Low Carb Pot Roast in a Pressure Cooker

Season the Beef Chuck Roast Season the beef chuck roast with salt and black pepper.

Sauté Onion and Garlic Turn on the pressure cooker to sauté mode. Heat the olive oil and add the sliced onion and minced garlic. Sauté until fragrant and the onion is softened.

Brown the Roast Add the seasoned beef chuck roast to the pressure cooker. Brown the roast on all sides for a few minutes.

Pressure Cooking Pour in the beef broth and add the dried thyme, dried rosemary, and bay leaf. Close the pressure cooker lid and set the cooking time to 60 minutes on high pressure.

Prepare the Vegetables While the roast is cooking, prepare the vegetables. In a separate pan, melt the butter over medium heat. Add the carrots, radishes, celery, and green beans. Sauté for a few minutes until slightly softened.

Add Vegetables After the cooking time is done, carefully release the pressure according to your pressure cooker's instructions. Open the lid and add the sautéed vegetables to the pressure cooker. Stir to combine.

Cook Vegetables Close the pressure cooker lid again and cook on high pressure for an additional 5 minutes to heat the vegetables through.

Serve the Pot Roast Once the cooking is complete, let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure. Open the lid and transfer the pot roast and vegetables to a serving dish.

Season and Serve Season with salt and pepper to taste. Serve hot and enjoy!