Dry red wine is paired with fragrant rosemary, aromatic thyme, and spicy garlic to elevate this dairy free keto pot roast to the next level. Instant Pot and CrockPot instructions included.
As a child, pot roast was one of my favorite meals that my mother would make. I won’t bore you with a long story about a random meal we had, but I will say that I love a good pot roast to this day. They’re comforting, nostalgic, and when cooked properly, delicious. In fact, I have a couple of family friendly keto roast recipes in my new cookbook that will be hitting the shelves in September 2019! I am SO excited to share more about my book with you in the coming months!
When we hear someone say they’re fixing a pot roast for supper, I think everyone’s mind jumps to the classic carrots and potatoes version. Now, there’s nothing wrong with a classic homestyle pot roast. In fact, I adore their simplicity and timelessness. However, I love getting in the kitchen and kicking the standards up a few notches.
This low carb pot roast is anything but simple. A dry red wine paired with fragrant rosemary, aromatic thyme, and spicy garlic elevate this keto pot roast to the next level.
I drew inspiration for this recipe one evening when I was craving a good steakhouse filet, glass of wine, and adult conversation. Those things didn’t happen (when do they ever anymore?) but I did get this fabulous keto friendly and dairy free Instant Pot recipe out of it so, I’ll call it a win!
You might be thinking “wine isn’t keto”, but actually, it can be when used (or drank) in small quantities! This pot roast is only about 2.5 net carbs per serving making it a perfect dairy free keto dinner meal!
I also added mushrooms to this roast in lieu of carrots, radishes, or another root vegetable. Mushrooms are one of my top 5 favorite vegetables. I always have a Costco sized container of fresh mushrooms in my refrigerator. Plus, sautéed mushrooms are a must (for me, anyway) with a good steak so naturally, I had to include them in this pot roast.
And a pro tip about mushrooms: never rinse them under the sink! Because they are porous, they’ll absorb the water. To remove dirt, simply wipe them clean with a damp paper towel!
I know there are many people who just can’t handle mushrooms and that’s okay, we’ll pray for you (haha, kidding). But if you are one of those folks, you can simply omit them from this recipe. You could replace them with parsnips, turnips, or radishes! Any of those would be equally delicious!
I opted to use my Instant Pot in this recipe because you just can’t beat it time wise. Plus, who doesn’t want a dairy free Instatn Pot recipe? However, if you’re an old soul and prefer a slow cooker, by all means, use that. I’ve included cook times for both in the recipe card.
Finally, I served my low carb pot roast over a bed of creamy cauliflower purée. I don’t have a recipe for that on the blog, yet, but I do have one for a 10 Minute Cauliflower Mash that would be equally as satisfying!
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 3 garlic cloves
- 1/2 teaspoon salt
- pinch of pepper
- 2 tablespoons avocado or olive oil
- 1/2 cup beef broth
- 1/2 cup dry red wine (Cabernet Sauvignon)
- 8 ounces button mushrooms, stems removed
- 1.75-2 pound chuck roast
- 1.5 teaspoons xanthan gum
- In the bowl of a small food processor, add the first six ingredients. Pulse just until the mixture comes together and the garlic is minced. Do not over process. You do not want a paste.
- To the bowl of the Instant Pot (or slow cooker), add the beef broth and wine. Place the mushrooms inside and lay the roast on top of the mushrooms.
- Spread the spice mixture onto the top of the roast.
- Close the lid and seal the vent. Cook on high pressure for 1 hour. Let the steam naturally release for 15 minutes before manually venting. Press cancel when done. If using a slow cooker, cook on low for 8 hours.
- Remove the roast from the pot and set on a large cutting board or plate. Use a slotted spoon to remove the mushrooms from the pot and reserve them on a platter. Use two forks to shred the roast.
- Strain the remaining juices through a fine sieve. Return the broth to the pot (or a sauce pan). Use the sauté function to bring the broth to a boil. Once a boil is reached, add the xanthan gum and whisk continuously until a thick gravy consistency is reached. Press cancel and transfer the gravy to a gravy boat.
- Serve the roast with the mushrooms and gravy. Garnish with fresh rosemary, if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 455Total Fat: 27.7gCarbohydrates: 8.8gFiber: 6.2gProtein: 35.9g