Calabrese Keto Post Roast

Calabrese Keto Pot Roast made with lots of garlic and pepperoncini. Finally, I purchased my first instant pot and what better recipe to make than a juicy tender roast. So, I decided I wanted to make a Mississippi Pot Roast because all my keto friends where posting pics of their roast and I couldn’t wait to make my own. Sadly when I was ready to make it, I realized I didn’t have all the ingredients so I decided to make my own with an italian twist on the Mississippi Pot Roast.

I called it a Calabrese Pot Roast although I truly don’t know if this is anything they would make in Calabria, I just called it that because that is where my family is from. Please don’t send me email about how they would never make this in Calabria 🙂

Calabrese Keto Pot Roast Recipe

This roast is very spicy, if you don’t want it too spicy, use half the pepperoncini and half the juice.

Ingredients for 8 Servings

• 3lb Beef Roast
• 1 tsp chilli pepper flakes
• 5 cloves of garlic
• 1 tbsp oregano
• 1 pinch of rosemary
• 1/2 cup of tomatoe sauce (I use this Low Carb Sauce)
• 10 oz of beef stock
• 1 cup of pepperoncini (use less if you don’t want a spicy roast)
• 1 cup juice from the jar of pepperoncini (use less juice if you don’t want a spicy roast)
• 1/2 cup Butter
• Salt and black pepper to taste

Instructions

1. Place beef in instant pot, then toss in all the dry ingredients, then wet ingredients, finally place butter resting on top.
2. Pressure cook for 2.5 hours
3. After 2.5 hours remove beef from pot and shred or carve as you wish
4. Remove liquid from pot and use as juice over the beef.
5. If you want a thicker juice you can simmer on the stove and add some xanthan gum, however I prefer the juice as is

6g Net Carbs per serving.

Have a look at the Cheesy Keto Cheddar Rolls I made to go with this dish.