I’m actually writing this on Saturday morning to post on Monday, and I’m wishing I’d done it last week because this easy keto balsamic beef pot roast recipe would be the perfect thing to be making today while winter storm Jonas is raging outside. ? ❄️ ⛄️
That being said, since it’s only January I’m sure you’ll have lots of other opportunities to make this Keto Balsamic Pot Roast recipe during snowstorms or otherwise. I have a feeling that once you’ve tried it you’ll be making this low carb pot roast recipe all the time like I do!
It’s 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. ?
Speaking of winning, guess who’s going to Belize for three weeks??
WE ARE! Woot! ✈️ ☀️ ? ? ?? ?
(Note to would be robbers – don’t waste your time. First of all we’re broke, because: Belize for three weeks. Also we’ll have a housesitter and my cats have violence issues. You’ve been warned.)
We leave on Saturday and are super excited for the trip! We’ll be on the island of Ambergris Caye in the town of San Pedro for most of the trip, with some side trips along the way. I’m bringing my laptop so I can post a weekly update with photos on Friday’s for anyone who is interested – assuming I can drag myself off the beach and reef long enough to spend even 10 minutes on the computer.
I’m not making any promises…
No worries though, I’m scheduling out some recipes to post while I’m gone – but even if I didn’t this easy beef pot roast is so easy and fantastic that you could just make this over and over all month and never miss me at all!
While I’m gone I’ll also be checking in once and awhile on social media – specifically Instagram where I’ll likely post lots of annoyingly sunny tropical photos of beautiful beaches and videos of us snorkeling.
Look away.
I should probably start packing soon, buuuut I’m the world’s best procrastinator so there’s that.
My to-do list is about 10 miles long, yet all I can think about is ☀️ ? ? ? ?? ? ?
I really do need to start chipping away at it though so I’m off to do that….
Soon….
Maybe one more coffee and you tube snorkeling video first….
Meanwhile you should totally make this easy balsamic beef pot roast! It’s my hand’s down favorite keto pot roast recipe EVAH.
As a side point, I first made this before I purchased my trusty Instant Pot, but now that I have it I make this pot roast in it all the time and it’s so easy and fast! I’ve included instructions on how to make pot roast in the Instant Pot below the regular instructions in the recipe section.
Keto Instant Pot Beef Pot Roast Recipe Video ??
Keto Balsamic Beef Pot Roast Notes:
I’ve updated the recipe to make it 40 minutes instead of 35 minutes as shown in the video, because some people have reported that their meat was not quite tender enough with the 35 minutes. I suspect this is because they used a larger roast or different cut of beef and failed to adjust the cooking time.
You need to pay attention to the weight of your roast. If it is larger than 3 pounds, it’s going to take a lot longer to cook and get tender. With a 2.5 – 3 pound boneless chuck roast, 35 – 40 minutes on high pressure 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.
If you don’t have xanthan gum, arrowroot powder or konjac powder will work to thicken the gravy just as well.
For a creamy gravy, stir in 1/4 cup of sour cream after cooking.
Easy Keto Balsamic Beef Pot Roast
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!
- Yield: 10 4 oz servings 1x
- Category: Low Carb Beef Recipe
- Cuisine: American
Ingredients
- One boneless chuck roast, approximately 3 lbs.
- 1 Tbsp kosher salt
- 1 tsp black ground pepper
- 1 tsp garlic powder
- 1/4 cup of balsamic vinegar
- 2 cups water
- 1/2 cup onion, chopped
- 1/4 tsp xanthan gum
- Fresh parsley, chopped to garnish
Instructions
- Season the 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.
- 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.
Nutrition
- Serving Size: 3/4 cup meat with sauce
- Calories: 393
- Fat: 28g
- Carbohydrates: 3g net
- Protein: 30g
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427
Super easy and incredibly delicious! Thank you!
★★★★★
I did this one on the stove top, in my trusty Lodge Cast Iron Dutch Oven. Because I’ve had some very bad luck with cheap pot roast, I got a good cut from my local butchers rather than the grocery store. AND, I went the whole four hours because I like my pot roast to just fall apart, and at 7000 ft, things take longer to cook. It was EXCELLENT. I have leftovers that I love, and can pair with a vegetable for a quick and healthy meal. Thank you for sharing this one.
★★★★★
So happy you enjoyed this recipe Nancy! I bet with a good roast from the butcher that it tasted amazing!
Made this for dinner tonight. We loved it.
★★★★★
I must be the only person in the world who detests balsamic vinegar. Any ideas for how to make this without that ingredient?
Try a dry red wine instead, like Cabernet Sauvignon.
Made this last night and served it over the incomparable Cauliflower + Cheddar dish you’ve designed.
It was heavenly. This one is a real keeper!
★★★★★
Good, but a little too balsamic tasting for us. I think in the future I may use this but really cut down on the balsamic as it was too powerful last time. Meat was cooked well though.
