This instant pot keto pot roast is the ultimate comfort food! It is low carb and incredibly filling and delicious!
This instant pot keto pot roast is amazingly juicy and tender yet comes together quickly and easily! In just a fraction of the time it takes to make pot roast in the oven or on the stove, you can make this family favorite delicious and satisfying pot roast. This pot roast combines tender meat and keto vegetables in an awesome flavorful broth. Enjoy!
What is the best cut of meat for this roast?
I used chuck roast for my pot roast. It is my go-to roast for making the ultimate pot roast. A couple other good options include beef brisket or round roast. One of the great things about pot roast is that inexpensive and tough cuts of beef create the best pot roast! This is because these cuts have a lot of connective tissue which breaks down and softens the meat while it cooks. We season our meat with a mixture of paprika, salt, celery seed, pepper, and rosemary.
What are the other ingredients that go into this instant pot keto pot roast?
This pot roast includes vegetables and an incredibly flavorful broth. To keep this meal low carb, we are using turnips as our main vegetable. Yum! I used three good sized turnips for my pot roast. Turnips can have a slight bitterness to them. Smaller turnips tend to be less bitter, so you can use 4 or 5 small turnips if you’d like. Then we are adding some chopped onions and a little garlic. These all give the pot roast incredible flavor while keeping the carb count low. For the broth, a simple combination of beef broth, tamari, tomato paste, and parsley give this dish an awesome depth of flavor.
How can I make sure my instant pot keto pot roast will turn out tender, juicy, and delicious?
There are a few simple yet important steps to follow to ensure your pot roast turns out perfectly. First, you’ll want to season and then sear your meat on all sides. This adds awesome flavor to your dish. You’ll then remove the meat to a plate and saute your onion and garlic. It’s important to add your broth ingredients and scrape any browned bits from the bottom of your instant pot. Then simply add your turnips to the instant pot and top with your meat. We set our instant pot to manual high for 90 minutes and then do a natural release for 15-20 minutes. This creates the perfect tender roast and vegetables. You can use a smaller or larger roast for this recipe. Just adjust your time to cook your pot roast on manual high for about 22-23 minutes per pound.
Need a keto dessert to go with your pot roast? Here are some I think you’ll enjoy!
Cinnamon Sugar Keto Cheesecake Bars
Keto No-Bake Chocolate Cream Pie
No-Bake Keto Peanut Butter Chocolate Bars
Helpful Hints:
*Sear your meat on all sides to create the most delicious pot roast.
*If you use dried parsley, use about 2½ teaspoons in place of the 2 tablespoons of fresh parsley called for in the recipe.
Main Kitchen Equipment and Utensils:
- Instant pot
- Measuring spoons
Splash of Encouragement:
***At the cross, at the cross, where I first saw the light, And the burden of my heart rolled away, It was there by faith I received my sight, And now I am happy all the day!***
Instant Pot Keto Pot Roast
This instant pot keto pot roast is the ultimate comfort food! It is low carb and incredibly filling and delicious!
Ingredients
- 4 pound chuck roast
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon celery seed
- ½ teaspoon pepper
- ½ teaspoon rosemary
- 2 tablespoons avocado oil
- ½ cup chopped onion
- 2 garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tamari
- 2 tablespoons tomato paste
- 2 tablespoons freshly chopped parsley
- 3 turnips, peeled and chopped
Instructions
1. Cut chuck roast into medium size pieces. Set aside.
2. In a small bowl, add paprika, salt, celery seed, pepper, and rosemary. Stir to combine. Toss spice mixture with chuck roast.
3. Turn instant pot on to saute. Add avocado oil. When hot, add chuck roast and sear on all sides. Work in batches. Remove meat to a plate.
4. Add onions and garlic to instant pot. Saute for 2-3 minutes, until onions start to soften.
5. Add broth, tamari, tomato paste, and parsley. Stir or whisk until mixture is smooth and combined, scraping any browned bits from bottom of instant pot.
6. Add turnips and top with chuck roast. Stir to combine all ingredients.
7. Set instant pot to manual high and pressure cook for 90 minutes. Natural release for 15-20 minutes.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 517Total Fat: 36gSaturated Fat: 14gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 188mgSodium: 1146mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gProtein: 40g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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