Instant Pot Low Carb Beef Roast

This Paleo, Whole30, & Keto Pot Roast is easy, flavorful, and fork-tender. It can be made in the Slow Cooker or Instant Pot and is the BEST pot roast recipe around!

shredded roast with carrots and potaotes on plate

Jump to:

• Watch the YouTube video!
• What kind of meat is best for pot roast?
• How to make a roast tender
• Low-carb & keto
• 🔪 Easy instructions
• To serve
• 💭 Top tips
• Looking for more Instant Pot recipes?
• 📖 Recipe
• 💬 Comments

Watch the YouTube video!

See how easy this recipe is to make on my YouTube channel!

Watch the full video of me and my hubby making this recipe here: YouTube Pot Roast Recipe

What kind of meat is best for pot roast?

For the best fork-tender keto pot roast,I recommend using a chuck roast that is nicely marbled. This cut of meat will break down into a juicy, tender roast.

A beef brisket will also become fork-tender and shred well, but I tend to gravitate towards a chuck roast.

Many people like using anEye Of Round, but please, don't use this cut! An Eye of Round always results in a tougher, drier roast.

How to make a roast tender

A tough roast is the result of under-baking, not overbaking!If you place your fork into it and turn, it should easily come apart. If this doesn't happen you need to cook it longer!

Seer it and carmelize the veggies for the best flavor.Caramelizing the veggies brings out the sweetness in them and searing the meat locks in the juices and gives it TONS flavor.

This can all be done in an Instant Pot if you have one. If you're using a slow cooker, simply caramelize the veggies and sear the meat on the stove before transferring to a slow cooker.

Low-carb & keto

The good news is that making a keto pot roast isreally easy because it's almost naturally low carb! There are 2 simple steps to make it keto:

1. Omit the potatoes. Potatoes are high in carbs so you'll need to omit them or replace them with radishes. I personally don't like radishes so I've never done this, but I've heard it works great!
2. Don't thicken the sauce. The sauce is usually thickened with a high carb starch. But the good news is that, even before we went keto, I rarely did this because the sauce is just as delicious and flavorful unthickened! Simply spoon the juices over the roast as-is. It's just as delicious! Or use the drippings to make keto brown gravy!

Otherwise, a keto pot roast is just the same as any other pot roast.

🔪 Easy instructions

Start by liberally seasoning both sides of the meat with salt and pepper. Don't be shy about it! I use about 2 teaspoons of salt and 1 teaspoon of pepper.

Also, chop up an onion and cut the carrots into bite-sized pieces and set aside.

searing meat in an instant pot

Add some oil to the Instant Pot and press the "saute" button. Once heated, add the roast and sear until all sides are nicely browned. Set it aside.

If you're using a slow-cooker, sear the meat on the stovetop instead.

carrots and onion in a bowl of instant pot

Then add the chopped onion and carrot. Saute until the onion is softened, around 3 to 5 minutes.

ingredients in the bowl of instant pot before cooking

Add some dry red wine or beef broth for whole30 and de-glaze the pan by scraping up all the yummy pieces stuck to the bottom of the pan.

Stir in parsley, garlic powder, onion powder, thyme, rosemary, and Worcestershire sauce. Omit the Worcestershire sauce for Whole30.

timer set to 1 hour 15 minutes on instant pot

Place the roast on top, then add potatoes (or radishes for keto) if using.

Place the lid on the Instant Pot and cook on high pressure for 75 minutes.

Many people cook their pot roasts for 60 minutes, butI find that 75 minutes in the Instant Pot makes it extra tender.

If you're using a slow cooker, it needs to be cooked alooong time to get tender. Cook 9-11 hours on low or 5-6 hours on high.

Remember again, thata tough roast is the result of under-baking, not overbaking! If it isn't tender, it needs to cook longer.

close up of shredded beef on plate with carrots and potatoes

To serve

Once it's is done cooking, remove it to a large bowl and shred with 2 forks.

