Step 1

Bring the meat up to room temp. and season with salt and pepper

Step 2

While the meat is coming up to temp. prep your vegetables

Step 3

Once the meat is up to temp, add the oil to a large pan and brown the beef on all sides over medium-high heat.

Step 4

After the meat has been appropriately seared, add it to the middle of the slow cooker, and add the vegetables around it.

Step 5

Next, add the aminos and beef broth to the crockpot, as well as the rosemary.

Step 6

Place the pot on top of the slow cooker, and cook 5-6 hours on low heat, or about 2.5-3 on high.

Step 7

Once you can insert a fork into the roast and easily twist off a piece of meat it's done.

Step 8

Remove the roast and the vegetables from the slow cooker, and tranfer them to a serving platter

Step 9

Now transfer the juices left in the crockpot to a medium-sized pot on your stove - using a strainer to do this to catch any pieces that are still left in it.

Step 10

Bring the juices to a boil, and reduce them until a thick gravy forms

Step 11

Adding a little xanthan gum will help it thicken quicker, and result in more gravy beiing left over to pour on top of the pot roast.

Step 12

Once the grazy is thick, serve it over the pot roast.

Step 13

When the meat is up to temp, set the Instant Pot to "sauté" add the oil, and brown the beef on all sides.

Step 14

Once the beef is brown, add everything except the carrots and kholrabi to the pot.

Step 15

Now close the Instant Pot, and set it to high for about 40 minutes.

Step 16

Then, add the carrots and kohlrabi and cook on high for another 10 minutes.

Step 17

Let the pressure release from the pot, and then transfer the meat and veggies to a serving dish.

Step 18

Switch the cooker over to the "sauté" function, and bring the juices left over to a boil.

Step 19

Once the juices thicken up into a gravy consistency remove from the Instant Pot and serve over the pot roast

Step 20

When the meat gets up to temp add the oil to the Dutch oven and brown the beef on all sides over medium-high heat over the stove.

Step 21

Once the meat has been browned remove it, add the broth & the aminos to the Dutch oven, and scrape down any of the browned residue from the sides/bottom of the oven.

Step 22

When the dutch oven has been deglazed add the meat, and the rest of the ingredients into it.

Step 23

Cover the Dutch oven, and bake at 300°F for 3-4 hours, or until the meat is tender and falling apart.

Step 24

Remove the meat and vegetables from the oven, and set them on a platter for serving.

Step 25

Now remove any excess pieces from the juices remaining in the Dutch oven, and set the oven back over medium-heat on your stove.

Step 26

Bring the juices to a boil, and reduce them into a gravy.

Step 27

*Note: adding about a 1/4 tsp of xanthan gum during the above step can help thicken the juices into a keto gravy. So consider adding some if you have it.

Step 28

Once a gravy forms out of the juices, serve it over the pot roast.