken up. Adjust seasonings as needed. Serve over pot roast.

Tips for Success:

1. Choosing the right Cut of Meat:
   • Tough cuts of meat make the best pot roasts:
     • Boneless beef chuck roast or chuck shoulder is the best kind of meat for pot roast (also what we use), as it contains more fat and connective tissue, so it’s more flavorful.
     • If you can’t find beef chuck roast, then a rump roast or round can also be another option. It’s a little bit more expensive than chuck roast and less fatty.
     • And third, beef brisket can also be used when you’re making a pot roast, but the texture is somewhat more grainy than chuck.
2. Properly Season the Meat: Season your meat and vegetables liberally – nobody likes a bland pot roast so be sure to season with enough salt, pepper and herbs to bump up the flavor. Allow the beef roast to rest after seasoning to enhance the flavors.
3. Searing the Meat: Searing the meat in the Instant Pot or a Dutch oven helps lock in the juices and develop a rich flavor.
4. Vegetable Choices: Customize your keto pot roast with your favorite low-carb vegetables. Radishes and cauliflower are great options.
5. Vegetables: Add your vegetables to the pot during the last hour so you don’t end up with mushy vegetables.
6. Test if meat is perfectly cooked: Stick a fork into the pot roast and pull down. If the meat can be easily removed and shreds, the roast is done. If not, then stick it back in the Dutch Oven, Instant Pot oven or slow cooker and continue cooking.
7. Fixing Tough Meat / Dry Meat / Overcooked Meat: If your pot roast seems overdone and leathery, try shredding the roast and soaking it into the gravy for about 10 minutes.
   

   

Variations and Substitutions:

• Experiment with different low-carb vegetables to suit your taste.
• If you’re not strictly keto, you can use regular potatoes and carrots for a more traditional pot roast.

Serving Suggestions:

• Roasted Vegetables: Low carb pot roast goes well as a stand alone meal or with your favorite sides. Aside from the turnips, cauliflower, zucchini and mushrooms that you see on this plate, you can serve the roast with mashed cauliflower, roasted broccoli or any other roasted veggies you like.
• Salad: Pair it with a simple green salad or cucumber tomato salad for a complete low-carb dinner.
• Root Vegetables: And for a classic pot roast version, feel free to add some mashed potatoes, baby potatoes or carrots.

Storage and Freezer Instructions:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: The great thing about pot roast is that it freezes beautifully so it works great for meal prep. After you’ve shredded the pot roast, allow it to cool to room temperature then transfer the meat into an airtight container or freezer bags along with the gravy. Store flat in the freezer for up to 3 months.
• Thawing and reheating: Thaw in the refrigerator overnight and reheat as needed in the microwave or on the stovetop.

Frequently Asked Questions (FAQs):

1. Can I use a different cut of meat for this recipe?
   • While boneless beef chuck roast is a great choice, you can also use other cuts like beef rump roast or round roast. Just ensure they are suitable for slow cooking.
2. What can I use as a keto-compliant Worcestershire sauce substitute?
   • If you don’t have keto-compliant Worcestershire sauce, consider using compliant fish sauce, like Red Boat. It provides the umami flavor without added sugars.
3. Is xanthan gum necessary to thicken the gravy?
   • Xanthan gum is optional. If you prefer a thicker gravy, you can sprinkle it into the pot, but it’s not essential for the recipe’s success.
4. What are the best low-carb vegetables for this pot roast?
   • Some excellent low-carb vegetable options include turnips, rutabaga, radishes, cauliflower, zucchini, and celery. These mimic the texture of traditional potatoes and carrots.
5. Can I add traditional potatoes and carrots for a more classic pot roast?
   • Yes, if you’re not strictly following a low-carb or keto diet, you can use potatoes and carrots in place of low-carb alternatives.
6. How can I make the pot roast more flavorful?
   • You can enhance the flavor by adding fresh herbs, such as thyme or bay leaves, to the cooking liquid. Experiment with seasonings to suit your taste.
7. Is this keto pot roast suitable for a special occasion or holiday dinner?
   • Absolutely! This keto pot roast is a comforting and flavorful option for special occasions or holiday feasts. You can even make it a day in advance to save time.

More Instant Pot keto recipes you will love:

Chicken Cacciatore

Lemon Chicken with Garlic

Beef and Broccoli

5 from 30 votes

Print

Keto Pot Roast

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

This Keto Pot Roast recipe is hearty, flavorful and easy to make with tender juicy beef, aromatic herbs and wholesome low carb vegetables in a rich and delicious gravy that can be prepared in the oven, Instant Pot or slow cooker. It's a classic Sunday dinner the whole family will love.

Course: Main Course

Cuisine: American

Keyword: freezer meal, Instant Pot, keto, low carb, meal prep, paleo, pot roast, sunday dinner, whole30

Servings: 8 servings

Calories: 345 kcal

Author: Kelly

Ingredients

• 3 pound boneless beef chuck roast
• 1 teaspoon Himalayan sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon dried Italian seasoning
• 1 tablespoon avocado oil or ghee
• 1 small onion , chopped
• 1/2 cup sliced mushrooms
• 1 tablespoon tomato paste
• 1 teaspoon keto compliant Worcestershire sauce , or compliant fish sauce like Red Boat
• 2 teaspoons coconut aminos
• 2 cups keto compliant beef broth or bone broth

Vegetables - Feel free to leave out or swap in preferred vegetables of choice.

