Easy Keto Balsamic Beef Pot Roast Low Carb

I’m actually writing this on Saturday morning to post on Monday, and I’m wishing I’d done it last week because this easy keto balsamic beef pot roast recipe would be the perfect thing to be making today while winter storm Jonas is raging outside.  ? ❄️ ⛄️



That being said, since it’s only January I’m sure you’ll have lots of other opportunities to make this Keto Balsamic Pot Roast recipe during snowstorms or otherwise.  I have a feeling that once you’ve tried it you’ll be making this low carb pot roast recipe all the time like I do!

It’s a favorite with the Hungry Dudes (though I serve theirs with regular potatoes and mine with cheesy cauliflower puree) because it’s so tasty – it’s a favorite with me because it’s so easy and reheats well all week.

Everybody wins, and I love it when that happens.  ?



Speaking of winning, guess who’s going to Belize for three weeks??

WE ARE!  Woot!  ✈️ ☀️ ? ? ?? ?

(Note to would be robbers – don’t waste your time.  First of all we’re broke, because:  Belize for three weeks.  Also we’ll have a housesitter and my cats have violence issues.  You’ve been warned.)

We leave on Saturday and are super excited for the trip!  We’ll be on the island of Ambergris Caye in the town of San Pedro for most of the trip, with some side trips along the way.  I’m bringing my laptop so I can post a weekly update with photos on Friday’s for anyone who is interested – assuming I can drag myself off the beach and reef long enough to spend even 10 minutes on the computer.

I’m not making any promises…

No worries though, I’m scheduling out some recipes to post while I’m gone – but even if I didn’t this easy beef pot roast is so easy and fantastic that you could just make this over and over all month and never miss me at all!



While I’m gone I’ll also be checking in once and awhile on social media – specifically Instagram where I’ll likely post lots of annoyingly sunny tropical photos of beautiful beaches and videos of us snorkeling.

Look away.

I should probably start packing soon, buuuut I’m the world’s best procrastinator so there’s that.

My to-do list is about 10 miles long, yet all I can think about is ☀️ ? ? ? ?? ? ?

I really do need to start chipping away at it though so I’m off to do that….


Maybe one more coffee and you tube snorkeling video first….

Meanwhile you should totally make this easy balsamic beef pot roast!  It’s my hand’s down favorite keto pot roast recipe EVAH.



As a side point, I first made this before I purchased my trusty Instant Pot, but now that I have it I make this pot roast in it all the time and it’s so easy and fast!  I’ve included instructions on how to make pot roast in the Instant Pot below the regular instructions in the recipe section.


Keto Instant Pot Beef Pot Roast Recipe Video ?? 


Keto Balsamic Beef Pot Roast Notes:

I’ve updated the recipe to make it 40 minutes instead of 35 minutes as shown in the video, because some people have reported that their meat was not quite tender enough with the 35 minutes.  I suspect this is because they used a larger roast or different cut of beef and failed to adjust the cooking time.

You need to pay attention to the weight of your roast.  If it is larger than 3 pounds, it’s going to take a lot longer to cook and get tender.  With a 2.5 – 3 pound boneless chuck roast, 35 – 40 minutes on high pressure is absolutely long enough to get tender chunks of pot roast.  If you are looking for the meat to completely fall apart and shred, you should put it in for 50 minutes and allow for natural release of the steam, rather than quick release.

If you don’t have xanthan gum, arrowroot powder or konjac powder will work to thicken the gravy just as well.

For a creamy gravy, stir in 1/4 cup of sour cream after cooking.




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Ingredients :

  • One boneless chuck roast, approximately 3 lbs.
  • 1 Tbsp kosher salt
  • 1 tsp black ground pepper
  • 1 tsp garlic powder
  • 1/4 cup of balsamic vinegar
  • 2 cups water
  • 1/2 cup onion, chopped
  • 1/4 tsp xanthan gum
  • Fresh parsley, chopped to garnish

Instructions :

  1. Season the Chuck roast with salt, pepper, and garlic powder on both sides.
  2. In a large heavy bottomed pan sear both sides of the roast until browned. Deglaze the pan with the balsamic vinegar and cook for one minute.
  3. Add the water and onion to the pan. Bring to a boil.
  4. Cover and simmer on low for 3 to 4 hours.
  5. Carefully remove the meat from the pan to a large bowl. Break carefully into chunks and remove any large pieces of fat or other refuse.
  6. Whisk the xanthan gum into the broth and add the meat back to the pan.
  7. Serve over , garnished with lots of fresh chopped parsley.
  8. Cut your chuck roast in half so you have two pieces. Season the roast with the salt, pepper, and garlic powder on all sides. Using the saute feature on the instant pot, brown the roast pieces on both sides.
  9. Add 1/4 cup of balsamic vinegar, 1 cup water, and 1/2 cup onion to the meat. Cover and seal, then using the manual button set the timer for 40 minutes. When the timer runs out, release the pressure by moving the lever to the “venting” setting. Once all the pressure is released, uncover the pot.
  10. Carefully remove the meat from the pan to a large bowl. Break carefully into chunks and remove any large pieces of fat or other refuse.
  11. Use the saute function to bring the remaining liquid to a boil in the pot, and simmer for 10 minutes to reduce.
  12. Whisk in the xanthan gum, then add the meat back to the pan and stir gently.
  13. Turn off the heat and serve hot over cauliflower puree, garnished with lots of fresh chopped parsley.

Written by Healthy Cat

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