Serve with the carrots and potatoes or radishes (if using) and spoon the juices over the top.

And I don't know about you, but we can't eat roast without ketchup!Our favorite brands are Tessamae Ketchup  and Primal Kitchen Ketchup .

Both are not only delicious, but they're Keto, Paleo, & Whole30-compliant - YAY!

💭 Top tips

• For the best fork-tender meat, I recommend using a chuck roastthat is nicely marbled. This cut of meat will break down into a juicy, tender roast. Many people like using anEye Of Round, but please, don't use this cut! And Eye of Round always results in a tougher, drier roast.
• A tough roast is the result of under-baking, not overbaking! If you place your fork into it and turn, it should easily come apart. If this doesn't happen you need to cook it longer!
• Caramelizing the veggies brings out the sweetness in them andsearing the meat locks in the juices and gives it TONS flavor. Because of this, I recommend not skipping this step.
• To make a keto pot roast, omit the potatoes (or replace them with radishes) and don't thicken the sauce. It's just as delicious! Or use the drippings to make keto brown gravy!
• Many people cook their pot roasts for 60 minutes, butI find that 75 minutes in the Instant Pot makes it extra tender.
• I don't know about you, butwe can't eat roast without ketchup! Our favorite brands are Tessamae Ketchup and Primal Kitchen Ketchup .Both are not only delicious, but they're Keto, Paleo, & Whole30-compliant - YAY!
• For Whole30, use Ghee instead of butter to serve with the potatoes.

Looking for more Instant Pot recipes?

If you've tried thisPaleo, Whole30, & Keto Pot Roast In The Instant Pot Or Slow Cooker please let me know in the comments below!

Or be sure toFOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to see more delicious food and find out what I've been up to!

📖 Recipe

• ▢ 4 - 5 Lbs. Chuck Roast
• ▢ Salt - as needed (I use around 2 tsp.)
• ▢ Pepper - as needed (I use around 1 tsp.)
• ▢ 2 Tbsp. Olive Oil or Avocado Oil - or as needed
• ▢ 1 Medium Onion - chopped
• ▢ 1 - 2 Lbs. Carrots - chopped into bite-sized pieces, peeling is optional
• ▢ 1 Cup Dry Red Wine - or additional Beef Broth
• ▢ 2 Cups Beef Broth
• ▢ 2 Tbsp. Dried Parsley
• ▢ 1 tsp. Garlic Powder
• ▢ ½ tsp. Onion Powder
• ▢ ¼ teaspoon Ground Thyme
• ▢ 3 inch sprig Fresh Rosemary - chopped, or 2 tsp. dried rosemary
• ▢ 2 teaspoon Worchestershire Sauce - optional (omit for whole30)
• ▢ 2 Tbsp. Arrowroot or Tapioca Flour - optional (omit for keto)
• ▢ 1 ½ Lbs. Yukon Gold Potatoes Or Russet Potatoes, cut into about 2 or 3-inch chunks - optional (omit for keto or replace with about 1 ½ cups of radishes cut into quarters)

Cook Mode Prevent your screen from going dark

Slow Cooker Instructions:

• Liberally salt and pepper the roast and set aside.

• Heat the oil in a very large pot or dutch oven over medium-high heat.

• Add the onion and carrots and cook until onions become tender, 3 to 5 minutes. Pour into greased or lined slow cooker. Remove pot from heat and set aside.

• Stir in the wine (if using), beef broth, parsley, garlic powder, onion powder, thyme, rosemary, and Worchestershire into the slow cooker.

• Place pot back over the heat and add more oil if needed. Once hot, sear the meat on all sides until nicely browned.

• Place meat in the slow cooker over the other ingredients. Then, add the potatoes or radishes, if using.

• Cover and cook on low 9-11 hours or high 5-6 hours. Remember that a dry roast is a result of undercooking not overcooking! Once done, remove roast to a large bowl and shred with 2 forks. Serve alongside the carrots, onion, potatoes or radishes (if using) and juice from the slow cooker.

