Pot Roast

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This Pot Roast was one of the best things I’ve made in my opinion, simply because it was the first recipe where I actually tried radishes in place of potatoes in this type of dish and they were amazing! I’ve had them fried in place of fried potatoes and for some reason when cooked they lose that bitter sharp bite they have when eaten raw and taste completely different. I loved them and had heard that they were great in stews too.

Once the Pot Roast was done I was pleasantly surprised that they even looked a lot like potatoes, since the red colour of the skin had faded to make them look whiter. They didn’t taste 100% exactly like potatoes but were still delicious! Caleb even went as far as to taste one (pretty big for a fussy eater that is almost 100% carnivore and adverse to almost all vegetables), but decided he’d rather chow down on the meat and gravy instead, leaving me all the delicious ‘potatoes’.

This recipe is great for when you’re feeling lazy because you pretty much just chuck it all in the Instant Pot then sit back until your meal is ready. If you don’t have a pressure cooker or slow cooker you can always go old school and do this in the oven in a casserole dish or roasting dish lidded tightly with foil.

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Pot Roast

A completely keto Pot Roast using radishes in place of potatoes and done entirely in the Instant Pot or similar.

Course Dinner, Lunch, Main Course

Cuisine American, Dairy Free, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free

Keyword grain free pot roast, keto beef recipes, keto crock pot recipes, keto instant pot recipes, keto pot roast, keto slow cooker recipes, lchf beef recipes, lchf instant pot recipes, lchf pot poast, lchf slow cooker recipes, low carb beef recipes, low carb instant pot recipes, low carb nikki, low carb pot roast, low carb slow cooker recipes

Prep Time 5 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

Calories 897kcal

Ingredients

• 2 kg blade roast beef
• 1 onion, sliced
• 1 carrot, sliced
• 2 celery sticks, sliced
• 2 bunches red radishes, trimmed and washed
• 200 g mushrooms, quartered
• 2 cubes garlic paste or 2 tsp minced garlic
• 2 cups beef bone broth or 2 cups beef stock
• 1 cup dry red wine
• 1 sprig fresh rosemary leaves
• 6 sprigs fresh thyme leaves
• 2 bay leaves
• 1 tbsp tomato paste
• 2 tbsp olive oil
• salt
• pepper
• xanthan gum, if needed to thicken

Instructions

• Season beef all over with salt and pepper. Heat 1 tablespoon olive oil in cooker on sauté or in a large frying pan or pot over high heat and sear beef on all sides. Set aside.
• Add remaining olive oil, add garlic, celery, carrot, onion and mushroom and sauté until vegetables are starting to colour. Add tomato paste and stir through. Finely chop rosemary and thyme and stir through along with bay leaves and season with salt and pepper. Add beef bone broth, red wine and stir to combine.
• Add meat in the centre of the liquid and arrange radishes around it. If using an oven instead of a cooker pour vegetables and liquid in a baking dish with meat in centre and arrange radishes around.
• Pressure cook 1 hour or alternatively you can cover your baking dish tightly with foil and bake in a preheated oven at 140C for approximately 3 hours until meat is tender and falling apart.
• Remove beef and radishes and add xanthan gum bit by bit, whisking constantly. Add back beef and radishes and serve.
  

Notes

Net Carbs - 3.3g net carbs

Nutrition

Calories: 897kcal | Carbohydrates: 4.3g | Protein: 59g | Fat: 67.6g | Fiber: 1g | Sugar: 1.7g