Ketogenic Pot Roast in the Instant Pot

Serves 8

Prep Time: 10 min.

Cook Time: 90 min.


  • 2Tbsp tallow, lard, or other cooking fat
  • 3lbs (or more) grass-fed beef chuck roast, separated into 2 or 3 pieces
  • 1/2medium onion, sliced
  • 2cloves garlic, minced
  • 2medium carrots, cut into chunks
  • 2cups bone broth
  • 2bay leaves
  • 2sprigs fresh thyme
  • High-quality sea salt, such as Redmond Real Salt, and freshly ground black pepper, to taste
  • Optional: Fresh parsley or dill to garnish; arrowroot powder to thicken


  1. Heat Instant Pot on saute/high to melt the fat.
  2. Brown the pieces of meat on all sides, (avoid overcrowding the pot) then remove to a platter while you saute the onion to soften, about 3-5 minutes.
  3. Add garlic and stir for 30 seconds, then place beef and carrots into the pot.
  4. Pour bone broth on top; then add bay leaves, thyme, and about 1 1/2 tsp each of sea salt and black pepper.
  5. Cook on high pressure for 45 minutes and allow the pressure to reduce naturally.
  6. Remove the meat to a bowl or platter and tent to keep warm while you strain the liquid. Return stock to the Instant Pot and saute 5 minutes to reduce. Taste and adjust the seasonings before serving
  7. Optional: To thicken the broth into a gravy, mix 1 Tbsp arrowroot powder with 1 Tbsp water and whisk into the pot before the liquid returns to a boil.

To Plate

Slice or shred the meat and top with fresh herbs, broth/gravy, and Dijon mustard or horseradish.

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Remember to log optional ingredients separately in your Senza Food Journal.