Low Carb Pot Roast

Low Carb Pot Roast – made with tender and juicy beef and low carb vegetables in the dutch oven or instant pot. Perfect comforting dinner that the entire family will love.

MAIN INGREDIENTS YOU NEED TO MAKE LOW CARB POT ROAST:

• boneless beef chuck roast – preferably grass-fed
• bone broth
• celery
• turnips / rutabega
• mushrooms
• cauliflower
• orange bell pepper (optional for color – or you can use carrots if they fit into your macros)
• onion
• fresh herb – parsley, rosemary, thyme etc.

TIPS FOR MAKING THE BEST LOW CARB POT ROAST:

• Sear your meat either in the Instant Pot or in a heavy cast iron dutch oven over high heat. Browning meat helps to seal in the juices and bump up those delicious flavors
• Season your meat and vegetables liberally – nobody likes a bland pot roast so be sure to season with enough salt, pepper and herbs to bump up the flavor
• Add your vegetables to the pot during the last hour so you don’t end up with mushy vegetables.

HOW TO MAKE LOW CARB POT ROAST IN THE INSTANT POT:

1. Start by giving the roast a good seasoning with salt, black pepper, garlic powder and Italian seasoning. Be sure to allow the roast to rest for about 30 minutes.
2. Meanwhile, prepare your vegetables as necessary: peel, brush, wash, chop etc.
3. Turn on the Instant Pot and press the SAUTE button. Add the oil and once it gets hot, use tongs to gently lower the meat and allow it to sear and brown (undisturbed) for about 4 minutes on all sides.
4. Toss in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.
5. Add the tamari, coconut aminos or compliant brand of Worcestershire sauce.
6. Pour in the broth and cover with lid. Turn the valve to SEALING and press the PRESSURE COOK on high setting.
7. Set the timer to 60 minutes.
8. It will take about 10-15 minutes for the Instant Pot to reach pressure before the cook time begins counting down. When the cook time is up, allow the pressure to release naturally for 10 minutes and then do a quick release.
9. Add the vegetables and fresh rosemary – we used turnips, celery, cauliflower, zucchini and bell peppers (if not low carb – you can add potatoes and carrots if desired) then cover with lid.
10. Turn the valve to SEAL again and press the PRESSURE COOK once more on high setting for 2 minutes.
11. When the cook time is over, allow the pressure to release naturally again for 10 minutes and then do a quick release.
12. Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks. Arrange vegetables around and chopped parsley (if desired) around the roast. Serve hot with gravy.

TO THICKEN THE GRAVY (OPTIONAL): Press SAUTE on the Instant Pot and add xanthan gum to the reserved gravy. Allow to heat and thicken up. Adjust seasonings as needed. Serve over pot roast.

TEST TO SEE IF YOUR LOW CARB POT ROAST IS DONE:

To test if pot roast is cooked, just stick a fork into the pot roast and pull down. If the meat can be easily removed and shreds, the roast is done. If not, then stick it back in the Instant Pot oven or slow cooker and continue cooking.

OVEN METHOD: HOW TO COOK POT ROAST IN A DUTCH OVEN:

1. Start by preheating the oven to 325 F.
2. Season the roast with salt, black pepper, garlic powder and Italian seasoning. Be sure to allow the roast to rest for about 30 minutes.
3. Add oil to to a large pan or dutch oven on medium high heat. Add the roast and sear and brown (undisturbed) for about 4 minutes on all sides.
4. Add the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.
5. Pour in the broth and place the vegetables and rosemary around the roast – we used turnips, celery, cauliflower, zucchini and bell peppers (if not low carb – you can add potatoes and carrots if desired)
6. Cover and place in the oven.
7. Roast in the oven for 4-5 hours or until the meat pulls apart when you take two forks to it.
8. Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks and sprinkle with chopped parsley if desired. Serve hot with gravy.

• TO THICKEN THE GRAVY (OPTIONAL): Add xanthan gum to the reserved gravy. Allow to heat and thicken up. Adjust seasonings as needed. Serve over pot roast.

WHAT CAN I SERVE WITH LOW CARB POT ROAST?

