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Instant Pot Recipe: Pot Roast {keto / low carb}

Servings: 8 servings
Author: Kasey Trenum

Ingredients

  • 1 - 3 to 4 lb boneless beef roast
  • ½ cup butter
  • 1 pack dry Ranch dressing mix or homemade
  • ½ cup mild Peperoncino peppers
  • ½ cup beef broth
  • ½ onion sliced
  • 2 garlic cloves minced
  • 1 tablespoon olive oil
  • salt to taste
  • pepper to taste
  • 1/2 tsp Xanthan Gum

Instructions

  • Press the Saute button on the Instant Pot and allow it to get hot.
  • Add olive oil then sear pot roast on all sides.
  • Remove roast from Instant Pot and use the beef broth to deglaze the pan by stirring with a wooden spoon.
  • Transfer beef roast to Instant Pot and add all other ingredients except for the Xanthan Gum and bring to a boil.
  • Turn Instant Pot to off then secure the lid in place,
  • Press manual high pressure and use the up bottom to program 90 minutes.
  • It will take several minutes for the Instant Pot to come to pressure. When it does, it will begin to count down from 90 minutes.
  • Once the time is complete, let it naturally release for 15 minutes then quick release.
  • Once the pin has dropped remove the lid and use a fork to shred.
  • Turn Instant Pot to warm and sprinkle 1/2 teaspoon of Xanthan Gum to thicken the gravy. Allow the roast to sit for 10 minutes or until the gravy has thickened before serve.