Enjoy a tender and juicy keto pot roast for dinner! Using an Instant Pot (or a slow cooker), serve this deliciously juicy meat with baby carrots and creamy mashed cauliflower for a warm, comforting meal.
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 teaspoon 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.
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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.For a thicker gravy, use ½ teaspoon of xanthan gum. For a runnier consistency, use ¼ teaspoon.If you want the pot roast to have a little spice to it, add some red pepper flakes.