• 1 cup peeled and chopped rutabaga or turnips , you can also sub with baby potatoes if you're not keto or low carb.
• 1 1/2 cups cauliflower florets
• 1/2 cup chopped celery
• 1/3 cup zucchini rounds
• 1/4 cup chopped orange bell pepper , optional for an orange color. You can also sub with carrots if not keto or low carb.
• 1 teaspoon xanthan gum , optional to thicken gravy

Garnish

• 2 sprigs fresh rosemary
• fresh parsley for garnish
• Instant Pot - we use a 6 Quart DUO Plus

Instructions

1. Season the roast with salt, black pepper, garlic powder and Italian seasoning. Allow the roast to rest for about 30 minutes.

   Meanwhile, prepare your vegetables as necessary: peel, brush, wash, chop etc.

For the Oven Method:

1. Preheat oven to 315F. Heat oil in a large pot or Dutch oven over medium-high heat. Use tongs to gently place the meat in the pot and allow it to sear and brown (undisturbed) for 4 minutes, on all sides. Add in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant. Add the tomato paste, compliant Worcestershire sauce and coconut aminos.

2. Pour in the broth and bring to just a simmer. Cover with the lid and place in the oven. Bake for 2 hours.

   Add the vegetables of choice: radishes, celery, cauliflower, zucchini, bell peppers and rosemary (if not low carb - add the potatoes and carrots).

   Cover with lid and bake for an additional 1 1/2 hours or until the roast and potatoes are fork-tender.

   Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks. Arrange vegetables around roast. Serve hot with gravy.

   To make the optional gravy: Add xanthan gum to the reserved gravy. Allow to heat and thicken up. Adjust seasonings as needed. Serve over pot roast.

For the Instant Pot Method:

1. Turn on the Instant Pot and press the SAUTE button. Add the olive oil and once it gets hot, use tongs to gently lower the meat and allow it to sear and brown (undisturbed) for about 4 minutes on all sides.
2. Toss in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.
3. Add the tomato paste, compliant Worcestershire sauce and coconut aminos.

4. Pour in the broth and cover with lid. Turn the valve to SEALING and press the PRESSURE COOK on high setting. Set the timer to 60 minutes.

5. It will take about 10-15 minutes for the Instant Pot to reach pressure before the cook time begins counting down.
6. When the cook time is up, allow the pressure to release naturally for 10 minutes and then do a quick release.
7. Add the vegetables - we used radishes, celery, cauliflower, zucchini, bell peppers and rosemary (if not low carb - you can add potatoes and carrots if desired) then cover with lid.
8. Turn the valve to SEAL again and press the PRESSURE COOK once more on high setting for 2 minutes.
9. When the cook time is over, allow the pressure to release naturally again for 10 minutes and then do a quick release.

10. Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks. Arrange vegetables around roast. Serve hot with gravy.

    To make the optional gravy: Add the xanthan gum to the reserved gravy. Turn the slow cooker on and allow the gravy to thicken up. Adjust seasonings as needed. Serve over pot roast.

For the Slow Cooker Method:

1. For the Slow Cooker Method: Season Beef: Season the roast with salt, black pepper, garlic powder and Italian seasoning. Let rest for 30 minutes.

   Brown Beef: Drizzle some oil into a large pan or dutch oven over medium-high heat. Cook the roast (undisturbed) for about 4 minutes on all sides.

   Add Onions & Mushrooms: Once the beef has browned, add the onions and mushrooms. Allow them to cook for 1-2 minutes, until fragrant. Transfer the roast and onions to the bottom of a 6 quart slow cooker.

2. Cook: Pour in the broth and cook on HIGH for 4 hours or LOW for 7 hours.
3. Add Veggies: Once the timer is up, add the vegetables. We used turnips, celery, cauliflower, zucchini and bell peppers. If you're not low carb, add potatoes and carrots, if desired. Continue cooking for another hour

4. Garnish & Serve: Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks and sprinkle with chopped parsley if desired. Serve hot with gravy.

   To make the optional gravy: Add the xanthan gum to the reserved gravy. Turn the slow cooker on and allow the gravy to thicken up. Adjust seasonings as needed. Serve over pot roast.

Recipe Notes

* Please note that we used the Instant Pot 6 Quart DUO Plus and the cook times are accurate for this model.

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: The great thing about pot roast is that it freezes beautifully so it works great for meal prep. After you've shredded the pot roast, allow it to cool to room temperature then transfer the meat into an airtight container or freezer bags along with the gravy. Store flat in the freezer for up to 3 months.
• Thawing and reheating: Thaw in the refrigerator overnight and reheat as needed in the microwave or on the stovetop.

Nutrition Facts

Keto Pot Roast

Amount Per Serving (1 serving)

Calories 345 Calories from Fat 189

% Daily Value*

Fat 21g32%

Sodium 322mg13%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 34g68%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.