This super easy keto pot roast is made with beef chuck roast and just a handful of other ingredients for a delicious low carb beef pot roast the entire family will enjoy. Make it on the stovetop, or in your Instant Pot and have it on the table in about an hour!
This easy keto pot roast is made with beef, and can then be served with or over the veggies of your choice.
Table of Contents
- Best Cut of Beef for a Pot Roast
- Best Cooking Method for Tender Pot Roast
- Thickening the Gravy without Adding Carbs
- Serving Suggestions
- More Pot Roast Recipes:
The ultimate comfort food, beef pot roast is typically made by braising a chuck roast in liquid, with veggies and other ingredients as a one pot meal. Since a traditional pot roast recipe usually contains potatoes and carrots, they aren’t easy to make keto friendly.
This keto beef pot roast is a favorite with the Hungry Dudes (though I serve theirs with regular potatoes and mine with cheesy cauliflower puree) because it’s so tasty – it’s a favorite with me because it’s so easy and reheats well all week.
Everybody wins, and I love it when that happens.
Best Cut of Beef for a Pot Roast
Almost any beef roast will work for a pot roast recipe, because the long cooking time (or pressured cooking in the Instant Pot) will break down the meat and connective tissue, leaving you with tender, delicious pot roast.
Still, I prefer a beef chuck roast for my keto pot roast because it has a great ratio of fat to meat, and will be nice and tender after cooking. You can also use beef round roast – which I find to be a little on the tougher, drier side. Or you can use beef brisket, which I find to lean just a bit too much on the fatty side – but you can skim off the extra fat in that case.
This recipe calls for a 3 pound roast, and you need to pay attention to the weight of your roast. If it is larger than 3 pounds, it’s going to take longer to cook and get tender.
Best Cooking Method for Tender Pot Roast
I think pressure cooking is the most fool-proof and easy way to get tender, delicious, fall apart beef pot roast.
With a 3 pound boneless chuck roast, 35 – 40 minutes on high pressure in the Instant Pot (or other pressure cooker) is absolutely long enough to get tender chunks of pot roast.
If you are looking for the meat to completely fall apart and shred, you should put it in for 50 minutes and allow for natural release of the steam, rather than quick release.
However, if you have lots of time on your hands, simmering the meat in a sealed pot like a cast iron dutch oven on the stovetop over low heat, or in the oven at about 350 degrees will take about 4 hours and yield delicious results.
As a side point, I first made this before I purchased my trusty Instant Pot, but now that I have it I make this keto pot roast in it all the time and it’s so easy and fast! The recipe card below includes instructions on how to make pot roast in the Instant Pot or on the stove.
Thickening the Gravy without Adding Carbs
This keto pot roast recipe calls for xanthan gum to thicken the gravy after reducing, but if you don’t have xanthan gum, arrowroot powder or konjac powder will work to thicken the gravy just as well. Just be careful not to use too much or you will get a slimy consistency to it.
If dairy isn’t a problem for you and you aren’t doing Squeaky Clean Keto, stir in 1/4 cup of sour cream after reducing for a creamy and even more delicious gravy.
Serving Suggestions
If your family isn’t eating low carb you can absolutely serve this keto pot roast with boiled or mashed potatoes, and even carrots or parsnips for a traditional pot roast dinner.
For those of you eating keto, I recommend serving this pot roast with any of the following sides:
- Better Than Potatoes Cheesy Cauliflower Puree
- Easy Cheesy Zucchini Gratin
- Cheesy Keto Polenta
- Cheesy Herb Muffins
- Easy Pan Roasted Radishes (Dairy Free)
- Garlic and Chive Cauliflower Mash (Dairy Free)
More Pot Roast Recipes:
Slow Cooker Pot Roast – Wholesome Yum
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Easy Keto Pot Roast
- Total Time: 50 minutes
- Yield: 10 4 oz servings 1x
- Diet: Diabetic
Description
This super easy and delicious low carb beef pot roast recipe can be made on the stove, in the slow cooker, or even in your Instant Pot! Keto, Atkins and Paleo friendly!
Ingredients
- One boneless beef chuck roast, approximately 3 lbs.
- 1 tablespoon coarse kosher salt (if using fine salt reduce by half)
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/4 cup of balsamic vinegar
- 2 cups water
- 1/2 cup onion, chopped
- 1/4 teaspoon xanthan gum
- Fresh parsley, chopped to garnish
Instructions
- Season the beef Chuck roast with salt, pepper, and garlic powder on both sides.
- In a large heavy bottomed pan sear both sides of the roast until browned. Deglaze the pan with the balsamic vinegar and cook for one minute.
- Add the water and onion to the pan. Bring to a boil.
