PERFECT KETO POT ROAST - LOW CARB CHUCK ROAST
Keto Pot Roast is an old fashioned New England recipe that is so easy to make and delicious to eat. It's a healthy, one-pot dinner and to make the best low carb pot roast we will show you step by step how easy it is to make because once you put it together everything cooks all by itself and how yummy it is to eat!
Provided by Leigh Oskwarek
Categories Main Courses
Number Of Ingredients 10
Steps:
- Season your meat with salt, pepper, and garlic powder, to taste on both sides of the meat, and let it sit for 30 minutes.
- This next step is to poke holes in your meat with a fork to help tenderize it.
- While the meat is soaking in the spices, it's time to prepare your vegetables. Wash them. Cut up the ones that need cutting.
- The meat is ready to brown. Put some olive oil in the bottom of the dutch oven and turn the burner on high to heat up the oil.
- Brown up the meat on both sides, usually about 2-3 minutes on each side. You want it to brown but not burn. If your burner is too high then turn it down a bit.
- Once the meat is browned up then pour the beef broth over the top of the meat, put the lid on, and bake it in the oven at 300-325 degrees, that also depends on how hot your oven runs. You want it to cook low and slow.
- The next step is to add the veggies. It will only take an hour or even less to cook, so keep that in mind to add the veggies in the last hour of cooking the keto pot roast. When you lift off the lid, be sure to baste the meat juices over the meat and then add the veggies. Place the lid on and continue to cook.
- You will know when the keto pot roast is done because when you put a fork in it, the meat should fall apart, which is called "fork-tender." If it doesn't fall apart then it's not done yet, so cook it longer until it falls apart easily.
- When it's done baste the meat with the juice and serve.
Nutrition Facts : ServingSize 5 oz Pot Roast and a Scoop of Vegetables, Calories 325 calories, Sugar 3 g, Sodium 589.1 mg, Fat 11.6 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 6.3 g, Fiber 1.8 g, Protein 46.5 g, Cholesterol 134 mg
KETO LOW CARB POT ROAST SLOW COOKER RECIPE
The BEST slow cooker pot roast! Includes how to choose the cut of meat for pot roast, prep tips, freezing pot roast, & an easy pot roast slow cooker recipe.
Provided by Maya Krampf
Categories Main Course
Time 10h15m
Number Of Ingredients 10
Steps:
- Season the chuck roast liberally with sea salt and black pepper on all sides, rubbing it in evenly. Let sit for about 30 to 45 minutes to come to room temperature.
- Meanwhile, heat a tablespoon of oil in a large dutch oven or stock pot over medium-high heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until browned. Add the radishes and carrots. Cook for about 5 minutes, until all the veggies are browned on the outside. (Veggies don't have to be soft, just browned.)
- Transfer the veggies to the slow cooker. Arrange the veggies along the sides with a hole in the middle where the pot roast will go.
- Add another tablespoon of oil to the pot. Add the chuck roast and sear on all sides for a couple of minutes, until browned on the outside.
- Add the chuck roast to the center of the slow cooker. Arrange the veggies mostly along the sides, spooning any stuck on the bottom over the top.
- Add the beef broth. Add the fresh rosemary and fresh thyme, partially submerging in broth.
- Close the slow cooker lid. Cook for 10-12 hours on Low or 5-6 hours on High, until the beef is very tender.
Nutrition Facts : Calories 307 kcal, Carbohydrate 2 g, Protein 29 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 104 mg, Sodium 1063 mg, Sugar 1 g, ServingSize 1 serving
LOW CARB POT ROAST
This low carb pot roast recipe is flavorful and delicious. Beef roast and vegetables are slow cooked in a delicious broth gravy until the meat is fall-apart tender.
Provided by lowcarbmaven.com
Categories Dinner
Time 3h15m
Number Of Ingredients 20
Steps:
- Preheat the oven to 300 F and place the rack to the middle position. Trim any visible fat on the outside of the roast. Measure the seasonings into a small bowl. Peel the pearl onions by first slicing off the stem end, then using the blade of a paring knife to help coax the thin skin off of the onion. It will take several minutes to skin them all.