★★★
This sounds great!! I have inputted this into the CarbManager app and my macros are higher than what you are showing here. Any insight on this? (showing 8net carbs, 12g of fat, and 29g of protein per serving).
There must be an error in their database. Literally impossible for their to be that many carbs in this recipe.
balsamic is pretty high in carbs
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)
This was so delicious!! I made it as written… So good! I will definitely make it again. Thank you!
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!
★★★★★
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!!
★★★★★
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!
Crock pot directions? I’m not that lucky to have a IP yet. This looks yummy. Starting the 30DKC in a two weeks.
. . im making this in the new year, in mom’s pot roast pan (she was always the lucky one) so im prepared to make this: win/lose or cook!
★★★★
I don’t have an instant pot. Any idea how to make this in a regular pot in the stove?
SO delicious. I cut my roast into 3 pieces and it was falling apart, just the way I like it. The only other change I made was to let the pot do an NPR, because I was busy doing something else and didn’t get to release the pressure as soon as the cooking stopped.
★★★★
Will try again with about half the salt.My husband made this as directed and it was soooo salty I couldn’t enjoy it .
★★★
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!
★★★★★
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.
Loved this recipe. So fast and easy.
★★★★★
Putting out the positive energy vibe to attract that Instant Pot into my life! I’m always having to borrow the one my Mother owns. This recipe is top of the list! :)
wow what an awesome recipe to try love a good pot roast recipe to try. love new recipes to try for sure thanks
★★★★
Made this recipe tonight. Delicious!! Made the cheesy cauliflower too. Perfect combination. I used my crock pot, but followed the directions otherwise. My house has smelled amazing all day. Highly recommend. Thank you Mellissa. I’m such a fan!
★★★★★
Glad it was a hit Lynda, thanks for letting me know!!! ?
I made for this dinner and it was delicious! I paired w your cauliflower mash recipes and it was big hit w my hubby. Thank you!
★★★★★
I just pinned your recipe for Easy Keto Balsamic Beef Pot Roast. It looks so good and I was so surprised what I thought were massed potatoes was mashed cauliflower. Definitely going to try this. Thanks for sharing!
Mellisa, this is the best! I made it in my instant pot on high pressure for 1 hour. It was delicious. I served the meat and sauce over potatoes for my non Keto husband. He loved it.
Fantastic recipe!!!! I’ve never made a chuck roast before, and to be completely honest, cooking meat intimidates me. But I used the instapot, followed this recipe, and BAM!! Juicy, flavorful, delicious, and two BIG thumbs up from the mister!!
★★★★★
This came out pretty good! I made it in the crock pot, and made a few changes.
I seared the roast, then deglazed the pan and browned the onions in the balsalmic. I added some Rosemary, thyme, and salt to the onions. Then I placed whole, crushed garlic cloves in the Crock-Pot that I removed after. I also used broth instead of water. Placed the onions in, set to low and cooked for 8 hours.
The recipe seemed like it needed just a little extra flavor.
Will keep this on my permanent rotation!
★★★★
Thanks for the crock pot advice – mines in right now and smells good!
★★★★★
Love this pot roast! Was simple, fast and delicious. Thanks for the tip on xanthin gum. It worked great with no flavor change. Cajan was good also, but a little hot so next time I will cut back on some of the heat spices. Next on the list is the Asian Pot Roast! I am looking forward to it.
★★★★★
Can I change beef for pork? Would it come out well?
Should work fine, slightly different flavor profile but still tasty I’m sure.
Another plug for giving the Instant Pot cooking another 15 minutes, at least. The flavor was excellent but the meat was rubbery after 35 minutes on medium pressure. So, five stars if you cook the meat for longer, I suspect.
★★★★★
1 cup of water or 2? The ingredients list says 2, but the IP recipe directions say 1.
Instant pot takes less liquid. :)
I’ve tried this recipe 4 times now and the 4th time I thought I’d give the instant pot directions a shot. The stove top directions are perfect, but I’ve had to do a bit of baby-sitting to make sure the gravy doesn’t completely evaporate. I suspect my pots just aren’t forming a tight enough seal, but either way, we usually end up with just the meat by the end (which is totally fantastic and has little bits of balsamic char around the whole roast adding a ton of flavor). The instant pot directions are a big miss though. As others have noted, 35 mins is just not long enough to get the same tenderness of meat. I’m going to give it another go at a longer time and not use the quick-release to see if it makes it better, but if it doesn’t work out, I’ll just go back to the stove top method.
★★★★★
My roast was rubbery and flavorless. I will change my rating when I try again with a different roast, if another cut of meat tastes better than this one. I used my Instant Pot, and followed the directions to a T. We bought several cuts of meat from local farmer, with free range, organic fed animals, and some cuts were absolutely delicious and tender, and a couple of the steaks (and most likely this roast) were tough and bland.
The juice had a great flavor!
★
If you suspect the roast then why give this one star? Just wondering.
SO very delicious! The meat was so tender!! I didn’t make the gravy.
!
★★★★★