Low Carb Instant Pot Pot Roast
Instant Pot Pot Roast. Enjoy that slow cooker pot roast taste without the wait. No crock pot needed for this keto pot roast recipe.
Servings 10
Calories 293kcal
Equipment
Ingredients
- 2 tablespoons avocado oil
- 3 pound chuck roast
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon rosemary minced, fresh
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion quartered
- 4 cloves garlic crushed
- 16 ounces radishes stem and root ends trimmed off and halved
- 8 ounces button mushrooms
- 1 tablespoon fresh minced parsley for garnish
Instructions
- Turn the pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up.
- Add the avocado oil and roast and cook until browned, about 3 to 4 minutes per side, flipping once.
- Press “Cancel” to stop sautéing.
- Add the broth, Worcestershire, rosemary, salt, black pepper, onion, and garlic.
- Turn the pot on Manual, High Pressure for 45 minutes and let it do a natural pressure release.
- Add the radishes and mushrooms to the pot with the meat and liquid still in it.
- Turn the pot on Manual, High Pressure for 1 minute and let it do a natural pressure release.
- Remove the vegetables and roast, arrange them on a serving platter, and sprinkle the parsley on top.
- Strain the liquid and serve it alongside the roast and vegetables for drizzling on top.
Notes
- You will often have a lot of leftovers so plan to use those within a couple days.
- Substitute radishes with other non-starchy vegetables such as broccoli, cauliflower, or Brussels sprouts. You could also use a mix of in-season vegetables for your keto pot roast.
Nutrition
Calories: 293kcal | Carbohydrates: 4g | Protein: 28g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 485mg | Potassium: 691mg | Fiber: 1g | Sugar: 2g | Vitamin A: 51IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 3mg