• To thicken the liquid (optional): Turn the slow cooker on high. In a small bowl, mix together 2 tablespoon cold water with arrowroot or tapioca flour. After roast is removed, stir the flour mixture into the liquid and stir until thickened, 3 - 5 minutes. If your slow cooker doesn't get hot enough, the liquid will not thicken. If this happens, transfer the contents of the slow cooker to a pot and bring to a boil on the stove. Liquid should thicken with a minute or two of boiling.

Instant Pot Instructions:

• Liberally season roast with salt and pepper and chop up the carrot and onion. Set aside.

• Add the oil to the Instant Pot and press "Saute". When Instant Pot says "Hot" add the roast and sear until brown on all sides. Set roast aside.

• Add onion and carrots and cook until onion is soft, around 3 to 5 minutes.

• Stir in the red wine or beef broth to de-glaze the pan, scraping the bottom of the pot to get all the yummy pieces.

• Stir in the parsley, garlic powder, onion powder, rosemary, thyme, and Worcestershire sauce.

• Place the beef on top, then add the potatoes or radishes, if using.

• Lock the lid in place and set vent to "sealing". Cook on high pressure for 75 minutes. If for some reason the roast is tough after cooking (which it shouldn't be!) cook an additional 15 minutes.

• When the Instant Pot is done cooking, allow to release pressure naturally for 10-20 minutes then release it manually. Remove roast to a large bowl and shred with 2 forks. Serve alongside carrots, onions, and potatoes or radishes and juice from the pot.

• To thicken the liquid (optional): After roast is removed, press "cancel" on Instant Pot. Mix together tapioca or arrowroot flour with 2 Tbsp. cold water and set the Instant Pot to "Saute". Once it says "Hot", add the flour mixture and stir until thickened, 1-3 minutes.

• See how easy this recipe is to make on my YouTube channel! Watch the full video of my and my hubby making this recipe here: YouTube Pot Roast Recipe!
• Nutritional Info is calculated using 1 Lb. of carrots, no arrowroot or tapioca flour, and does not include the potatoes or radishes. The carbs can be reduced to 5 net carbs per serving if you reduce the carrots to ½ lb
• For the best fork-tender meat, I recommend using a chuck roastthat is nicely marbled. This cut of meat will break down into a juicy, tender roast. Many people like using anEye Of RoundRoast, but please, don't use this cut! And Eye of Round Roast always results in a tougher, drier roast.
• A tough roast is the result of under-baking, not overbaking! If you place your fork into it and turn, the roast should easily come apart. If this doesn't happen you need to cook it longer!
• Caramelizing the veggies brings out the sweetness in them andsearing the meat locks in the juices and gives it TONS flavor. Because of this, I recommend not skipping this step.
• To make this recipe keto, omit the potatoes (or replace them with radishes) and don't thicken the sauce. It's just as delicious! Or use the drippings to make keto brown gravy!
• Many people cook their pot roasts for 60 minutes, butI find that 75 minutes in the Instant Pot makes it extra tender.
• I don't know about you, butwe can't eat roast without ketchup! Our favorite brands are Heinz No Sugar Added Ketchup, Tessamae Ketchup, and Primal Kitchen Ketchup .
• For Whole30, serve the potatoes with ghee instead of butter.

Serving: 1 /8 of recipe | Calories: 490 kcal | Carbohydrates: 9 g | Protein: 46 g | Fat: 30 g | Saturated Fat: 12 g | Cholesterol: 156 mg | Sodium: 575 mg | Potassium: 1110 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 9573 IU | Vitamin C: 9 mg | Calcium: 108 mg | Iron: 6 mg

Looking for more information on the keto diet? Check out my

Keto Resources

shawpongle.blogspot.com

Source: https://cassidyscraveablecreations.com/perfect-pot-roast-with-baked-potatoes/

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