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+ servings
pot roast on a white plate with fresh herbs
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5 from 16 ratings

Whole30 + Keto Instant Pot Pot Roast

This Whole30 + Keto Instant Pot Pot Roast Recipe is just 6g net carbs! Juicy and tender, ready in an hour, served with a low carb gravy + the best low carb potato substitute!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 402
Author: Natalie


Instant Pot Pot Roast

  • 3 pounds boneless chuck roast
  • salt
  • 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


  • 2 tablespoons ghee or coconut oil or butter if ok with dairy
  • 2 tablespoons tapioca flour
  • 2 cups cooking liquid


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. I garnished mine with micro greens so it looks pretty. You could also garnish with finely chopped parsely.
  • Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.



Slow Cooker or Oven Method: I have this same recipe for the slow cooker or oven if you don't have an instant pot. But honestly, it's worth getting an instant pot just for this recipe! It NEVER gets dried out! Turns out perfect every time!
Choosing Chuck Roast: If you can, find a chuck roast that has lots of small fat veins of marbling throughout. Rather than 1 huge fat vein down the center. The smaller fat veins will infuse more flavor, and give you a more tender pot roast.
Using 2 Smaller Chuck Roasts: You can use two 1.5 pound chuck roasts no problem! You're shredding the beef after it's cooked, so presentation wise no one will know. Just brown the chuck roasts 1 at a time.
Vegetables: To keep this keto friendly, I used turnips. If you're ok with potatoes you could for sure use potatoes instead! Either chop down large ones, or use small fingerling potatoes. No change in cook time.
Tapioca Starch Substitutes: To keep this Whole30 + keto friendly, you can also use arrowroot powder in place of tapioca starch. If you don't need this to be keto friendly, you can use flour, gluten free flour or cornstarch. Same quantities for all substitution options.
Freezing: 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.


Calories: 402 | Total Carbs: 9.8g | Protein: 48.6g | Fat: 19.3g | Fiber: 2.3g | Net Carbs: 8g