Low Sodium Pot Roast
Make a mouthwatering tender pot roast, brown gravy, potatoes and carrots together in the Instant Pot or even a slow cooker! An easy low sodium pot roast recipe.
Ingredients
For the roast:
- 2 1/2 pound chuck roast or rump roast (cut to 2 or 3" pieces)
- 3 cups beef broth no salt added
- 1/2 cup red wine (optional)
- 1 tablespoon minced garlic
- 2 Tbsp prepared horseradish
- 2 tbsp extra-virgin olive oil
- 1 medium onion chopped
For the meat seasoning:
- 2 Tbsp Buttermilk powder dry
- 1 tsp dried chives
- 1 1/2 tsp dried parsley
- 1 1/2 tsp dried dill weed
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1/2 tsp ground black pepper
For the brown gravy:
- 3 tsp Herb Ox beef bouillon no sodium granules
- 2 Tbsp Lea and Perrins low sodium Worcestershire sauce
- 1 1/2 Tbsp Kitchen Bouquet Browning and Seasoning Sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp pepper
- 1/4 cup Wondra or flour as required
For the potatoes and carrots:
- 2 pounds Russet potatoes (cut into cubes, Red potatoes cut in half or Yukon gold small potatoes.)
- 1 pound carrots
Preparation
- Cut any excess fat off of roast. Then slice the roast into 2” or 3” chunks.
- Set Instant Pot to Sauté high add and heat oil. When oil is shimmering, add beef and sear on all sides for a deep browning.
- Remove beef and add onion and saute till tender and translucent. Add beef broth and deglaze the bottom of the pot. Add the garlic, horseradish and red wine. Coat the roast chunks with the meat seasoning mix. Place the roast chunks into the Instant Pot
- Cover Instant Pot and secure the lid. Set the manual/pressure cook button to 50 minutes if making potatoes and carrots with the roast. At the end of 50 minutes do a pressure quick release and add in a steamer basket full of cubed potatoes and carrots directly on top of the roast.
- Cover the pot and set the manual/pressure cook button to cook 10 more minutes. At the end of the 10 minutes let the pot stand for a full natural pressure release up to 20 minutes. Then move the valve to pressure release and remove the lid.
- Remove the steamer basket or vegetables. Remove the meat pieces with tongs or large slotted spoon. (I did not use a steamer basket.)
- Turn Instant Pot to the low sauté setting. Make the gravy by whisking the gravy mix into the Instant Pot. You can add in a cornstarch slurry to thicken the gravy if desired.
Utensils & special ingredients used
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Nutrition
Serving: 1-Calories: 368kcal (18%)Carbohydrates: 27.5g (9%)Protein: 41.7g (83%)Fat: 9.3g (14%)Cholesterol: 96mg (32%)Sodium: 200mg (9%)Fiber: 4.4g (18%)Sugar: 6.4g (7%)
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please understand that not everyone’s sodium and dietary requirements are the same, therefore some recipes may be higher than you’re allowed.
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