Slow Roasted Italian Pot Roast

 

CROCKPOT CHUCK ROAST

Crockpot chuck roast is Sunday dinner at its best; tender, juicy, mouthwatering beef! Make this pot roast recipe in a slow cooker or a Dutch oven.

PREP TIME: 5 MCOOK TIME: 4 H & 20 MTOTAL TIME: 4 H & 25 M

INGREDIENTS

• 3-pound boneless chuck roast
• 1 tablespoon kosher salt
• 1 teaspoon black ground pepper
• 2 tablespoons extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 cups beef stock
• 2 dried bay leaves
• 1 tablespoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon xanthan gum (optional)
• Handful fresh flat-leaf Italian parsley, chopped (optional garnish)INSTRUCTIONS

1. Rinse the roast in cold water and pat dry with paper towels. Remove any hard fat. Season both sides of the roast with the salt and pepper.
2. Warm a Dutch oven or large heavy-bottomed pot over medium-high heat.
3. Add olive oil to the pot and sear both sides of the roast, about 3-5 minutes per side. Add bay leaves to your slow cooker. I like to use a 6-quart oval for this recipe.
4. Remove the roast from the pot and place it on top of your bay leaves in your slow cooker. Pour the balsamic vinegar, beef stock, rosemary, garlic powder, and onion powder into the pot. Bring to a boil. Stir occasionally, using a wooden spatula to scrape the browned bits from the bottom of the pot.
5. Once the liquid comes to a boil, pour into the slow cooker over the roast. Cover. Cook on high for 3 to 4 hours (until the roast is pull-apart tender) or 6-8 hours on low. When it is done the meat will pull apart with barely any effort. If you have to put muscle into it, let it cook another hour.
6. Remove the bay leaves. Use 2 forks to break the roast into chunks. Remove any large pieces of fat.
7. If you prefer to serve your roast in an au jus, it is ready to serve as is. To turn the au jus into a gravy, sprinkle the xanthan gum over the roast and stir to combine. Garnish with parsley if desired. Serve and enjoy!

DONNA'S NOTES

1. You can skip searing the meat in the Dutch oven and simply place all of the ingredients (except xanthan gum and parsley) in the slow cooker for cook time.
2. Stovetop method - reduce Dutch oven to simmer, cover and cook on low for 7 to 8 hours until the roast is pull-apart tender.
3. You can substitute the balsamic vinegar with red wine for a great twist on this recipe.
4. Add fresh onions, carrots, and potatoes as desired (obviously, it will no longer be keto) and cook on low in slow cooker for 7-8 hours.

Really Good Low Carb Chicken Cordon Bleu

 

Chicken Cordon Bleu Casserole – Low Carb

A healthy version of Chicken Cordon Bleu with layers of chicken, ham, and swiss cheese in a creamy dijon sauce.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: American

 

Servings: 8

 

Calories: 452

 

Author: Taryn

Ingredients

• 2 boneless chicken breasts, pounded thin
• 2 slices deli ham
• 4 oz butter melted
• 6 oz cream cheese softened
• 1 tbsp dijon mustard
• 1 tbsp white wine (optional)
• 1 oz lemon juice
• ½ tsp salt
• 5 oz swiss cheese

Instructions

• Preheat the oven to 350. Put the chicken in the bottom of a 9 x 13 baking dish. Layer the slices of ham on top. 
• In a large bowl with an electric mixer combine the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt. Blend until a thick sauce forms. Spread this sauce over the chicken and ham in the baking dish.
• Lay the slices of swiss cheese on top of the sauce. Bake for 30-40 minutes until hot.
• I broiled it for 2 minutes at the end so the cheese would get more golden and bubbly. If you decided to do that do not leave it unattended. It's very easy to burn the cheese topping.

Notes

 

Make sure to check out the video of this recipe right about the recipe card!

• If you have a bottle of dry white wine open it adds a nice flavor. But I wouldn't open a new bottle just for this recipe. Unless you are planning on having a glass while you cook.
• You can use chicken tenderloins. Just cook, drain the cooking liquid, and then proceed with the rest of the recipe.

Nutrition

Calories: 452 | Carbohydrates: 2g | Protein: 34g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 164mg | Sodium: 916mg | Potassium: 348mg | Sugar: 1g | Vitamin A: 820IU | Vitamin C: 1.4mg | Calcium: 179mg | Iron: 0.8mg

Low Carb Peanut Butter Cookies

 1 cup peanut butter

1 egg

1 cup sugar free sweetener. I use Swerve. 

1 tsp almond extract or maple extract

1/4 cup almond flour

1 tsp baking powder

Bake 12-15 minutes at 350 degrees. 

Makes 16 cookies. 3 cookies per serving

13.3 carbs

8 g fat

4 g protein