This keto pot roast freezer meal recipe is at the top of my list of go-to meals! This freezer meal is easy to make, convenient, and complies with a variety of diets, including keto, low-carb, primal, paleo, and Whole30. It’s also gluten-free, grain-free, nut-free, coconut-free, dairy-free, egg-free, and sugar-free!
This is the best keto pot roast recipe you’ll ever prepare! Why? Because it’s made with the “busy person” in mind, so it’s easy to follow and is the ultimate recipe choice for meal prepping.
Pot roasts are delicious, warm, and cozy meals that are perfect to enjoy after a hectic day! There are few things better than cozying up on the couch with a hearty serving of this classic meal staple!
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How to make traditional pot roast beef keto-friendly?
The traditional dish typically consists of large cuts of meat that are roasted or slow-cooked in a broth alongside vegetables like carrots, celery, and potatoes. I’ve created this keto-friendly version, which contains minimal carbs, to serve as your go-to comfort meal of the season!
For this meal to be low-carb, rather than using potatoes, we will use radishes. If you’ve never cooked a low-carb meal with radishes in place of potatoes, you may be wondering how potatoes could ever be replaced with the spiciness and flavor potency of radishes, but I promise you IT WORKS!
By cooking the radishes in the broth included in this recipe, the radishes (almost magically) lose their spicy flavor and truly taste like potatoes.
Trust me, I was skeptical as well, but am now a firm believer in subbing in radishes for potatoes! If you’re looking for other recipes that sub in radishes for potatoes, you will LOVE this Keto One Pot Zuppa Toscana Soup!
Easy and delicious make-ahead keto freezer meal recipe
Not only does this meal taste delicious, it also doubles as a VERY convenient low carb dinner option! I love to prepare this dish when I have free time (typically Sunday afternoons) and freeze it to cook when I’m busier or want a meal that I can just grab and throw straight into my Instant Pot (or slow cooker)!
Freezer meals are perfect for those hectic nights when the last thing you want to do is cook a full meal for hours on end in the kitchen. They really make following a ketogenic diet a million times easier!
This recipe can be cooked in either your Instant Pot or slow cooker
Instructions and notes for cooking keto pot roast in an Instant Pot or slow cooker
If you prefer to use your Instant Pot for cooking meals, great! If you’re more of a fan of your slow cooker, that’ll work great here too.
Instant Pot: If you choose the Instant Pot method, expect a cook time of about 110 minutes, which excludes the time it will talk to depressurize before you can open the lid of the appliance. Since there is quite a bit of meat in this recipe, we are cooking it directly from frozen, and we want it to be extremely tender, you’ll need to cook this dish longer than you would other IP recipes.
Slow Cooker: If you choose to make this dish in your slow cooker, take note that you will need to fully thaw all of the ingredients in your refrigerator before you start cooking. This may take upwards of 24 hours so keep that in mind for planning out your weekly meals. Do not thaw your ingredients at room temperature.
How to make this keto pot roast recipe
To prep this meal for the freezer, simply add all of your ingredients to a freezer bag.
To separate storage bags, add the radishes and celery.
Freeze large freezer bag and smaller storage bags until ready to cook.
When it comes time to cook this dish, choose whether you’ll be using the Instant Pot or slow cooker method.
Instant Pot cooking instruction:
- Add frozen ingredients to your Instant Pot insert, and set the Instant Pot to “Manual.” Set the timer for 110 minutes.
- After cooking, allow the Instant Pot to naturally release pressure. Once you can unscrew the lid of the Instant Pot, it’s fully depressurized.
- Add in radishes and celery, screw lid back on, and set to “Manual” for an additional 1 minute.
- After cooking, manually depressurize (“quick-release”) by opening steaming valve and removing the lid.
- Move on to “Final Steps” as described below.
Slow Cooker cooking instruction:
- Thaw ingredients in the refrigerator (this may take upwards of 1 day).
- Add thawed ingredients from large freezer bag to your slow cooker, and set it to cook for 8 hours on low.
- Stir in radishes and celery to slow cooker with 2 hours remaining.
- Move on to “Final Steps” as described below.
Final steps for cooking this roast:
Using tongs, transfer meat from Instant Pot to a large bowl. Using forks, shred meat before returning shredded meat back to Instant Pot. Serve pot roast in bowls and garnish with fresh thyme.
Recipe FAQs:
To make this recipe as easy as possible for you to make, check out these helpful questions and answers!
How to season and what veggies can you use to make keto pot roast?
This is all up to your preference! I like to use radishes and celery, but you may also enjoy carrots, mushrooms, or onions! Note that the carb content in carrots can add up, so keep that in mind!
Seasonings don’t usually contain carbs, making them a great way to add flavor. For this recipe, I use the following spices: paprika, salt, garlic powder, onion powder, rosemary, thyme, oregano, pepper, basil, and parsley.
How long to cook keto pot roast?
To make this dish, you’ll need just 20 minutes of prep time to add the ingredients to your freezer bag before freezing.
Then, when you’re ready to eat, you can decide if you’d prefer to cook the dish in your Instant Pot or slow cooker. If you cook the meal in your Instant Pot, you’ll need about 1 hour and 45 minutes of cook time. If you cook it in your slow cooker, you’ll need 8 hours for it to cook.
This Cube Steak recipe is also a great set-it-and-forget-it dish. Think tender, beefy steak in a delicious savory gravy simmered in the slow cooker all day that you can have on the table in just minutes after a long day at work!