- Cover and simmer on low for 3 to 4 hours or place in the oven at 350 degrees for 4 hours.
- Carefully remove the meat from the pan to a large bowl. Break carefully into chunks and remove any large pieces of fat or other refuse.
- Whisk the xanthan gum into the broth and add the meat back to the pan.
- Serve over “Better Than Potatoes” Cheesy Cauliflower Purée, garnished with lots of fresh chopped parsley.
To make in the Instant Pot:
- Cut your chuck roast in half so you have two pieces. Season the roast with the salt, pepper, and garlic powder on all sides. Using the saute feature on the instant pot, brown the roast pieces on both sides.
- Add 1/4 cup of balsamic vinegar, 1 cup water, and 1/2 cup onion to the meat. Cover and seal, then using the manual button set the timer for 40 minutes. When the timer runs out, release the pressure by moving the lever to the “venting” setting. Once all the pressure is released, uncover the pot.
- Carefully remove the meat from the pan to a large bowl. Break carefully into chunks and remove any large pieces of fat or other refuse.
- Use the saute function to bring the remaining liquid to a boil in the pot, and simmer for 10 minutes to reduce.
- Whisk in the xanthan gum, then add the meat back to the pan and stir gently.
- Turn off the heat and serve hot over cauliflower puree, garnished with lots of fresh chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Keto Main Dishes
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup meat with sauce
- Calories: 393
- Fat: 28g
- Carbohydrates: 3g
- Protein: 30g
Elana Kahan says
I don’t have an instant pot. Any idea how to make this in a regular pot in the stove?
Karen says
Wow!! Just made this with roasted garlic mashed cauliflower. OMG!!!
Added rosemary and thyme before pressure cooking. 4# roast. 55 minutes cooking time. Added sour cream to gravy. This recipe is a keeper. Thank you!
(For roasted garlic cauliflower: cut CF into rosettes, toss with olive oil and salt, roast at 400F until brown on edges and soft along with a head of garlic that is separated, peeled, wrapped in foil with olive oil – once cooked – put all into food processor with some butter)
Christina says
This was so delicious!! I made it as written… So good! I will definitely make it again. Thank you!
Amy W says
Yum! I chose this as my first-ever Instant Pot recipe, and I’m so glad I did. It was absolutely delicious and the gravy was to die for! My roast was just a little over two pounds, so I cooked it for 30 minutes, and it was so tender. Next time, I just have to remember the onions!
Stephanie says
Rainy week in SoCal and wanted some warm, comfort food. Made this in my instant pot with some mashed cauliflower and Brussel sprouts. The roast was delicious and moist. Even though roast is not my kids fave, they ate with no complaints, which was an extra bonus. The only thing I did differently was to saute the onions and some chopped garlic after searing the roast since my kids don’t notice the onion taste or texture. The best part was the leftovers- YUM! Will be making this again!!
Nick says
Thanks, Mellissa! I followed your Instant Pot instructions exactly, and even though my roast only weighed 2 lbs, I did not adjust the seasoning or vinegar measurements, and it was yum yum tasty perfection. The only problem I ran into was the texture of the cooked meat. I cut the roast in half, per your instruction, browned each side for about 4 minutes, and I pressure-cooked on the high manual setting for 45 minutes with a quick pressure release. It was not fork-tender and didn’t pull apart like I’d hoped, and I think if cooked any longer, it might have dried out. Next time, I’ll try the same length of time but I’ll let the pressure release naturally, like you suggested. I’m still learning the timing and process, but the taste of it was enough to save your recipe for more uses. Thanks again!
Clare says
Thanks for the crock pot advice – mines in right now and smells good!
Kapu says
Crock pot directions? I’m not that lucky to have a IP yet. This looks yummy. Starting the 30DKC in a two weeks.
Cat says
Delish! I’ve made this with chuck roast and rump roast (when grass feed chuck roast was out of stock at the market). The rump requires a little extra time under pressure to reach the same tenderness as the chuck (about 10 minutes) and isn’t quite as flavorful but it still works. Served over creamed cauliflower ….it’s the bomb with either roast! The flavors are spot on! I’m a huge balsamic vinegar fan and this recipe suited my taste buds to a T. I have frozen the left overs in individual portions for lunches/dinners and they repeat nicely. Thank you sooo much for a quick, easy meal that’s perfect for a cold rainy day…or any day for that matter!
Shirley says
I used my instant pot for a 4 lb chuck roast and it was delicious. I cut the roast into 3 chunks, sauteed them in ghee for 5 minutes a side, added some minced garlic and onion, then pressure cooked for 50 minutes and 25 minutes natural release. Very tender and a great flavor. Thank you.