This is my absolute favorite dish that my mom makes. Every birthday or special occasion has me begging her for me to make this family recipe. Prior to my keto days, we would serve this over pasta or no yolk noodles but then we evolved into using mashed potatoes as the base. Since the family is now low carb and keto, we’ll use this recipe as itself for the meat or occasionally we’ll serve over “zoodles” or green beans.
You can use an instant pot, crock pot or dutch oven to make this low carb pot roast. Just adjust the cooking time based off which method you used to cook it. It takes about 3 hours in my instant pot but my mom uses a dutch oven and it takes 4 hours. Anyways, the secret ingredient is what makes this recipe so special. Who would even know it’s cinnamon that makes this taste so divine?! Trust me on this! Here’s how you make it!
Ingredients:
- 4-5 pound chuck roast
- 24 ounces (4 small cans or 2 big cans) of tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons pink salt
- 1 teaspoon ground black pepper
- 1 tablespoon oregano
- 4-6 cups of water
- 4 tablespoons cinnamon
- 2 tablespoons avocado oil
In a large mixing bowl, combine tomato paste, garlic powder, onion powder, salt & pepper, oregano and water. Mix well. Add cinnamon and water and set aside.
Meanwhile, add avocado oil to instant pot on the saute mode and brown the sides of your chuck roast. This step seals in the flavor.
Add sauce to chuck roast and cook on high pressure for 120 minutes. Check your roast and finish with another 45 -60 mins or until the meat shreds easily. Once cooked, separate any remaining fat or gristle from the meat and shred. Add meat back to sauce and discard the membranes/fat/etc.
Makes 10 servings
Macros:
15g Net Carbs