Recipe

Keto Pot Roast (Instant Pot, Slow Cooker)

A fall-apart tender chuck roast slow-cooked with aromatic herbs and vegetables, finished with a silky xanthan-thickened gravy.

Keto Pot Roast (Instant Pot, Slow Cooker)

Total time

8 hr 10 min

Servings

10

Net carbs

2g

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Ingredients

What you need

Adjust servings

10 servings
10
  • 4-6 pound chuck roast
  • 2-3 tablespoons sea salt (or kosher salt)
  • 2-3 tablespoons pepper
  • 1 cup baby carrots (use half celery and half turnips for keto)
  • 1 onion (diced)
  • 2 cups beef broth
  • 1 teaspoon rosemary (dried)
  • 1 bunch thyme (couple sprigs)
  • 1 cup liquid from Crock-Pot
  • ¼-½ teaspoon xanthan gum (as needed to thicken)

Instructions

How to cook it

Prep timer

490:00

Cooking cue

Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.

  1. 1. Coat the chuck roast with olive oil, then season generously with salt and pepper on all sides.
  2. 2. Sear the roast in a very hot skillet until browned on every surface, then remove and set aside to rest.
  3. 3. Brown the carrots and onions in the same skillet to pick up the meat drippings.
  4. 4. Transfer the vegetables to the bottom of your slow cooker, place the roast on top, and pour in the beef broth along with the rosemary and thyme.
  5. 5. Cook on high for 4-6 hours or on low for 6-8 hours until the meat is extremely tender.
  6. Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.
  7. 6. For gravy, remove 1 cup of cooking liquid and whisk in ¼-½ teaspoon xanthan gum depending on desired thickness, then let it stand while plating the roast.
  8. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

Low Carb Yum · IMPORTED

https://diet.driv.space/recipes/keto-pot-roast-instant-pot-slow-cookerLow Carb Yum reference: https://lowcarbyum.com/keto-pot-roast-in-instant-pot-slow-cooker/

Rated 5/5 from 7 ratings on Low Carb Yum. Method rewritten in-house; see source for the publisher's original.