It’s my first real winter, ever. I’m not doing so well. Every time the temperature dips below 40F I truly suffer. It’s not pleasant, and I feel as if I can’t get warm even in my own home. Now I know why folks go all meat and potatoes in the winter. To keep warm. Yes, old as time, pot roast, stews and the like are what the doctor ordered.
Instant Pot Roast? Even better!
Since I don’t eat potatoes, I ventured for nightshade free and lower carb option that wasn’t cauliflower. I mean, I love cauliflower, but there are just some recipes where it won’t work as well and this low carb classic pot roast was one of them.
Going Old School In The Pressure Cooker
I truly kept to traditional flavors here and went with the Instant Pot. The beef is seasoned with mustard and salt. The veggies are leek and celery, but you may also use onion. A little bone broth and then rutabaga instead of potatoes.
Rutabaga Instead of Potatoes
This simple swap makes this classic pot roast recipe low carb! Rutabagas are yellow turnips, also known asSwedess to much of the world. They are a root vegetable, a hybrid between cabbage and turnips! Chock full of nutrients like thiamine, B6, phosphorus, magnesium and high in antioxidants.
Their creamy orange flesh is sweet and they grow best in cold weather. A winter bounty indeed! They are 9 grams of total carbs, 7 net per 3.5 ounces raw.
Compared to white potatoes they are much lower in carbs!
“A 1-cup serving of boiled cubed rutabaga contains only 51 calories and 12 grams of carbohydrates, including 3.1 grams of fiber, making the net carbs 9 grams. The same amount of boiled potatoes contains 136 calories and 31 grams of carbohydrates, including 3 grams of fiber, which means 28.8 grams net carbs.” (Source: Living Healthy)
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Low Carb Pot Roast in The Instant Pot!
- 2 tablespoon coconut aminos
- 2 tablespoon dijon mustard
- 5 tablespoon olive oil, divided
- 1 sprigs fresh rosemary
- 3-pound chuck roast
- 3 teaspoons fine salt, divided
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 celery leaf stalks, diced
- 1/4 cup leek whites, sliced
- 2 cloves, garlic
- 2 tablespoons cooking fat
- 1 cups bone broth
- 3 cups large dice rutabaga
- fresh herbs or arugula to serve
- In a large bowl combine the meat with the 1 tablespoon olive oil, coconut aminos, mustard, and rosemary. Turn over the meat to coat it with the mix. Then add in all of the seasonings and rub them into the meat. Let it marinate while you saute the veggies.
- Heat your pressure cooker on saute mode. Add in the 2 tablespoons olive oil then the diced up celery, leek, and garlic. Saute for 8 minutes or until tender. Cancel the saute function.
- Put the meat in the pressure cooker with the marinade and rosemary. Pour the bone broth in. Close the lid and set to cook on high for 40 minutes.
- When it’s done, release the steam manually. Open the pot. Heat a large cast iron skillet over medium heat. When it’s hot. Add 2 tablespoon olive oil the skillet and transfer the meat on to it, sear for 4 minutes each side. Transfer to a serving platter to rest.
- In the meantime, add the rutabaga to the pressure cooker, add the remaining salt, mix into the broth then, close it and set to cook for 8 minutes on low. Release the pressure manually. Check to make sure they are fork tender. Use a large spoon to serve the soft “potatoes” with the sauce over the meat.
- Serving Size: 1/4 recipe
- Calories: 515
- Fat: 26g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 55g
Keywords: instant pot roast