Print

Keto Pot Roast

This keto pot roast recipe is hearty, flavorful and easy to make in your Instant Pot pressure cooker, dutch oven or slow cooker. Tender beef is made with low carb vegetables in a juicy and delicious gravy. 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
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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
  • 5-7 radishes (or baby potatoes if not low carb) , cut into halves
  • 1 1/2 cups cauliflower florets
  • 1/2 cup chopped celery
  • 1/3 cup zucchini rounds
  • 1/4 cup chopped orange bell pepper (or carrots if not low carb)
  • 1 teaspoon xanthan gum , optional to thicken gravy
  • 2 sprigs fresh rosemary
  • fresh parsley for garnish
  • Instant Pot I 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.


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

  3. 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.

    Toss in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.


  4. Add the tomato paste & compliant Worcestershire sauce.

    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.

    It will take about 10-15 minutes for the Instant Pot to reach pressure before the cook time begins counting down.

  5. When the cook time is up, allow the pressure to release naturally for 10 minutes and then do a quick release.

  6. Add the vegetables - we used radishes, celery, cauliflower, zucchini and bell peppers (if not low carb - you can add potatoes and carrots if desired) then cover with lid.

    Turn the valve to SEAL again and press the PRESSURE COOK once more on high setting for 2 minutes.


  7. When the cook time is over, allow the pressure to release naturally again for 10 minutes and then do a quick release.

    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.

Recipe Notes

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

* To cook this in the slow cooker or your dutch oven, please see the post for detailed instructions.

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.