Keto Pressure Cooker Pot Roast Recipe
Who says you can’t have comfort food on Keto? This Keto pressure cooker pot roast recipe gets you that warm, savory flavor you love in much less time.
The Magic of Pressure Cookers
If you’ve ever made a classic pot roast, you know they take a long time. Basically, your afternoon or evening is going to be spent cooking.
Something tells me you have better things to do.
Instead of spending three hours willing the time to pass more quickly, your pressure cooker can dramatically speed things up.
For example, this Keto pot roast is ready to eat in just about an hour. With the meat and vegetables held equal, what allows the pressure cooker to win the race?
Science, my friends. The seal on the pot traps steam inside, building pressure and raising the temperature to help food cook faster.
And it does – pressure cookers do their job in about 30% less time than other methods, and sometimes even less.
How I Made Keto Pot Roast
When you think about pot roast, the questionable areas for carb-watchers are in the accessories, not the meat.
You’re not going to find potatoes in this recipe, and I also didn’t include carrots. While some carrots are OK on Keto, I opted to work around them this time.
Instead, I’ve introduced some zucchini chunks, white button mushrooms, and celery. These veggies pair well with pot roast and do a good job of stepping in for more traditional sidekicks.
For liquid, I used olive oil, beef broth, and a ton of water. You’ve got to be careful to add enough liquid in your pressure cooker meals. Otherwise, you might ruin your dinner or damage your equipment.
Finally, the dish is rounded out with seasonings, a couple of egg yolks, and the main event, beef chuck roast.
Keto One-Question Calculator
Are you utterly confused when it comes to counting and tracking your macros? You’re not alone. Keto can be overwhelming, but there are ways to simplify the diet and maximize your results.
When you’re first starting out, it may be a good idea to just focus on cutting back on carbs. Once you’ve got the hang of that, you can refine your diet by eating the optimal amount of protein, carbs, and fat to reach your goals.
This one-question Keto calculator makes it simple. Type in the answer, and you’ll learn how many “macros” you should be eating.
A deliciously quick beef pot roast to warm you on cold nights.
- 1/4 cup (60 ml) of olive oil
- 1 lb (500 g) of beef chuck roast
- 2 medium onions (220 g), peeled and quartered
- 4 garlic cloves (12 g), peeled and sliced
- 2 zucchinis (240 g), cut into very large chunks
- 40 white button mushrooms (400 g)
- 1 1/4 cups (300 ml) of beef broth
- 3 lbs (48 oz) of beef or chicken bones
- 2 bay leaves
2 sprigs of thyme, leaves picked
- 1 stalk of celery (20 g), cut into small chunks
- 12 cups (2 liters) of cold water
- 3 teaspoons (3 g) of fresh thyme
- 2 teaspoons (2 g) of fresh rosemary
- 2 large egg yolks
- Salt and freshly ground black pepper
- Keto Gravy, to serve
- Heat the oil in a pressure cooker and brown the beef on all sides.
- Add the onion and garlic to the cooker and cook until slightly caramelized. Add the zucchini, mushrooms, beef stock, and herbs. Secure the lid of the pressure cooker and cook for 40-45 minutes. Allow the pressure cooker to cool slightly and decompress before safely opening the lid.
- Remove the beef and vegetables with a slotted spoon and place onto a serving platter. Allow to rest for 10 minutes before slicing and serving with Keto Gravy.
NOTE: There is no need to discard the juices left in the pressure cooker. You can strain it and use as a base for gravy or freeze to use another time.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
- Calories: 205
- Sugar: 2 g
- Fat: 16 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 10 g