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
- Yield: 10 4 oz servings 1x
- Category: Low Carb Beef Recipe
- Cuisine: American
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 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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1st IP recipe. 1st low carb recipe that turned out well and tasted good. I still haven’t made the plunge however and couldn’t resist putting this over rice. I’ll start my diet tomorrow I always say :)
★★★★★
I think once I play with the cook time, it will be a five star recipe. The flavor is great! It’s a simple recipe and we all loved the taste. Now for cook time, 35 min with QR makes for a much less tender roast. Next time I’ll go 45 min with 15 minute NR… I’m sure that will work well. It’s more inline with every other twist revote I’ve done under pressure.
Thank you!!
★★★★
Gah! I hate autocorrect! “Roast recipe”
I’m going to try your times next time – thanks! I made this recipe for dinner tonight, and the flavor was fabulous but it just wasn’t as tender as I wanted. Thanks again for the suggestion!
★★★★★
Have to agree it wasn’t tender enough with 35min and QR. And I didn’t even quite have a 3lb roast. I will try 45min and 15NR next time. Thanks for the suggestion! That said the recipe itself was good and flavors were delicious. :)
HI Mellissa,
I am new to the LCHF eating, so am just learning. This recipe looks awesome! I have a weird question, that you may not know the answer to, but I thought I’d ask anyway. My husband is not doing LCHF, so if I make this, I need to throw some cut up potatoes into the pot. Do you think just cooking potatoes with the beef and other ingredients will increase the carb count for me? I won’t eat any of the potatoes of course. Thanks for any answer you may have. :)
★★★★★
The potato starch and carbs will definitely leach into the broth giving you a lot of carbs without the satisfaction of actually eating the potatoes – I’d cook them separate and serve the roast over them for your hubby.
Ok, thanks for answering! :)
★★★★★
Oh for PETE’S SAKE use your head! MFP is notoriously inaccurate and it’s obvious based on the ingredients list that there is NO WAY a 4 ounce portion of this recipe is going to be 35g net carbs! My numbers are correct – I know this because I spend a LOT of extra time calculating the ingredients individually and adding them up manually to get the right number for all of my recipes, rather than plugging it into a database like MFP that is loaded with errors and averages and spits out random numbers that are wrong more than they are right. I’m “very disappointed” and downright angry that you come here and drop this comment claiming my recipes aren’t keto and that I’m misleading people and causing them to waste money! All based on some faulty and so obviously wrong number that you got from MFP and didn’t bother to question before coming here and making accusations!
When I imported your recipe this is what came of it. I have found the error it is with the garlic powder which created all the carbs….My apologizes for a MFP malfunction.
Whoa….even if you were upset by the post there are surely better ways you could have responded. More diplomacy less vitriol. I actually was not going to try the recipe based on this response. As a business woman, you should know that everything you put out there is a reflection of you, and even if you are upset you should do your best to deal with negativity in a constructive manner.
I’m trying this recipe and the cauliflower too, but wow.
You’re absolutely right. I let this person get to me and it showed. I hope that you enjoy the recipes regardless.
Sheesh. I can’t even get to sleep. All I keep thinking about is Basalmic pot roast.
First IP recipe! Yay! That was sooo good….. I braised mine in organic butter and squished a few cloves of fresh garlic to soak into the meat and holy Mary Mother of God Sweet Baby Jesus that was the best pot roast and gravy that I have ever had. This was supposed to kick off my new Paleo diet but I absolutely cannot stop eating it! Yes. It’s that good. Thank you, I think. I’ll have to go somewhere else for my next recipe so I can make something which isn’t so damn good that I eat it all before I can store the leftovers!
If I’m making a smaller roast (probably about 1 1/2 lb) do I half the other ingredients too? Thanks
1/2 the meat, 1/2 the other ingredients (except maybe the spices)
Melissa – you are my fave low carb blogger! I need more instant pot recipes from you please! I only trust yours :)
Hi there , do you think Guar gum would work in this ?? Thankyou ?
This was delicious! Reminded me of Saurbraten which I love! I made mine with stew beef cubes in my instant pot and over potatoes. Would have been grate with some pickled cabbage but now I know for next time because it’s definitely going to be a repeat! Thank you!!
This was delicious! I used 2 cups beef broth and put my dutch oven in a 300 degree oven for about 4 hours. The roast was FALLING apart. Can’t wait for leftovers :-) Thanks again for what you do.
★★★★★
Has anyone replaced the water called for in this recipe with beef broth?
Yes. I replaced the water with 2 cups beef broth. Turned out great!
I used homemade chicken bone broth and it was fabulous!
YES! Easy Balsamic Pot Roast is the one I’ll try first! My mouth is watering… while I eat Easy Cheesy Cauliflower Gratin Recipe for BREAKFAST!
★★★★★
I made this last week when the planned Roast Beef turned into the Boyfriend getting a 3 lb of Chuck. Did it in the slow cooker replacing water with low sodium beef broth and added in about 1/4 Dry Sherry, and some thyme sprigs I had. Came out more flavorful than I thought. Once it was done, I pulled the beef apart and added in a lb of roasted button tomatoes and a pint of roasted grape tomatoes, simmered in a skillet, added the xanthan gum and it was a delicious lunch all week! Definitely would do again!
★★★★★
I can’t believe how good this is. Served it over basmati rice w/ fresh parsley. Still can’t believe how good this is.
★★★★★
I’m making this today. It’s been on the stove about an hour and half so far and smells amazing. I plan to use sour cream rather than a thickening agen. There’s just two of us, so the left overs will become a shepherd’s pie tomorrow.
This was easy and delicious – thank you!
Wait… So you brown the meat….take it out of the pan …..them make sauce…. Put the meat back in the pan after boiling it and then cook all together in the oven? Sorry…just want to be clear. Would like to do I’m the oven.
Well, I just made this and OH MY GOODNESS!!! Delish!! Super tasty and super easy! The balsamic vinegar really gives this it’s amazing flavor, and the “potatoes”? Thy are aptly named!! They WERE better than mashed potatoes. So much flavor. I had bought a 1- 1/2 lb roast (It’s just me) and it was already reduced and I wasn’t going to use it right away so I stuck it in the freezer. A few days later, I pulled that and another hunk of pork out to look for something and the next morning saw that I had not put them back! Yikes. I still was not planning to cook it yet so I stuck it back in the freezer knowing I was committing a big no no. Well, I’m sure under ideal circumstances the meat would have been super tender, but mine was wonderful none the less. Thank you for all of the recipes, I am working very hard to bring my A1C level down below a 6.0, and I have only had one cheat day (ok, ok, cheat weekend) since May 1st and get I get tested again August 1st. With all of these fantastic foods, it has been very easy. Since May, I have lost 17 lbs! I wouldn’t mind losing about 10 more, that would be ideal AND, more importantly, match my drivers licence weight. Here’s another bonus, some gals at my workplace started a weight loss challenge, and it just so happened to start May 1 and end August 1. There’s $220 at stake, think I’ll win??
★★★★★
Thanks to your Jamaican Jerk pork roast recipe, I now own an instant pot! I’d not thought too much about pressure cookers until I saw that recipe and I certainly didn’t know there were electric ones. Back in the 80’s I had one for the stove top. Scary! I had made a chicken recipe and could never get it open after that! Somewhere, in a landfill, sits a pressure cooker with some interesting contents inside! Thanks for this recipe, I’m making it for sure!
You’re going to love the Instant Pot Belinda!!!! I miss mine so much!!!