This Instant Pot Roast recipe simply cannot be beat. It's an old timey low carb meal that has just 5 grams of carbohydrate per serving.
For the Beef:
For the Vegetables, use a 12 cup mixture of:
For a thicker gravy:
Step 1. Salt and pepper the meat. If you have the time, let it sit on the counter for 30-60 minutes until it reaches room temperature.
Step 2. Add olive oil to a large frying pan and heat on High until very hot.
Step 3. Add meat to the frying pan, and sear the meat on all sides, 3-4 minutes per side. This will seal in the juices.
Step 4. Add a rack to the Instant Pot if you have one. Add beef broth, Worcestershire Sauce, salt, pepper, bay leaves and garlic to the Instant Pot.
Step 5. Pressure cook for 60 minutes. Once the cook time is over, allow the steam to release naturally for 10 minutes, then vent the remaining steam with the release valve. If the meat is not tender enough, then return it to the Instant Pot and cook it for another 10 minutes.
Step 6. Remove roast with the handles of the rack and place it on a platter or cutting board and set aside until the vegetables have cooked. Remove bay leaves and garlic cloves and throw them away, but leave the liquid in the Instant Pot.
Step 7. If you have a wire basket for the Instant Pot, place it inside the pot. Add a mixture of vegetables that equals 12 cups to the Instant Pot and pressure cook on High for 8 minutes, then quick release the steam and remove the vegetables from the Instant Pot using the basket. If using carrots or celery, cook them separately for 2 minutes, quick release the steam and use the basket to pull them out of the pot. Really keep an eye on the Instant Pot, because you don't want to overcook the vegetables.
Step 8. Once the roast is cool enough to handle, either place it whole on a platter, slice it, or pull the meat apart with 2 forks. Scrape the larger pieces of fat off as you pull the meat.
Step 9. Add the vegetables to the platter and pour the cooking liquid over the meat and the vegetables.
Step 10. If you'd like a thicker gravy, whisk together 2 cups of the cooking liquid and 1 teaspoon Xanthan Gum in a medium-sized saucepan. Add half a stick of butter and bring to a boil over Medium heat. As soon as it reaches a boil, whisk it for 1 minute until it thickens. It will thicken more as it cools. Salt and pepper to taste.
The nutritional info for this meal was calculated using 2 cups carrots, 2 cups Daikons radishes, 2 cups shallots, 3 cups celery and 3 cups mushrooms.
Keywords: Keto Pot Roast, Low Carb Pot Roast, Paleo Pot Roast