KETO LOW-CARB POT ROAST

KETO LOW-CARB POT ROAST

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Low Carb Pot Roast – made with edible and juicy beef and low carb vegetables in the dutch oven or instant pot. Excellent comforting dinner that the entire family will love. Well, you will get all the good amounts of fiber and vegetable sources in this low-carb pot roast recipe.

Ingredients

  • 800g 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 
  • 2 teaspoons coconut aminos
  • 2 cups keto compliant beef broth or bone broth
  • 5-7 radishes chop into halves
  • 1 1/2 cups cauliflower florets
  • 1/2 cup chopped celery
  • 1/3 cup zucchini rounds
  • 1/4 cup chopped orange bell peppers
  • 1 teaspoon xanthan gum optional to thicken the gravy
  • 2 sprigs of fresh rosemary
  • fresh parsley for garnish
  • Instant Pot 
Instructions
  1. Decorate the roast with salt, black pepper, garlic powder, and Italian seasoning. Allow the roast to rest for about 30 minutes.
  2. Meanwhile, arrange your vegetables as necessary: peel, brush, wash, chop, etc.
INSTANT POT METHOD:
  1. Switch on the Instant Pot and click the SAUTE button. Adjoin the olive oil and once it gets warm, use tongs to gently lower the meat and allow it to sear and brown (undisturbed) for about 4 minutes on all sides.
  2. Hurl in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.
  3. Adjoin the tomato paste & compliant Worcestershire sauce.
  4. SPill in the broth and cover with a lid. Rotate the valve to SEALING and press the PRESSURE COOK on the 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 cooking time begins counting down.
  7. When the cooking time is up, allow the pressure to release naturally for 10 minutes and then do a quick release.
  8. Adjoin radishes, bell peppers, cauliflower florets, zucchini, celery, and then cover with a cap.
  9. Turn the valve to SEAL again and press the PRESSURE COOK once more on a high setting for 2 minutes.
  10. When the cooking time is over, allow the pressure to release naturally again for 10 minutes and then do a quick release.
  11. Shift 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.

 

Nutrition  info per serving :

 

  • Calories- 345
  • Fat- 21g
  • Carbs- 4g
  • Protein- 34g

 

We love this recipe and we know you will too. This is as easy as it gets, so what is your excuse now? Get yourself started today and Stay tuned for more such keto weight loss journeys, health content, and recipes! Also, don’t forget to follow us on Instagram for the daily dose of the Keto Lifestyle!

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