Instant Pot Easy OMAD Pot Roast Dinner

About

Who doesn’t love a good pot roast dinner? This easy OMAD recipe will allow you to have dinner on the table in no time. After a day of fasting, having a quick (and not to mention cheap) meal is perfect! Chuck roast is seasoned generously with salt and pepper, and then it is seared in an Instant Pot. The seared beef is removed from the pot and to which onions, garlic, carrots, and celery are added and saute until delicious. The mixture is deglazed with apple cider vinegar which adds a delightful tangy note to the finished dish that pairs well with fatty beef. The beef is added back to the pot along with beef stock, parsley, and a bay leaf. The meat is cooked until tender for about 1 ½ hour. To serve, shred the meat and place the cooked vegetables around the meat. If you need additional fat to hit calorie needs feel free to pair this dish with whole olives or a drizzle of olive oil on top of the meat.

What do I use if I don’t have an Instant Pot?

If you don’t have an Instant Pot, you can use any heavy-bottomed pot like a Dutch oven. Sear the meat in the Dutch oven and cook it in the oven at around 300 F for 5-6 hours or until tender.

In what ways can I add additional fat to this meal?

Feel free to pair this meal with whole olives or add a drizzle of olive oil if additional fat is needed to amp calories.

Serving suggestions

This Keto OMAD recipe would be excellent paired with this Keto Peppers Stuffed with Cream Cheese and Olives for extra healthy fats:

Ingredients

2 ½ lb beef chuck arm pot roast lean and fat trimmed to 1/8" fat raw
1 tablespoon coarse kosher salt
¼ teaspoon black pepper
2 tablespoon avocado oil
1 large – 7 1/4" to 8 1/2" long carrots
4 large – stalk – 11" to 12" long celery
4 clove garlic
¼ teaspoon coarse kosher salt
1 tablespoon apple cider vinegar
3 cup beef broth
2 tablespoon parsley
1 teaspoon bay leaf

Instructions

Dry the chuck roast on both sides with paper towels. Season both sides of the beef with kosher salt and black pepper. Preheat the Instant Pot on the Saute setting until the machine reads “hot.”
Also, peel and cut the carrots into 2” pieces. Wash and slice the celery into 3” pieces. Smash the garlic and chop the onion into 1” pieces.
Add in the avocado oil, then add in the beef. Allow the meat to sear on the first side for several minutes until a nice brown crust is formed. It is very hard to over-sear meat, but very easy to under sear it, so give it plenty of time to cook.
Flip the meat and repeat on the other side.
Remove the meat from the pot and add in smashed garlic cloves, chopped onion, thickly cut carrots, and 3” long pieces of celery. Saute them in the brown bits at the bottom of the pan for 1 minute or so. Add ¼ tsp kosher salt to them and stir. Add in the apple cider vinegar to deglaze the pan. Scrape the pan with a spoon to remove the browned bits.
Add the meat back into the pan along with the beef stock, parsley, and a bay leaf. Set the pressure on high and set the timer for 1 ½ hour. Once the time has elapsed, release the pressure.
Shred the beef and strain out the vegetables. Serve the vegetables with the meat immediately!