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
l p says
thanks so much for sharing this recipe. a tried and true Instant Pot keto recipe is gold around here. and having the comments have been helpful.
Kara C says
This is my favorite pot roast recipe especially when I’m in a hurry. It always comes out delicious, it’s easy, and it’s a hit with the non-keto people in the house. Easy to pair with anything you can think of.
Kirsten S. says
I absolutely love this recipe – beyond easy (I pop mine in the IP) and a total crowd pleaser. The kids and hubby both love it, and so do I. Always happy to find a recipe that fits my keto lifestyle while making the “regular” eaters in our household happy too. After I made this the first time, I made it again twice just to have for my own meal prep for the week….YUM.
Mellissa Sevigny says
Thanks so much Kirsten for taking the time to rate and comment letting us know the entire family likes it – that’s always the best compliment for me! 💕
Becky says
I LOVE this recipe, make is a few times a month. The tang of the balsamic with the beef is so delish and satisfying every time!
Lynette Popowski says
Hi, the ingredients list says 2 cups of water then in instant pot method it says add 1 cup water?
Am I missing something..
Dee says
You only need 1 cup of water for the insta pot, because pressure cookers don’t need as much water
Diana says
Seems like an easy question, but if I don’t want to make 10 servings and need only 5 would I cut everything in 1/2. Not just the amount of meat? Would all of the spices, etc. be 1/2 as well?
Sherri says
Would an Arm Roast work for this? If so, what adjustments to cooking time?
Mellissa Sevigny says
Not sure what an arm roast is?
Carol B says
An arm roast is a chuck roast!
Kathy says
The chuck roast is closer to the shoulder than an arm roast and is more tender , more marbling and more flavor
Sher says
Yay!! I loved every bite served with riced cauliflower and steamed broccoli. To make, I got adventurous and used my pressure cooker, which was a wedding gift from 20 years ago. Shy of an intimidating piece of kitchen equipment, I think I only used it once before. Then wow! When I lifted the lid after only 30 minutes and discovered the meat was fall-apart tender and juicy, I thought “where have you been all my life!?”. Thank you for the awesome recipe, leading me to this little personal triumph. I’ll never fear the pressure cooker, or pot roast again. :-)
Cassandra says
It takes a while and you get really impatient because it smells so enticing but it’s totally worth the weight. I added extra balsamic vinegar, worchestershire sauce a balsamic glaze to mine and it was heavenly.
Enginerd says
Ding ding ding, folks we have a winner. I usually do the whole lotta spices, beef broth, bay leaves, etc… For ease and taste this will now be my go to pot roast recipe. I did add more xanthan gum to make it thicker, and did not add sour cream. Maybe I still will with the leftovers. I made it and served it with the cheesy cauli mash. Sunday dinner just became a whole lot easier.
Mellissa Sevigny says
Woohoo! 🙌🏻🎉
Sue S says
This was one of the best pot roasts I’ve made in my life. I did one cup of water and one cup of beef broth. Slow oven: 225 degrees for about 4-5 hours. My guys were so impressed. Thanks! Great recipe