- Heat a large dutch oven over medium heat. Dry the chuck roast with a paper towel and season both sides well with salt and pepper. When the pot is very hot, add the fat and swirl to coat the bottom of the pot. Brown the chuck roast on one side for 4-5 minutes then flip and brown the other side for another 4-5 minutes. Turn the heat to low.
- While the dutch oven is heating and the meat is browning, start preparing the vegetables, adding them to a large bowl as you go. Then, nestle the vegetables in the pot around the browned pot roast. Add the seasonings, sprinkling them evenly over all.
- In a medium bowl, add the wine to the tomato paste little by little while mixing with a small whisk or fork. Then add the beef broth. Pour the mixture over the ingredients in the dutch oven. The liquid should be almost to the top of the roast. If not, add a little more broth until it is. Turn the heat up to medium until the liquid is hot and begins to simmer.
- Cover and place the pot roast into the oven to cook for 3 hours or until the roast is fall-apart tender. It's done when a fork pierces easily all the way through the meat and/or it shreds easily with a fork. Check after 3 hours but it may take as long as 4 depending on how thickly cut the chuck roast is.
- **Check the pot every hour to add water if you have a lose fitting lid. At the end of cooking, replenish the gravy with water and scrape the caramelized bits (spatters) from the side of the pot into the gravy. Skim the fat and check the gravy or for seasoning.
- Turn off the oven and return the pot roast to the oven to keep it warm for up to two hours. Make sure to add more water if needed. If left on the stove top it will keep hot for up to an hour.
Nutrition Facts : Calories 312 kcal, Carbohydrate 8 g, Protein 21 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 74 mg, Sodium 563 mg, Fiber 2 g, UnsaturatedFat 9 g, ServingSize 1 serving
LOW CARB POT ROAST
Steps:
- Season the roast with salt, black pepper, garlic powder and Italian seasoning. Allow the roast to rest for about 30 minutes.
- Meanwhile, prepare your vegetables as necessary: peel, brush, wash, chop etc.
Nutrition Facts : ServingSize 1 serving, Calories 345 kcal, Carbohydrate 4 g, Protein 34 g, Fat 21 g, Fiber 1 g
LOW CARB POT ROAST
Make and share this Low Carb Pot Roast recipe from Food.com.
Provided by chia2160
Categories Meat
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rub seasonings into the roast and chill 30 minutes.
- Puree tomatoes, onions and garlic in processor.
- Place roast and pureed sauce in a large pot and simmer 1-1/2 hours.
- Turn roast and simmer an additional 1-1/2 hours.
- Slice and serve with sauce.
Nutrition Facts : Calories 703.5, Fat 51.9, SaturatedFat 21, Cholesterol 182.6, Sodium 548.1, Carbohydrate 6.6, Fiber 1.3, Sugar 3.2, Protein 49.6
DELICIOUS LOW CARB LEFTOVER POT ROAST CASSEROLE
Make and share this Delicious Low Carb Leftover Pot Roast Casserole recipe from Food.com.
Provided by Dee Licious
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350 degrees.
- Chop Roast into cubes or shred into bite size pieces.
- In a sprayed or buttered casserole dish mix the Roast, left over sauce from Roast, Cream of Mushroom Soup, Shredded Cheddar Cheese, frozen broccoli and Milk.
- If you thaw the broccoli before you add it you likely will not need to cook for 45 minutes, but if you're feeling lazy (like me) then you don't have to thaw it - just make sure you keep the casserole in the oven long enough to get warm!
- Top the mixture with the French Fried Onions.
- Bake in 350 degree oven for 30-45 minutes.
- Stir before serving.
Nutrition Facts : Calories 212.7, Fat 14.6, SaturatedFat 7.4, Cholesterol 31.8, Sodium 729.2, Carbohydrate 10.8, Fiber 3, Sugar 2.6, Protein 11.5
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