What to eat with low carb keto slow cooker pot roast?
The serving options are pretty endless! Feel free to pair this dish with your favorite low-carb sides and vegetables. I recommend enjoying a serving of this low carb freezer-friendly recipe with these equally delicious and easy keto recipes:
How long can you keep this recipe in the freezer, leftover storage, and tips for cooking from frozen:
- Since this is a freezer meal, you can store this (uncooked) dish for 2-3 months after prepping and adding the raw ingredients to storage bags. It’s going to taste great up until that third-month mark, but I don’t recommend keeping it any longer than that.
- Sometimes freezer meals harden in a shape that make it almost impossible to close the lid of your Instant Pot. If this happens, simply place the frozen mixture into your Instant Pot insert and, using the “Sauté” function, sauté the frozen mixture until it thaws and fits properly.
- For storage after the meal is cooked, be sure to use an an airtight container and refrigerate. Eat within 3-4 days.
- I would not recommend freezing the ingredients, cooking them from frozen, then freezing again as this can introduce bacteria.
What are the best cuts of beef to use for this low carb keto pot roast freezer meal recipe?
There are three cuts of meat that are perfect for this recipe, and they all have one thing in common: they’re the tougher cuts of meat.
- Chuck: Chuck is cut from the shoulders and may include the neck or ribs.
- Brisket: Brisket comes from the lower chest of the cow.
- Round: Round is cut from the rear legs.
These cuts of beef work best because it won’t disintegrate into “mush” when you leave it cooking in your Instant Pot or slow cooker.
All options are great for achieving tender meat that just falls apart. Choose whichever cut you prefer, but note that this recipe was developed using boneless beef chuck roast.
How many net carbs in keto crockpot pot roast?
This keto pot roast recipe yields 8 delicious, hearty ¾ cup servings. Each serving contains only 2.9 grams of net carbs!
What are the serving options for this pot roast?
You can opt to serve it in a bowl “as is,” or you can serve it atop steamed cauliflower rice.
This recipe is compliant with the following specialized diets:
One of my favorite things about this keto beef dinner recipe is the fact that it complies with SO many different diets. This makes it great for serving to guests!
- Keto and Low-Carb: With only 2.9 grams of net carbs per serving, this dinner favorite is keto-friendly.
- Primal: This keto pot roast freezer meal recipe follows primal diet guidelines.
- Paleo: This is a paleo diet approved recipe.
- Whole30: It is also Whole30 compliant.
- Gluten-Free: Gluten products are not used in this recipe.
- Grain-Free: This recipe does not contain grains.
- Nut-Free: There are no peanuts or tree nuts used in this recipe.
- Coconut-Free: This low carb pot roast does not utilize coconut products.
- Dairy-Free: This recipe is dairy-free.
- Egg-Free: No eggs are required to make this recipe.
- Sugar-Free: Sugars and sweeteners are not included in this freezer-friendly dish.
Want more easy keto freezer meals to enjoy for weeknight dinners?
If you like this keto freezer meal recipe, then don’t forget to grab my FREE Keto Freezer Meal Recipe eBook! It features several freezer-friendly recipes that will make your weekly meal prep a breeze. Click the image below for more details!
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Pot Roast Freezer Meal
Ingredients
Freeze Together In A Large Freezer Bag:
- 3 pounds boneless beef chuck roast, fat trimmed
- 2 cups 480mL beef bone broth
- 1 tablespoon paprika
- 2 ½ teaspoon salt
- 2 teaspoons garlic powder
- 2 teaspoons 10mL liquid aminos or 1 tsp (5mL) fish sauce
- 1 ¼ teaspoon dried rosemary
- 1 ¼ teaspoon ground thyme
- 1 teaspoon onion powder
- 1 teaspoon pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried parsley
Freeze Together In Separate Storage Bags:
- 2 pounds radishes, weight is that of de-stemmed radishes, quartered
- 1 cup roughly chopped celery, ~135g
Add After Cooking (Do Not Include in Freezer Bag):
- 2 teaspoons finely chopped fresh thyme
Instructions
- Prepare Freezer Bags: Add ingredients directly to freezer bag and separate storage bags (no mixing required!) and freeze until you’re ready to cook. Be sure to freeze the main ingredients in a large freezer bag and the vegetables in separate small storage bags.
- To Cook: Determine the appliance you will use to cook this recipe and, once decided, follow the “Instant Pot Instructions” or “Slow Cooker Instructions” as written below.
- Instant Pot Instructions: Add frozen ingredients to your Instant Pot insert, set Instant Pot to “Manual” and set the timer for 110 minutes. After cooking, allow the Instant Pot to naturally release pressure. Once you can unscrew the lid of the Instant Pot, it’s fully depressurized. Add in radishes and celery, screw lid back on, and set Instant Pot to “Manual” for additional 1 minute. After cooking, manually depressurize (“quick release”) Instant Pot by opening steaming valve before removing the lid. Move on to “Final Steps” as written below.
- Slow Cooker Instructions: Thaw ingredients in the refrigerator (this may take upwards of 1 day). Add thawed ingredients from large freezer bag to your slow cooker, set to cook for 8 hours on low. Stir in radishes and celery to slow cooker with 2 hours remaining. Move on to “Final Steps” as written below.
- Final Steps: Using tongs, transfer meat from Instant Pot to bowl. Using forks, shred meat before returning shredded meat back to Instant Pot. Serve pot roast in bowls and garnish with fresh thyme.
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