Q1: Can I use a different cut of beef?

Yes! While chuck roast is ideal for its marbling and tenderness, you can also use brisket or bottom round another fall-apart tender cut that cooks beautifully under pressure. Just note, they may be slightly leaner and require extra care not to overcook.

Q2: How do I store leftovers?

Store your leftover Keto Pot Roast Instant Pot in an airtight container in the refrigerator. It stays fresh for up to 4 days. Reheat on the stove over low heat or microwave gently to avoid drying it out.

Q3: Can I freeze the pot roast?

Absolutely. Cool the roast completely before transferring it to a freezer-safe container or bag. Include the juices to lock in flavor and moisture. It will keep for up to 3 months.

Q4: Is it necessary to use xanthan gum?

Not at all! Xanthan gum is just one option to thicken your sauce. You can skip it entirely or substitute with arrowroot powder or a bit of pureed cauliflower for a natural thickener.

Keto Pot Roast Instant Pot Recipe: 5 Secrets to a Tender, Flavorful Roast

Ingredients

Scale

Main Ingredients:

4–5 lbs chuck roast

Salt and pepper, to taste

2 tbsp olive oil or avocado oil

1 medium onion, chopped

½ lb carrots (optional)

1 cup dry red wine (or substitute more broth)

2 cups beef broth

Herbs & Spices:

2 tbsp dried parsley

1 tsp garlic powder

½ tsp onion powder

¼ tsp ground thyme

3-inch sprig rosemary, chopped (or 2 tsp dried)

2 tsp Worcestershire sauce (optional)

Low-Carb Add-Ins:

1½ cups radishes, quartered

Optional Thickener:

½ tsp xanthan gum

1 tsp melted butter or oil

Cook Mode Prevent your screen from going dark

Instructions

Step 1 – Prepare the Roast:
Season roast with salt and pepper. Let sit for 10–15 minutes.

Step 2 – Sear:
Set Instant Pot to “Sauté.” Add oil and brown roast on all sides. Remove and set aside.

Step 3 – Sauté Aromatics:
Add onion (and carrots if using) to pot. Sauté until soft.

Step 4 – Deglaze:
Pour in red wine or broth. Scrape bottom of pot to loosen browned bits.

Step 5 – Add Seasonings & Roast:
Stir in herbs, Worcestershire, and return roast to pot. Add radishes.

Step 6 – Pressure Cook:
Seal lid. Cook on high pressure for 75 minutes. Natural release 10–20 minutes.

Step 7 – Thicken Sauce (Optional):
Remove roast. Set pot to “Sauté.” Whisk xanthan gum with butter, stir into juices until thickened.

Author: Layla Nour
Prep Time: 15 minutes
Cook Time: 75 minutes
Category: Main Course
Method: Instant Pot / Pressure Cooking
Cuisine: American

Nutrition

Serving Size: ~1 cup meat + sauce and vegetables
Calories: ~460 per serving
Sugar: 3g
Sodium: 580mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 5g
Fiber: 2g
Protein: 36g
Cholesterol: 125mg