Low Carb Instant Pot Pot Roast

I will say ahead of time, that this tastes wonderful, and the meat is amazingly tender, but I also need to say that this is more of a “stew” because of the lack of thickening the sauce. I think that if I had an immersion blender, I could have made more of a gravy after removing the meat and continuing to saute, but I did not take the time to do that today.

As always, this instant pot meal was incredibly simple.



  • 3 lb boneless beef chuck roast, trimmed
  • avocado oil (or other healthy oil for high heat)
  • 1 tsp salt + salt for seasoning the meat
  • 1/2 Tsp. black pepper + pepper for seasoning the meat
  • 1 onion, cut into large chunks
  • 1 cup baby carrots
  • 1.5 cups beef broth
  • 1.5 Tbsp Worcestershire sauce
  • 1 bag Trader Joe’s cauliflower rice (optional)
  • 8 oz quartered mushrooms


Season the meat on both sides with salt and pepper. Using the saute function on the instant pot, sear the meat for about 4 minutes on each side. Remove to a plate.

Add remaining ingredients to the pot (including remaining salt and pepper). Add meat back in.

Touch the “manual” button, and set a time for 45 minutes. When complete, allow the pot to naturally decompress for at least 15 minutes before using the faster nob option.


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