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.
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
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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:
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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.
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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:
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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.
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Toss in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.
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Add the tomato paste, compliant Worcestershire sauce and coconut aminos.
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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.
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It will take about 10-15 minutes for the Instant Pot to reach pressure before the cook time begins counting down.
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When the cook time is up, allow the pressure to release naturally for 10 minutes and then do a quick release.
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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.
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Turn the valve to SEAL again and press the PRESSURE COOK once more on high setting for 2 minutes.
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When the cook time is over, allow the pressure to release naturally again for 10 minutes and then do a quick release.
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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:
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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.
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Cook: Pour in the broth and cook on HIGH for 4 hours or LOW for 7 hours.
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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
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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.