Keto Instant Pot Chuck Roast
This Keto instant pot chuck roast makes a super simple low carb dinner option. Our Keto chuck roast is pressure cooked in a fragrant broth alongside low carb vegetables until deliciously tender. This makes a great option for a family Sunday lunch, served with a Keto cauliflower mash or sautéed cabbage.
How to Make It
Step 1
Add the olive oil to the instant pot and set to sauté. Season the beef all over with salt and pepper. Add the beef to the instant pot and brown well on both sides. This will take about 8-9 minutes. Cancel the sauté function.
Step 2
Roughly chop the onion and celery and halve the garlic clove. Slice off the radish tops. Add the onion, garlic, radishes, thyme, and celery to the instant pot with the browned beef.
Step 3
Add the wine and the beef stock to the instant pot and stir everything to combine. You may use an alternative stock such as chicken or vegetable if preferred. You may also add salt and pepper as needed. This will depend on the strength of seasoning in your stock.
Step 4
Place the lid securely on the instant pot and set to sealing. Set the timer for 40 minutes and cook on high pressure. Once the beef has finished cooking, do a quick release of the remaining pressure. Once it is safe to do so, open the lid of the instant pot. Set the instant pot to sauté. Sprinkle the xanthan gum into the sauce and stir well. Heat through for a minute or two, allowing the sauce to thicken a little. You may add more or less gum as needed. Serve the chuck roast hot with your favorite Keto sides.
Ingredients
- Radish, Raw
10 ounce
- Thyme, Fresh
2 teaspoon, chopped
- Celery Stalks
2 large – stalk – 11″ to 12″ long
- Beef Chuck Roast
1-½ pound
- Olive Oil
1 tablespoon
- Red Onion
1 large
- Garlic
1 clove
- Salt, Sea Salt
½ teaspoon
- Red Wine
½ cup
- Beef Broth, Bouillon Or Consomme, Ready-to-serve Can
½ cup
- Xantham Gum Gluten Free by Hodgson Mill
¼ tsp
- Black Pepper
⅛ teaspoon