Bring elevated flavors to the table with this beginner-friendly recipe you can make in your Instant Pot or slow cooker!
My mom loved her Crock-Pot. I get it—she was a stay-at-home mother with five young kids and a blue-collar husband to feed every night. So of course, an appliance that cooked while she tended to a never-ending list of housekeeping chores was a godsend. And I certainly loved coming home from school to the mouthwatering aromas of meat and vegetables simmering away in that blue-and-cream-colored gadget.
Recently, my brother gifted Mom an Instant Pot. She was a little intimidated by it at first, so I’ve been helping her acclimate. This recipe for keto Burgundy pot roast with mushrooms was a great project for us, as it’s pretty close to the pot roast she made when I was a kid. The only missing ingredients are potatoes and carrots, which I limit in my low-carb lifestyle. We both love mushrooms, though!
It was an odd role reversal to teach her how to use the sauté function and release the pressure after the cooking was done. She’s taught me so many things over the years. I love being able to share some of my expertise with her—even as she corrects me on fine points of measuring and mixing. Her gravy-whisking technique is next-level!
Sitting down to enjoy this roast together was an absolute delight. While the savory beef, earthy mushrooms, and silky gravy filled our bellies with delicious nourishment, we nurtured our relationship with memories and laughter. Make this recipe in your Instant Pot or slow cooker, then savor it with the ones you love.
How to make this roast in a slow cooker
I love how quickly an Instant Pot delivers a savory meal from this recipe. But you can also use your slow cooker to have a delicious hot dinner nearly ready when you get home from work! Here’s how:
- Prepare the seasoning mixture in a food processor as instructed in the recipe.
- Sear the chuck roast with a little oil in a skillet over medium-high heat, about three minutes per side, to develop flavor.
- Pour the beef broth and wine into the slow cooker. Add the mushrooms, then place the seared roast on top. Spread the seasoning mixture over the roast.
- Cover and cook on low for seven to eight hours, or on high for three to four hours, until the meat is very tender.
- Remove the roast from the slow cooker and let it rest for five to 10 minutes before shredding.
- Use a slotted spoon to remove the mushrooms from the cooker and reserve them on a plate or platter. Shred the beef.
- Strain the remaining juices, if you like, then pour them into a saucepan. Bring the liquid to a boil, then whisk in the xanthan gum. Continue whisking until the liquid thickens into a gravy.
- Plate the beef with the mushrooms, gravy, and optional rosemary garnish. Serve immediately.
How do I store leftovers?
Let your pot roast cool completely before storing it, but don’t leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. It’s fine to store the meat, mushrooms, and gravy together, but you can separate the mushrooms and gravy to use in other dishes, if you like. This dish also freezes well for up to 3 months in freezer-safe containers or bags. Thaw overnight in the fridge. Reheat on the stovetop, in the microwave, or in a 350°F oven until the meat reaches a safe internal temp of 165°F.
Similar recipes to try
Hungry for more pot roast recipes? Skip the mushrooms but still get deeply aromatic flavors with this Rosemary And Thyme Pot Roast. Add traditional Southern flair to your Instant Pot fare with this Low-Carb Mississippi Pot Roast.
Looking for more ways to serve mushrooms? Try this easy, cheesy Keto Stuffed Mushrooms Recipe or put an Italian-inspired twist on them with this Stuffed Portobello Mushroom Recipe—Keto Pizza.
Keto Burgundy Pot Roast With Mushrooms
Ingredients
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 3 cloves garlic
- 1/2 teaspoon salt
- Pinch of pepper
- 2 tablespoons avocado or olive oil plus a little more, for searing
- 1 3/4-2 pounds chuck roast
- 1/2 cup beef broth
- 1/2 cup dry red wine such as cabernet sauvignon
- 8 ounces button mushrooms stems removed
- 1 1/2 teaspoons xanthan gum
- Fresh rosemary for garnish, optional
Instructions
- In the bowl of a small food processor, add the rosemary, thyme, garlic cloves, salt, pepper, and oil. Pulse just until the mixture comes together and the garlic is minced. Do not overprocess. You do not want a paste.
- Set the Instant Pot to sauté mode. When it's hot, add a little oil, then sear the chuck roast on all sides, about 3 minutes per side, to develop flavor. Remove and set aside.
- Pour the beef broth and red wine into the bowl of the Instant Pot. Place the mushrooms in the liquid and lay the seared roast on top of the mushrooms.
- Spread the seasoning mixture over the top of the roast.
- Close the lid and seal the vent. Cook on high pressure for 1 hour. Let the pressure naturally release for 15 minutes, then quick release any remaining steam. Press cancel when done.
- Remove the roast from the pot and set it on a large cutting board or plate. Let the meat rest for 5-10 minutes before shredding.
- Use a slotted spoon to remove the mushrooms from the pot and reserve them on a platter. Use two forks to shred the roast.
- Strain the remaining juices through a fine sieve. Return the broth to the pot. Use the sauté function to bring the broth to a boil. Whisk in the xanthan gum until the liquid thickens into a gravy. Press cancel and transfer the gravy to a bowl or gravy boat.
- Plate the shredded roast with the mushrooms and gravy. Garnish with fresh rosemary, if desired. Serve immediately.
This sounds amazing, thank you for sharing. I am allergic to Mushrooms so I was wondering if I use carrots and or brussel sprouts instead of the mushrooms would I put them under the meat?
Hi there! carrots and brussels sprouts work. You can also place them in the same manner as the mushrooms, at the bottom of the pot, beneath the roast. That’s how they soak up all the delicious flavors from the roast and the broth. Enjoy!