Keto Beef Pot Roast Pressure Cooker

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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.

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Once the weather gets cold, comforting meals like beef stew and pot roast show up at the family dinner table. We go over to mom's house every Sunday evening for dinner.

She always makes a humongous dinner including a tender and juicy beef pot roast with carrots, potatoes and celery covered in a delicious gravy. The meat is tender, juicy and my kids say that it's the best pot roast ever.

My recipe for keto pot roast combines all of those classic flavors of mom's pot roast.

But instead of the regular root vegetables you find in a classic pot roast, we're going to be cooking this keto pot roast with low carb vegetables like turnips, rutabega, mushrooms, cauliflower, zucchini and bell peppers (optional – feel free to use carrots if they fit into your macros) for some color.

Turnips and rutabega are a great substitute for potatoes but instead they are lower in carbs so they fit perfectly into a low carb / keto diet.

What's even better is that this delicious pot roast is sugar free, gluten free, paleo friendly and Whole30 compliant.

But what if you're not following a keto diet or concerned about carbs? No worries, you can certainly add potatoes and carrots instead like this version I made for the other members of my family.

HOW TO MAKE POT ROAST IN THE PRESSURE COOKER:

While most people make classic pot roast on the weekend, now that we have the Instant Pot, that means you can skip the hours it takes to slow cook the roast on the stove or in the oven.

Making low carb pot roast in the pressure cooker means that you can have dinner ready in an hour with fork tender meat in a flavor packed gravy.

WHAT KIND OF MEAT MAKES THE BEST POT ROAST

Since most pot roast recipes require you to slow cook the meat all day, you're going to be looking for:

1. Tough cuts of meat such as:
   • Boneless beef chuck roast or chuck shoulder is the best kind of meat for pot roast (also what I 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.

INGREDIENTS YOU NEED:

For this keto pot roast recipe, you're going to need:

• boneless beef chuck roast – preferably grass-fed
• bone broth
• celery
• turnips / rutabega
• mushrooms
• cauliflower
• orange bell pepper (optional for color – or you can use carrots if they fit into your macros)
• onion
• fresh herb – parsley, rosemary, thyme etc.

TIPS FOR MAKING THE BEST POT ROAST:

• Sear your meat either in the Instant Pot or in a heavy cast iron dutch oven over high heat. Browning meat helps to seal in the juices and bump up those delicious flavors
• 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
• Add your vegetables to the pot during the last hour so you don't end up with mushy vegetables.

HOW TO MAKE KETO POT ROAST:

1. This recipe for Instant Pot Pot Roasts starts with a good seasoning of the roast with salt, black pepper, garlic powder and Italian seasoning. Be sure to 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 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.
4. Toss in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.
5. Add the tomato paste, coconut aminos and compliant brand of Worcestershire sauce.
6. Pour in the broth and cover with lid. Turn the valve to SEALING and press the PRESSURE COOK on high setting.
7. Set the timer to 60 minutes.
8. It will take about 10-15 minutes for the Instant Pot to reach pressure before the cook time begins counting down. When the cook time is up, allow the pressure to release naturally for 10 minutes and then do a quick release.
9. Add the vegetables and fresh rosemary – we used turnips, celery, cauliflower, zucchini and bell peppers (if not low carb – you can add potatoes and carrots if desired) then cover with lid.
10. Turn the valve to SEAL again and press the PRESSURE COOK once more on high setting for 2 minutes.

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

12. Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks. Arrange vegetables around and chopped parsley (if desired) around the roast. Serve hot with gravy.

TO THICKEN THE GRAVY (OPTIONAL): 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.

NOTES: HOW TO AVOID MAKING A TOUGH POT ROAST:

• The key to making the best tender instant pot pot roast is to use boneless beef chuck roast and allowing the roast to rest after you generously season it
• Searing the pot roast locks in the juices and helps to prevent a tough pot roast
• Be sure to add enough broth or liquid for a juicy roast

HOW TO TEST IF ROAST IS DONE:

To test if pot roast is cooked, just 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 Instant Pot oven or slow cooker and continue cooking.

TIPS FOR FIXING TOUGH / DRY MEAT:

If your pot roast seems overdone and leathery, try shredding the roast and soaking it into the gravy for about 10 minutes

CAN KETO POT ROAST BE FROZEN?

Yes, absolutely.

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.

CAN I COOK POT ROAST IN THE SLOW COOKER:

1. 1. Start off by seasoning the roast with salt, black pepper, garlic powder and Italian seasoning. Be sure to allow the roast to rest for about 30 minutes.
   2. Next, add the oil to a large pan or dutch oven on medium high heat. Add the roast and sear and brown (undisturbed) for about 4 minutes on all sides.
   3. Add the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.
   4. Transfer the roast and onions to the bottom of a 6 quart slow cooker.
   5. Pour in the broth and cook on HIGH for 4 hours or LOW for 7 hours.
   6. Add the vegetables – we used turnips, celery, cauliflower, zucchini and bell peppers (if not low carb – you can add potatoes and carrots if desired) then continue cooking for another hour
   7. 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 THICKEN THE GRAVY (OPTIONAL): Turn the slow cooker to HIGH and add xanthan gum to the reserved gravy. Allow to heat and thicken up. Adjust seasonings as needed. Serve over pot roast.

OVEN METHOD: COOKING KETO ROAST IN A DUTCH OVEN:

1. PREHEAT OVEN: Start by preheating the oven to 325 F.
2. SEASON: Season the roast with salt, black pepper, garlic powder and Italian seasoning. Be sure to allow the roast to rest for about 30 minutes.
3. SEAR THE MEAT: Add oil to to a large pan or dutch oven on medium high heat. Add the roast and sear and brown (undisturbed) for about 4 minutes on all sides.
4. COOK VEGETABLES: Add the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.
5. Pour in the broth and place the vegetables and rosemary around the roast – we used turnips, celery, cauliflower, zucchini and bell peppers (if not low carb – you can add potatoes and carrots if desired)

6. ROAST: Cover and place in the oven. Roast in the oven for 4-5 hours or until the meat pulls apart when you take two forks to it.

7. SHRED AND 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 THICKEN THE GRAVY (OPTIONAL): Add xanthan gum to the reserved gravy. Allow to heat and thicken up. Adjust seasonings as needed. Serve over pot roast.

SO HOW DO YOU REHEAT FROZEN POT ROAST?

When you're ready to reheat the pot roast, you can simply dump the contents into a pressure cooker and PRESSURE COOK on LOW for 4 minutes or in a dutch oven pot on medium low heat until it boils.

WHAT CAN I SERVE WITH POT ROAST?

Low carb pot roast goes well with so many 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.

And for a classic pot roast version, feel free to add some mashed potatoes, baby potatoes or carrots.

More Instant Pot keto recipes:

Chicken Cacciatore

Lemon Chicken with Garlic

Beef and Broccoli (plus Instant Pot)

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

Servings: 8 servings

Calories: 345 kcal

• 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

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 and coconut aminos.

   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, zucchin, bell peppers and rosemary (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.

* 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 21g 32%

Sodium 322mg 13%

Carbohydrates 4g 1%

Fiber 1g 4%

Sugar 1g 1%

Protein 34g 68%

* 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.

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