Low Carb Keto Pot Roast (Instant Pot, Slow Cooker)
Servings: 10 people
Calories: 343
For a tender and juicy pot roast, be sure to slow cook it. But to speed things up, this low carb beef roast can be pressure cooked.
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Ingredients
- 4-6 pound chuck roast
- 2-3 tablespoons sea salt or kosher salt
- 2-3 tablespoons pepper
- 1 cup baby carrots use half celery and half turnips for keto
- 1 onion diced
- 1 teaspoon rosemary dried
- 1 bunch thyme couple sprigs
- 2 cups beef broth
Gravy
- 1 cup liquid from Crock-Pot
- ¼-½ teaspoon xanthan gum as needed to thicken
Instructions
- Drizzle olive oil over the chuck roast on all sides.
- Sprinkle liberally with salt and pepper on all sides.
- Place in a steaming hot skillet and brown on all sides.
- Once brown on all sides, remove and let rest.
- Place carrots and onions in skillet to brown and grab the juices from the roast.
- In the bottom of your slow cooker, add onions and carrots.
- Top with the roast.
- Add in beef broth, rosemary and thyme.
- Cook in the slow cooker on high for 4-6 hours or 6-8 hours on low. The meat will become incredibly tender.
- To make the gravy, measure out 1 cup of liquid from the Crock-Pot. Sprinkle in ¼-½ tsp of Xanthan Gum and whisk together. Allow to sit while you plate up the rump roast.
- For a thicker gravy, use ½ tsp. For a runnier consistency use ¼ tsp.
Video
Notes
If you enjoy the flavor of thyme, but don't necessarily enjoy the leaves. You can just use dried leaves sprinkled on along with fresh rosemary.
Nutrition
Calories: 343 | Carbohydrates: 3g | Protein: 36g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 1734mg | Potassium: 691mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1814IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 4mg
Additional Info
Net Carbs:
2
g
|
% Carbs:
2.3
%
|
% Protein:
42.2
%
|
% Fat:
55.4
%
|
SmartPoints:
9