Italian Pot Roast
Keto friendly pot roast that's super easy to make.
Yield: 4 people
Cost: 15.00
Equipment
- Pressure cooker
Materials
- 2 pound chuck roast generously salted on both sides
- 1 whole onion, sliced
- 4 cloves garlic
- 2 tbs tomato paste
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes or more to taste
- 2 tbs fresh parsley, chopped
- 2 tbs red wine vinegar
- 2 tbs balsamic vinegar
- 2 tbs coconut aminos or soy sauce
- 1 cup beef stock or chicken stock
- 1 tbs avocado oil, or olive oil
Instructions
- Set pressure cooker on saute setting. Add avocado oil.
- When the pan heats up, add roast. Saute for approximately 5-6 minutes until well browned. Flip over to other side and saute for another 5 minutes.
- Add everything except stock to the pressure cooker. Stir ingredients around a bit to evenly distribute in pan. Add just enough stock to barely cover the meat.
- Seal up pressure cooker. Set timer to 60 minutes. Natural release pressure cooker. It should take 15-20 minutes to release.
Notes
To reduce the carbs, rather than using red wine we have substituted a couple tablespoons of red wine vinegar. The addition of balsamic vinegar adds depth and a touch of sweetness.
This pot roast is delicious over cauliflower mashed potatoes.
Italian Pot Roast