Amy’s Keto Pot Roast for Instant Pot/Crock pot
Main Dish • Beef
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Ingredients
- ✓
- 1½ cups beef broth
- 1 small yellow or white onion; peeled and
- chopped
- 2 tbsp Worcestershire sauce
- (Preferably a gluten free version)
- 2 tsp peeled and minced garlic
- 1 frozen boneless beef chuck roast
- 3-3 1/2 lbs
- 1 tsp mild paprika
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp ground black pepper
- 1 tsp redmonds seasoned salt
- 12 oz white mushrooms sliced (optional)
- 16 oz cream cheese
- 1 cup whipping cream
- 2-3 tsp of glucomannan powder (optional)
Directions
- 1. Put Oil (avocado or olive oil,I use bacon grease in a frying pan and brown the roast both sides.
- 2 Mix the broth, onion, Worcestershire sauce, whipping cream, cream cheese block cut into cubes and garlic in an Instant Pot. Set the pot's rack (with the handles up) or a large, open vegetable steamer inside the pot. Set the chuck roast on the rack or in the steamer. Sprinkle the top of the meat evenly with the paprika, onion powder, thyme, Redmond’s seasoned Salt and pepper. Top with sliced mushrooms. Lock the lid onto the pot.
- 3. Press Pressure cook on Max pressure for 45 minutes to 1 hour. When done press cancel and use the quick release option to release the steam
- 4. Remove the beef to a serving tray and select the sauté option to thicken the gravy if desired (this is the step you can add the Xantham gum or glucomannan powder from the notes section)
- 5. If you do not have an Instant pot you can slow cook on low all day in a crock pot for 7-8 hours.
Notes
- Tips: Beyond. To thicken the sauce, remove the meat
- from the pot. Whisk 1 ½ tablespoons xantham gum or 2-3 tsp glucomannan powder directly into the sauce while the sauce is still piping hot. Whisk until somewhat thickened, about 1 minute. Serve the thickened sauce with the pot roast.
