Liberally salt and pepper the roast and set aside.
Heat the oil in a very large pot or dutch oven over medium-high heat.
Add the onion and carrots and cook until onions become tender, 3 to 5 minutes. Pour into greased or lined slow cooker. Remove pot from heat and set aside.
Stir in the wine (if using), beef broth, parsley, garlic powder, onion powder, thyme, rosemary, and Worchestershire into the slow cooker.
Place pot back over the heat and add more oil if needed. Once hot, sear the meat on all sides until nicely browned.
Place meat in the slow cooker over the other ingredients. Then, add the potatoes or radishes, if using.
Cover and cook on low 9-11 hours or high 5-6 hours. Remember that a dry roast is a result of undercooking not overcooking! Once done, remove roast to a large bowl and shred with 2 forks. Serve alongside the carrots, onion, potatoes or radishes (if using) and juice from the slow cooker.
To thicken the liquid (optional): Turn the slow cooker on high. In a small bowl, mix together 2 tablespoon cold water with arrowroot or tapioca flour. After roast is removed, stir the flour mixture into the liquid and stir until thickened, 3 - 5 minutes. If your slow cooker doesn't get hot enough, the liquid will not thicken. If this happens, transfer the contents of the slow cooker to a pot and bring to a boil on the stove. Liquid should thicken with a minute or two of boiling.
Instant Pot Instructions:
Liberally season roast with salt and pepper and chop up the carrot and onion. Set aside.
Add the oil to the Instant Pot and press "Saute". When Instant Pot says "Hot" add the roast and sear until brown on all sides. Set roast aside.
Add onion and carrots and cook until onion is soft, around 3 to 5 minutes.
Stir in the red wine or beef broth to de-glaze the pan, scraping the bottom of the pot to get all the yummy pieces.
Stir in the parsley, garlic powder, onion powder, rosemary, thyme, and Worcestershire sauce.
Place the beef on top, then add the potatoes or radishes, if using.
Lock the lid in place and set vent to "sealing". Cook on high pressure for 75 minutes. If for some reason the roast is tough after cooking (which it shouldn't be!) cook an additional 15 minutes.
When the Instant Pot is done cooking, allow to release pressure naturally for 10-20 minutes then release it manually. Remove roast to a large bowl and shred with 2 forks. Serve alongside carrots, onions, and potatoes or radishes and juice from the pot.
To thicken the liquid (optional): After roast is removed, press "cancel" on Instant Pot. Mix together tapioca or arrowroot flour with 2 tablespoon cold water and set the Instant Pot to "Saute". Once it says "Hot", add the flour mixture and stir until thickened, 1-3 minutes.
See how easy this recipe is to make on my YouTube channel! Watch the full video of my and my hubby making this recipe here: YouTube Pot Roast Recipe!
Nutritional Info is calculated using 1 Lb. of carrots, no arrowroot or tapioca flour, and does not include the potatoes or radishes. The carbs can be reduced to 5 net carbs per serving if you reduce the carrots to ½ lb
For the best fork-tender meat, I recommend using a chuck roastthat is nicely marbled. This cut of meat will break down into a juicy, tender roast. Many people like using an Eye Of Round Roast, but please, don't use this cut! And Eye of Round Roast always results in a tougher, drier roast.
A tough roast is the result of under-baking, not overbaking! If you place your fork into it and turn, the roast should easily come apart. If this doesn't happen you need to cook it longer!
Caramelizing the veggies brings out the sweetness in them and searing the meat locks in the juices and gives it TONS flavor. Because of this, I recommend not skipping this step.
To make this recipe keto, omit the potatoes (or replace them with radishes) and don't thicken the sauce. It's just as delicious!
Many people cook their pot roasts for 60 minutes, but I find that 75 minutes in the Instant Pot makes it extra tender.
I don't know about you, but we can't eat roast without ketchup! Our favorite brands are Tessamae Ketchup and Primal Kitchen Ketchup. Both are not only delicious, but they're Keto, Paleo, & Whole30-compliant - YAY!
For Whole30, serve the potatoes with ghee instead of butter.