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

Air Fryer Bratwurst

Preheat air fryer to 350 degrees. 

Cook bratwurst for 15 minutes turning once. 

Air Fryer Chicken Wings and Garlic Parmesan Sauce

 Thawed chicken wings, dry well with paper towels

In a plastic bag, add baking powder about 1/2 cup, garlic powder and salt and pepper

Shake the wings and coat well. Spray the wings with olive oil. 

Preheat air fryer to 380 degrees  cook for 15 minutes, turning over halfway through cooking time  

Finish cooking at 400 degrees for 8 minutes  

Keep warm in the oven at 275 degrees while you cook batches of wings  

Sauce

Melt 1/4 of a stick of butter, sauté a few cloves of garlic

Add 1/ cup Parmesan cheese, black pepper and a little garlic powder  

Heat and then toss wings in sauce  

Low Carb Pork Sausage

 1 lb. ground pork

2 cloves minced garlic

1 tsp fennel or anise seeds

1 tblsp granulated onion

2 tsp granulated garlic

1/2 tsp sage

1 pinch cayenne

1/2 tsp dried thyme

Combine all ingredients. You can crumble and pan fry or make into patties and bake at 325 degrees for 20 minutes. 

Cool and store in freezer bags. 

Spinach Lasagna Low Carb

 3 zucchini, sliced longways (use in place of lasagna noodles)

1 pound ground beef

2 tblsp. onion, chopped

1/8 tsp garlic powder

1/2 cup spaghetti sauce

8 ounces cream cheese 

1 egg

1/8 tsp pepper

10 ounces frozen chopped spinach, thawed & drained

4 ounces mozzarella cheese, shredded

2 tblsp parmesan cheese

Brown the hamburger with the onion; drain off the fat Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium size microwaveable bowl for about 40 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach. Make layers: zucchini slices, the meat mixture, mozzarella, and repeat. Sprinkle with parmesan cheese. Bake at 350 degrees for 30 minutes until hot and bubbly.

Makes 6-9 servings

https://www.genaw.com/lowcarb/spinach_lasagna.html