Instant Pot Keto Roast Recipe
Make this Instant Pot Pot Roast Recipe in minutes thanks to the pressure cooker. Packed with flavor and keto friendly, this roast is versatile and amazing.
Servings: 8
Cost: $33.67 Recipe, $4.21 per Serving
Ingredients
- 3 pounds chuck roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons Olive oil
- 1 cup Dry Red Wine
- 2 cups beef broth
- 1 tablespoon minced garlic
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Italian Seasoning
- 1 onion (Diced into Large Pieces)
- 4 carrots (peeled and cut into large pieces)
- 1 ½ cups radishes (cut into quarters)
- ½ teaspoon Xanthan Gum
Instructions
- Season the chuck roast with salt and pepper. Set the Instant Pot to sauté and add the olive oil. Once hot, sear the roast on all sides, then remove it from the pot.
- Pour in the red wine and scrape the bottom of the pot to loosen any browned bits.
- Add the beef broth, minced garlic, Worcestershire sauce, and Italian seasoning. Return the roast to the Instant Pot.
- Secure the lid and set the valve to sealing. Cook on high pressure for 65 minutes, then allow the pressure to release naturally for 20 minutes.
- While the roast cooks, prepare the onion, carrots, and radishes.
- After the natural release, carefully release any remaining pressure. Add the prepared vegetables to the Instant Pot.
- Secure the lid and cook on high pressure for 10 minutes. When finished, carefully perform a quick release.
- Remove the roast and vegetables from the Instant Pot. Shred the beef. If it is not tender enough to shred easily, pressure cook for an additional 10–15 minutes.
- Set the Instant Pot to sauté. Whisk the xanthan gum into the cooking liquid and cook, whisking frequently, until the gravy thickens.
- Serve the shredded roast with the carrots, onion, and radishes, topped with the gravy.
Video
Notes
Potato Substitutions
If you are following the Keto Diet, then you are probably not going to serve this pot roast with potatoes. You can serve the following options for a good substitute for potatoes:
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- Turnips
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- Rutabaga
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- Radishes
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- Cauliflower
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- Instant Pot Recommendation - You will need an electric pressure cooker for this recipe. I am using an 8 quart Instant pot but you can use a 6 quart if you prefer.
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- Adding Vegetables - Make sure to add the vegetables after the roast has finished cooking in the pressure cooker. This will prevent them from getting mushy.
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- Cut of Meat - Make sure to use a tougher type of meat that will hold up. Try using rump roast, chuck roast, brisket or round roast. The pressure cooker will make it tender.
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- Brown Roast - It is not necessary but you can sear the roast prior to cooking. Just use the saute setting and put the roast inside with about a tablespoon of oil. Sear for a couple of minutes per side until it is browned.
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- Pick the Best Roast - Look for a roast that has a lot of marbling. This will result in a tender finished product.
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- Cut Roast - If you are short on time, cut the roast into pieces. I would suggest 2 to 3? pieces and reduce the cooking time to 40 minutes.
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- Dutch Oven - This roast can also be prepared in your Dutch Oven.
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- Pepperoncini
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- Cauliflower
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- Sliced Jalapenos
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- Pickles
Nutrition
Calories: 392kcal | Carbohydrates: 7g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 707mg | Potassium: 789mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5126IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 4mg
