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pot roast

Low Carb Pot Roast

May 25, 2019

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…

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Filed Under: All Recipes, Dinners Tagged With: beef, pot roast

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Welcome!

Hi, I'm Kelly. I'm a mom of two and this is where I share tips and low carb / keto recipes that have helped me along on my keto lifestyle.

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  • 1 3-4 lb whole chicken 3 tablespoons olive oil 2 and 1/2 teaspoons sea salt 1 teaspoon pepper 2 teaspoon smoked paprika 1 teaspoon dried thyme 1/2 teaspoon dried basil 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon chili powder (leave out if sensitve to spice) 1 onion, halved optional 2 garlic cloves 1 lemon halved optional 1 cup chicken broth or water Instructions In a small bowl, combine the salt, pepper, paprika, thyme, basil and chili powder (if using). FOR THE INSTANT POT METHOD (THAWED CHICKEN): Carefully loosen the skin from the chicken breast with your hands lifting and separating the meat. Gently rub half of oil followed by half of the seasonings under the skin using your hands and fingers. Next, rub the outside skin of the chicken with another tablespoon of oil and the other third of the seasonings and rub in. Optional: place the onion, garlic cloves and lemon inside the cavity of the chicken. Press the SAUTE button HIGH and heat 1 tablespoon olive oil. Place the chicken - breast side down, and sear for 5-7 minutes, or until a golden brown. Using tongs and a spatula, flip chicken over and sear for another 5-6 minutes. Remove chicken and place on a large platter. Place the trivet (that came with the Instant Pot or use another) inside the inner pot of the Instant Pot. Pour water or chicken broth inside. Place chicken on top of trivet, breast side up. Cover and lock lid. Turn the valve to SEALING. Press the MANUAL or HIGH PRESSURE button and set to 24 minutes if your chicken is four pounds. If it's smaller or larger, calculate how much time it should cook by multiplying the number of pounds by 6 minutes. So, a 3 pound chicken would be 18 minutes and a five pound chicken would be 30. For a FROZEN WHOLE CHICKEN - set to 42 minutes ON HIGH for a 4 lb chicken. Allow the Instant Pot to come to pressure (this may take about 10-15 minutes). Once the 24 minutes is up and the Instant Pot beeps indicating the chicken is done, allow to naturally release for at least 15 minutes and then quick release for any extra pressure. Open lid and transfer chicken to a platter or a large cutting board. Optional: Broil in the oven for 4-5 minutes to crisp up the skin. Slice or shred and serve with your favorite sides. TO ROAST IN THE OVEN INSTEAD: Preheat oven to 450 F. Place chicken on an oven roaster and cook for approximately 30 minutes. Cover loosely with foil and cook for an additional 40-50minutes or until temperature reads 165 F. Recipe Notes Save your bones in a freezer bag until you're ready and you can make Chicken or bone broth.Instant Pot Rotisserie Chicken
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