This tender and flavorful Whole30 and keto Instant Pot pot roast is an easy and delicious recipe for the whole family. Made low carb using radishes and can easily be made AIP as well!
I love a hearty and flavorful pot roast dinner with tender meat pieces and vegetables. It’s just so comforting and wonderful on a chilly day, and it’s way easier to make than it looks. For this keto and Whole30 Instant Pot pot roast, I decided to switch up the vegetable to make this classic dish low carb. The result is just as wonderful, if not better!
Whole30 & Keto Instant Pot Pot Roast Recipe
To make a low carb pot roast, I decided to use radishes in place of potatoes. Radishes still have that hearty texture and flavor, but they have a much lower carb count! After making this Whole30 pot roast a few times, I actually prefer radishes over potatoes and I end up loading my plate with them, even more than the meat. They are just that good!
How to Cook Chuck Roast in the Instant Pot to Make Pot Roast
For this Whole30 Instant Pot pot roast recipe, I used a 3 lb boneless chuck roast and cooked it in a 6 qt Instant Pot. The result is just so flavorful and tender! Here’s how to cook chuck roast in the Instant Pot:
- Sear the meat first. Turn the Instant Pot on to SAUTÉ and add oil. Quarter the meat, season, and sear on all sides for 2-3 minutes until browned. Remove the meat and set aside on a plate.
- Add more oil to the pot and add the aromatics: garlic, onion, rosemary, and thyme. Sauté until fragrant and the onion is tender and translucent.
- Add bone broth, coconut aminos, and tomato paste, and simmer the mixture while scraping the bottom of the pot.
- Turn off the Instant Pot and add the meat back in. Lay the vegetables on top of the meat.
- Screw on the lid, and cook on MANUAL for 40 minutes. Naturally release pressure for 10 minutes, before opening the valve manually.
- Remove the veggies and the meat from the pot and shred the meat with 2 forks into bite-sized pieces.
Once the Whole30 pot roast is finished cooking and shredded, it’s time to make the gravy sauce!
Making Gravy for Keto Instant Pot Pot Roast
It’s so easy to make gravy for this yummy low carb pot roast. With broth still in the pot, turn the Instant Pot on to SAUTÉ to let it come to a simmer. You then have to make a roux to thicken the sauce. I have a keto version and Whole30/AIP version, and they both work really well:
- Keto roux: 1/2 tsp xanthan gum + 2 tbsp water
- Paleo, Whole30, AIP roux: 2 tbsp arrowroot starch + 2 tbsp water
All you have to do is whisk together the roux ingredients together, then add to the broth. Stir and cook for 3-4 minutes until the gravy is thickened to your liking.
That’s it! You can serve this Whole30 Instant Pot pot roast by adding the meat and veggies back into the pot to warm up in the gravy. Another option is to serve the gravy separately after plating the meat and veggies so each person can drizzle however much they want on to their plates. Combining both methods also works, because if you are like me, there can never be enough gravy.
If you enjoyed this low carb pot roast recipe, you might also like these Instant Pot recipes and Whole30 chuck roast recipes:
- 4-Ingredient Multi-Purpose Instant Pot Shredded Beef (Paleo, Whole30, Keto, AIP)
- Instant Pot Barbacoa
- Whole30 Instant Pot BBQ Pulled Pork (Paleo, Low Carb)
- Easy Instant Pot Beef Stew (Paleo, Whole30)
- Instant Pot Balsamic Short Ribs (Paleo, Whole30)
Whole30 & Keto Instant Pot Pot Roast (AIP Option)
- 2 tbsp avocado oil or your favorite cooking oil
- 3 lb boneless chuck roast
- Salt and pepper to taste – omit pepper for AIP
- 6 garlic cloves minced
- 1 large onion chopped
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 cups bone broth or beef broth
- 1/4 cup coconut aminos
- 1 tbsp tomato paste omit for AIP
- 2 cups radishes halved
- 2 cups baby carrots
- 1/2 tsp xanthan gum or 2 tbsp arrowroot starch for Whole30 & AIP
- Parsley flakes for garnish
- Turn on the Instant Pot to SAUTÉ and add 1 tbsp of avocado oil.
- Cut the chuck roast into 4 equal pieces and generously season with salt and pepper.
- Once the Instant Pot indicates that it's "hot," add the meat pieces and sear for 2-3 minutes on each side until browned. Remove the meat and set aside on a plate.
- Add the remaining 1 tbsp of avocado oil and add garlic, onion, rosemary, and thyme. Sauté for 5 minutes until fragrant and the onion is translucent.
- Add bone broth, coconut aminos, and tomato paste, and scrap the bottom of the pot with a wooden spoon. Turn off the Instant Pot.
- Add the meat pieces back in, then add radishes and carrots on top of the meat. It's okay if some vegetables fall into the broth.
- Screw on the lid to the Instant Pot, make sure the pressure valve is set to SEALING, then cook on MANUAL for 40 minutes. Once it beeps to a finish, let the pressure release naturally for 10 minutes before opening the valve manually.
- Open the lid, then use a slotted spoon to remove the veggies and the meat to a separate plate. Shred the meat into bite-sized pieces.
- Turn the Instant Pot on to SAUTÉ with the broth in it, then whisk together xanthan gum (or arrowroot starch) and 2 tbsp of water in a separate bowl. Add this roux mixture into the broth.
- Let the broth simmer for about 3 minutes until thickened to your liking and turns to gravy.
- You can add the meat and veggies back into the gravy to heat up before serving, or plate the meat and veggies and serve with the gravy on the side to drizzle over the meat. Garnish with parsley flakes, if desired.
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