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Instant Pot – Paleo Pot Roast – Keto

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This recipe was originally posted in 2017 and updated in the summer of 2020.

Pot roast is a braised beef entree, made by browning a roast-sized piece of beef then slow-cooking in or over liquid – in this case (in an Instant Pot).

Perfect Pot Roast in the Instant Pot

Easy Instant Pot – Pot Roast Recipe

Typically, tougher cuts such as a chuck steak and boneless chuck roast are cooked using this method. The toughness of their fibers (in these cuts) makes them less than desirable for oven roasting, Instant Pot cooking tenderizes them and makes these cuts incredibly delicious.

Perfect Pot Roast in the Instant Pot

The final result of this Instant Pot Pot Roast is a tender, succulent meat with a rich liquid that lends itself to gravy.

Perfect Pot Roast in the Instant Pot

Instant Pot Pot Roast

Typically, a pot roast is served with vegetables like carrots, potatoes and sometimes onions, all cooked together in the Instant Pot. This is fine in when Paleo. If you’re Keto, add our delicious cauliflower dish to reduce the total carb count of the meal.

Perfect Pot Roast in the Instant Pot
Perfect Pot Roast in the Instant Pot
Perfect Pot Roast in the Instant Pot

Perfect Pot Roast in the Instant Pot

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Ingredients

Roast & Veggies

  • 2 Tbsp Avocado Oil, or olive oil, divided
  • 3 lb Chuck Roast
  • Salt
  • Ground Black Pepper
  • 1 small Yellow Onions, cut into large chunks
  • 3 cloves Garlic, peeled and minced
  • 4-5 Carrots, cut into bite-sized pieces
  • 12-15 Baby Red Potatoes, halved
  • 2 tsp Dried Parsley
  • 1 tsp Dried Basil
  • 1 Bay Leaf, 2 if they're small
  • 1/2 cup Red Wine, replace with beef stock for Whole30 compliance
  • 1-1/2 cups Beef Stock or Bone Broth

Gravy

  • 3 Tbsp Grass-Fed Butter or Ghee
  • 3 Tbsp Otto's Cassava Flour
  • Liquid from the Instant Pot, amount will vary
  • Salt, to taste
  • Ground Black Pepper, to taste

Instructions

Roast & Veggies

  1. Lightly coat the roast with salt and pepper on both sides. Set aside.
  2. Press the "Saute" button on the Instant Pot and add 1 TBSP of the oil to the inner pot. When the display says "HOT" and the oil is shimmering, add the roast and brown on each side for about 3 minutes, or until it forms a nice crust and you can easily remove it from the inner pot's surface. Be sure to brown all sides as well, not just the top and bottom. Remove the roast and set aside.
  3. Add the remaining 1 TBSP of oil to the still-hot Instant Pot. Add the onions and garlic, sauté until slightly softened, about 2 minutes. Press the "CANCEL" button on the Instant Pot. Remove the onions and set aside.
  4. Add the carrots and potatoes to the pot and pour in the beef stock and red wine, as well as the basil, parsley, and bay leaf (stir lightly). Place the roast on top of the veggies and top the roast with the sautéed onions. Lock the lid in place and close the pressure valve. Press the "MANUAL" button and increase the time to 70 minutes for a 3lb roast, 80 minutes for a 3.5lb roast, or 90 minutes for a 4lb roast.
  5. When the time is up, you can do either natural pressure release (NPR) or quick pressure release (QPR). Turn off the Instant Pot. Remove the roast and let rest while you make the gravy (do not cut into it for at least 10 minutes). Remove the veggies with a slotted spoon so you have easier access to the juices to make the gravy.

Gravy

  1. In a medium saucepan, melt the butter/ghee over medium-low heat. Whisk in the cassava flour to form a thin roux.
  2. Start adding the liquid from the Instant Pot 1/4 cup at a time, whisking and letting it gently simmer to thicken. Continue until you get your preferred gravy thickness (this is about 2-ish cups for me). Season with salt and pepper to taste (you may not need it at all so taste it first).

Serving

  1. Slice the roast against the grain or pull apart with 2 forks (it will be tender enough to do this). Serve hot with a scoop of veggies and a dousing of gravy.

Notes

  • Nutrition Facts are for the Roast only (does not include gravy or carrots/potatoes since the amounts eaten of those may not match the portion mentioned in the recipe).
  • Total Cook/Prep Times do not include the time it takes the pressure cooker to come to pressure (this can vary from pot-to-pot, also depending on your location).
Nutrition Information:
Yield: 8
Amount Per Serving: Calories: 342Total Fat: 23gSaturated Fat: 8gUnsaturated Fat: 0gCholesterol: 117mgSodium: 138mgCarbohydrates: 1gProtein: 32g

Nutrition is calculated by a third party and may not be 100% accurate

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Saturday 19th of January 2019

I will try this recipe tomorrow for my family

Leslie

Saturday 10th of November 2018

I am trying this tonight but cook the vegetables while the beef is resting

Reb

Sunday 4th of November 2018

Cooking vegetables with a roast turns the vegetables to MUSH. This was a fail.

AMG

Thursday 13th of September 2018

The sauce was a pile of goo. The liquid and flour were completely separated. The flour did not blend into the ghee along with the added liquid from the Instant Pot. I followed the directions as written.

Kendra Benson

Thursday 13th of September 2018

Did you use Otto's Cassava Flour? I have made the gravy many times and have never once had it separate, but I can't vouch for any other type of flour, since I've only used Otto's in this recipe.

Dana

Sunday 26th of August 2018

I want to make this tonight, but I am wondering if other types of flour would work for the roux. Almond or coconut flour. Or even Glucomannan. Any thoughts?

Kendra Benson

Monday 27th of August 2018

I've never had much success making roux with almond or coconut flour and I've never use glucomannan before, so I can't say how that would turn out. Cassava is the closest to regular flour that I've ever used.

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