Whole30 + Keto Instant Pot Pot Roast
Whole30 + Keto Instant Pot Pot Roast Recipe + Video – juicy and tender, ready in an hour, served with a low carb gravy + the best low carb potato substitute! Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.
This is hands down, without a doubt, the best pot roast I have ever had!
Which is saying a lot, because I have had a lot of pot roasts. One of my favorite meals as a kid that I would request for birthday meals.
Whole30 + Keto Pot Roast Instant Pot
This pot roast is made in the instant pot, which I think is the real secret to why it is so tender and has the most amazing flavor. I have this same recipe already on the blog using the slow cooker or dutch oven in the oven.
After making keto pot roast it in the instant pot, I’ll never go back to making it any other way. Hands down the most delicious and simplest way to prepare it.
Keto Pot Roast Vegetables Instant Pot
One of the biggest secrets here is cooking the pot roast BEFORE adding the vegetables. The pot roast needs a full 60 minutes to get tender. If you had the vegetables in there the whole time, they would turn to absolute mush.
Instead, I cook the pot roast first, in flavorful beef broth, tomato paste, herbs + garlic. Then after it’s cooked for 60 minutes, I add in the vegetables on top and cook for just 2 minute minutes. That’s all it needs! They come out perfectly fork tender without falling apart!
I use carrots (which I think get an unfair bad rap in keto! They’re fine to eat in small portions!), turnips (a great keto potato substitute) and wedges of yellow onion.
Whole30 + Keto Pot Roast Gravy
After straining out the cooking liquid, I use it to make the most delicious whole30 + keto gravy that is so low carb and simple!
You’re going to want to drizzle it alllll over your pot roast and vegetables.
Watch Instant Pot Pot Roast Recipe Demo (4:01 minutes)
Instant Pot Pot Roast
- 3 pounds boneless chuck roast
- 1 tablespoon avocado oil
- 3 cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 whole cloves of garlic, peeled
- 6 medium carrots, peeled and chopped into 1” pieces
- 4 medium turnips, peeled and chopped 1″ chunks
- 3 onions, peeled and cut into quarters
Instant Pot Pot Roast
- Set your instant pot to SAUTE mode.
- Pat your pot roast completely dry. Season all sides with salt.
- Add in the avocado oil, and brown your pot roast on both sides. About 7 minutes per side until crusty brown. Remove from the instant pot.
- In a measuring cup, combine the beef broth + tomato paste. Stir to combine.
- Pour in the beef broth to the instant pot, and scrape up any brown bits on the bottom. Add in the chuck roast, garlic cloves, rosemary + thyme.
- Close with the lid, and make sure the vent is at SEALING. Hit CANCEL, then cook on HIGH PRESSURE for 60 minutes. Will take about 10-15 minutes to reach pressure, then it will start counting down from 60. After the 60 minutes is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.
- To the instant pot, add in the onion, carrots and turnips on top of the pot roast. Close the lid, and cook on HIGH PRESSURE for 3 more minutes. Followed by a quick release.
- Use a slotted spoon to transfer the vegetables to a serving platter. Use tongs to remove the pot roast to the same serving platter. Shred the pot roast with 2 forks into large chunks. Strain any solids from the cooking liquid, and reserve 2 cups to make gravy.
- In a sauce pan over medium heat, melt the ghee. Add in the tapioca flour, and whisk to combine. Cook for 30 seconds to cook off any flour taste.
- Slowly pour in the cooking liquid, stirring constantly to avoid any lumps. Heat until simmering. Taste for salt.
- Serve warm with carrots, turnips + onion topped with the gravy.
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
This pot roast freezes beautifully! Freeze separately from the gravy. Thaw overnight in the fridge. Reheat in the microwave until warm. Or pressure cook for 1 minute with an additional 1 cup of beef broth.
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