Perfect Keto Mississippi Pot Roast
Print recipe| Serving Size 1/2 cup (makes 4 cups) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 409 kcal | ||
| Protein | 32g | ||
| Total Fat | 30g | ||
Ingredients
- 1 tablespoon olive oil
- 3lb chuck roast
- 8 pepperonchini's
- 1/2 cup beef bone broth
- 1/2 cup liquid from pepperonchini's
- 2 tablespoons minced onion
- 2 teaspoons garlic powder
- 1 tablespoon dried parsley
- 1 tablespoon dried dill
- 2 teaspoons salt
- 1 teaspoon pepper
Directions
| Step 1 | |
| Turn your instant pot ON to saute function and add olive oil into the bottom of the pot. Lightly sprinkle roast with 1 teaspoon of salt and 1/2 teaspoon of pepper. Once pot is heated, sear all the edges of your chuck roast (2-3 minutes per side). | |
| Step 2 | |
| Once roast is seared, remove from pan. Turn Instant Pot OFF, add broth and deglaze the bottom of the pot by scraping the bits off of the bottom of the pot. Add roast back in and pepperoncini juice, salt, pepper, seasoning/spices, and pepperoncini's. | |
| Step 3 | |
| Replace lid and press MEAT/STEW function button + 80 minutes. When timer goes off, let pressure release naturally for 15 minutes. Remove lid and shred meat. Adjust seasoning if needed. | |