Crockpot - No-Hassle Soul-Saytisfying Instant Pot Keto Pot Roast recipes

Nutrition:

• Serving Size: 8 serving
• Calories: 257.15 calories
• Fat: 9.2g
• Carbohydrate: 3.5g (Net: 2.5g)
• Fiber: 1g
• Protein: 40g

How to cook:

1. Season the chuck roast with sea salt, black pepper, and thyme.
2. Set Instant Pot to saute, add ghee or avocado oil, and sear the meat until browned.
3. Turn Instant Pot off, add the broth, collagen, tomato paste, Worcestershire sauce, and coconut aminos, stirring to combine.
4. Add the lid and lock it, turn the pressure release to seal, and press the meat button, making sure the time is set to 45 minutes, then do a quick release.
5. Add the remaining vegetables, making sure they’re covered with liquid, place the lid on and make sure the valve is switched to “seal.”
6. Cook for 10 more minutes and allow the pressure to naturally release for 10-15 minutes.

Notes: Keto Pot Roast - Life Made Sweeter, Next, add the oil to a large pan or dutch oven on medium high heat. Add the roast and sear and brown (undisturbed) for about 4 minutes on all sides. Add the chopped onions and …

Nutrition:

• Serving Size: 1 serving
• Calories: 279 calories
• Sugar: 2.1g
• Fat: 12g
• Carbohydrate: 4.4g
• Fiber: .9g
• Protein: 36.3g

How to cook:

1. Season the roast with salt and black pepper.
2. Press the SAUTE button on the Instant Pot and let stand until screen reads “HOT”.
3. Add the olive oil.
4. Add the roast and brown 4-5 minutes per side.
5. Remove the roast from the Instant Pot.
6. Add the beef broth and scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
7. Add the Worcestershire sauce and stir to combine.
8. Press the CANCEL button.
9. Stir in the rosemary, thyme, celery, onion, garlic and carrots.
10. Top with beef.
11. Close and seal the Instant pot.
12. Turn the venting knob to SEALING.
13. Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
14. Adjust the timer to 50 minutes.
15. When finished cooking, release pressure naturally according to manufacturer’s directions.
16. Open the lid.
17. Discard the rosemary and thyme sprigs.
18. Remove the roast and vegetables from the Instant pot.
19. Serve the roast with vegetables and sauce poured over top.

Notes: Instant Pot – Paleo Pot Roast, Remove the roast and set aside. Add the remaining 1 TBSP of oil to the still-hot Instant Pot. Add the onions and garlic, sauté until slightly softened, about 2 minutes. Press the "CANCEL" …

Nutrition:

• Calories: 517 calories
• Carbohydrate: 7 grams carbohydrates
• Cholesterol: 188 milligrams cholesterol
• Fat: 36 grams fat
• Fiber: 2 grams fiber
• Protein: 40 grams protein
• Saturated Fat: 14 grams saturated fat
• Serving Size: 1 serving
• Sodium: 1146 grams sodium
• Trans Fat: 2 grams trans fat
• Unsaturated Fat: 19 grams unsaturated fat

How to cook:

1. 1. Cut chuck roast into medium size pieces. Set aside.
2. 2. In a small bowl, add paprika, salt, celery seed, pepper, and rosemary. Stir to combine. Toss spice mixture with chuck roast.
3. 3. Turn instant pot on to saute. Add avocado oil. When hot, add chuck roast and sear on all sides. Work in batches. Remove meat to a plate.
4. 4. Add onions and garlic to instant pot. Saute for 2-3 minutes, until onions start to soften.
5. 5. Add broth, tamari, tomato paste, and parsley. Stir or whisk until mixture is smooth and combined, scraping any browned bits from bottom of instant pot.
6. 6. Add turnips and top with chuck roast. Stir to combine all ingredients.
7. 7. Set instant pot to manual high and pressure cook for 90 minutes. Natural release for 15-20 minutes.

Notes: Perfect Keto Pot Roast Recipe, Once the chuck roast is seasoned, and you make the fork holes in the meat, it’s time to cook it. Just set the instant pot to saute. When the oil is hot, …

Nutrition:

• Serving Size: 1 serving (serves 6)
• Calories: 393 kcal
• Carbohydrate: 7 g
• Protein: 53 g
• Fat: 16 g
• Saturated Fat: 7 g
• Sodium: 704 mg
• Fiber: 2 g
• Sugar: 3 g

How to cook:

1. Pot Roast
2. Add the roast to the Instant Pot. Sprinkle the seasoning over the roast and then rub them into the roast so that the roast is covered with the seasonings.
3. Add the vinegar and coconut aminos to the Instant Pot. Pour it to the side so that it doesn't wash the seasonings off the roast. Close the lid and turn the pressure valve to sealing.
4. Cook the pot roast on high pressure using the meat/stew option for one hour. When the timer goes off let the pressure release naturally for 15 minutes, then turn the valve to release the rest of the pressure. Remove the lid and add the vegetables. Close the lid again, turn the pressure valve back to sealing.
5. Cook the vegetables on high pressure for 2 minutes using the manual or pressure cook setting. Turn the valve to release the pressure. Open the lid and remove the vegetables and pot roast from Instant Pot. Let the roast rest for at least 10 minutes before shredding and serving.
6. Gravy
7. To make a gravy with the dripping in the Instant Pot, add a cup of the broth to a large jar (or to a blender) The broth should still be warm, but not steaming.
8. Add 2-3 tbsp. of butter to the broth. Blend the broth and butter together by using a stick blender, or your regular blender. You will want to blend the broth for 30 second - 1 minute. The broth will thicken to a thin light gravy, the consistency will be more like Au Jus. Serve gravy over your pot roast and vegetables.

Notes: Low Carb Instant Pot Pot Roast, Add remaining tbsp of oil. Salt and Pepper roast on both sides. Place roast on saute and brown roast on both sides. Pour in beef broth, garlic and Worcestershire sauce. Hit Manual high …