Instant Pot Low-Carb Pot Roast
Instant Pot Low-Carb Pot Roast is a comforting dish that transforms your dinner into a culinary delight. This tender beef roast, infused with aromatic herbs and paired with hearty vegetables, cooks to perfection in your Instant Pot. Perfect for family dinners or meal prep, this low-carb recipe offers rich flavors without the guilt.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 large carrots, cut into chunks
- 2 celery stalks, sliced
- 2 cups low-sodium beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Season the beef chuck roast with salt and pepper. Set the Instant Pot to 'Sauté' mode, add olive oil, and sear the roast on each side for about three minutes until browned. Remove and set aside.
- In the same pot, sauté chopped onion and minced garlic until softened (about two minutes).
- Deglaze with half a cup of beef broth, scraping up brown bits from the bottom. Return the roast to the pot.
- Add carrots and celery on top of the beef. Pour in the remaining broth and sprinkle thyme and rosemary.
- Seal the lid and cook on high pressure for 50 minutes. Allow natural pressure release for ten minutes before quick releasing any remaining steam.
- Carefully remove the roast; slice or shred as desired and serve with broth drizzled over.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Feel free to swap vegetables based on preference; mushrooms or parsnips work well too. For an added depth of flavor, marinate the beef overnight with spices.