This pot roast goes well with so many sides. Aside from the turnips, cauliflower, zucchini and mushrooms that you see on this plate, you can serve the roast with mashed cauliflower, roasted broccoli or any other roasted veggies you like.

More low carb dinner recipes:

Chicken with Autumn Vegetables

Lemon Garlic Chicken

5 from 2 votes

Print

Low Carb Pot Roast

Course Main Course

Cuisine American

Keyword dinner, instant pot, low carb, pot roast

Servings 8 servings

Calories 345 kcal

Ingredients

• 3 pound boneless beef chuck roast
• 1 teaspoon Himalayan sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon dried Italian seasoning
• 1 tablespoon avocado oil or ghee
• 1 small onion chopped
• 1/2 cup sliced mushrooms
• 1 tablespoon tomato paste
• 1 teaspoon keto compliant Worcestershire sauce or compliant fish sauce like Red Boat
• 2 teaspoons coconut aminos
• 2 cups keto compliant beef broth or bone broth
• 5-7 radishes or baby potatoes if not low carb , cut into halves
• 1 1/2 cups cauliflower florets
• 1/2 cup chopped celery
• 1/3 cup zucchini rounds
• 1/4 cup chopped orange bell pepper or carrots if not low carb
• 1 teaspoon xanthan gum optional to thicken gravy
• 2 sprigs fresh rosemary
• fresh parsley for garnish
• Instant Pot I use a 6 Quart DUO Plus

Instructions

1. Season the roast with salt, black pepper, garlic powder and Italian seasoning. Allow the roast to rest for about 30 minutes.
2. Meanwhile, prepare your vegetables as necessary: peel, brush, wash, chop etc.

INSTANT POT METHOD:

1. Turn on the Instant Pot and press the SAUTE button. Add the olive oil and once it gets hot, use tongs to gently lower the meat and allow it to sear and brown (undisturbed) for about 4 minutes on all sides.
2. Toss in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.
3. Add the tomato paste & compliant Worcestershire sauce.
4. Pour in the broth and cover with lid. Turn the valve to SEALING and press the PRESSURE COOK on high setting.
5. Set the timer to 60 minutes.
6. It will take about 10-15 minutes for the Instant Pot to reach pressure before the cook time begins counting down.
7. When the cook time is up, allow the pressure to release naturally for 10 minutes and then do a quick release.
8. Add the vegetables - we used radishes, celery, cauliflower, zucchini and bell peppers (if not low carb - you can add potatoes and carrots if desired) then cover with lid.
9. Turn the valve to SEAL again and press the PRESSURE COOK once more on high setting for 2 minutes.
10. When the cook time is over, allow the pressure to release naturally again for 10 minutes and then do a quick release.
11. Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks. Arrange vegetables around roast. Serve hot with gravy.

DUTCH OVEN METHOD:

1. Start by preheating the oven to 325 F.

   
   

2. Add oil to to a large pan or dutch oven on medium high heat. Add the roast and sear and brown (undisturbed) for about 4 minutes on all sides.Add the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.

   
   

3. Pour in the broth and place the vegetables and rosemary around the roast – we used turnips, celery, cauliflower, zucchini and bell peppers. Cover and place in the oven.

   
   

4. Roast in the oven for 4-5 hours or until the meat pulls apart when you take two forks to it.

   Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks and sprinkle with chopped parsley if desired. Serve hot with gravy.

SLOW COOKER METHOD:

1. Add oil to to a large pan or dutch oven on medium high heat. Add the roast and sear and brown (undisturbed) for about 4 minutes on all sides.

   Add the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.

   Transfer the roast and onions to the bottom of a 6 quart slow cooker.

   Pour in the broth and cook on HIGH for 4 hours or LOW for 7 hours.

   Add the vegetables – we used turnips, celery, cauliflower, zucchini and bell peppers (if not low carb – you can add potatoes and carrots if desired) then continue cooking for another hour

   Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks and sprinkle with chopped parsley if desired. Serve hot with gravy.

Nutrition Facts

Low Carb Pot Roast

Amount Per Serving (1 serving)

Calories 345 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Protein 34g 68%

* Percent Daily Values are based on a 2000 calorie diet.