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I am a meat and potatoes girl through and through.  I would much rather have seconds on dinner than waste my time with dessert.  So, I feel compelled to share this pot roast recipe with all my fellow low carbers!  It’s pretty simple to make this low carb:  just omit the potatoes and don’t add any flour or thickening agents.

Low Carb Pot Roast

3-5 pound chuck roast
sea salt
fresh ground pepper
1 TBL unsweetened butter
3 TBL EVOO
1-2 cups baby carrots
1-2 cups celery (cut 2 inch length)
2 cups onions
1-2 TBL garlic
1 bottle red wine (use a cabernet sauvignon)
8 large fresh thyme sprigs
2 bay leaves
3 TBL tomato paste
1 TBL worcestershire
4 cups chicken stock

Season roast with salt and pepper.  In your largest pot over med high heat sear each side in EVOO, butter and garlic (approx 1 min each side).  Add carrots, celery, and onions.  Saute for 5 minutes.  Add wine, thyme and bay leaves.  Bring to a boil until liquid is reduced by half (approx 10 min).  Stir in tomato paste, worcestershire and chicken stock and bring to a boil again.  Cover and cook for 3-4 hours on med high.  Turn over every 45 minutes.

I usually give the kids most of the carrots.  That will subtract some carbs if you’re doing a strict 20 carbs a day.  The wine yields about 12 carbs so don’t drink the sauce! 

Happy Low Carbing!

Below are more low carb recipes:
Low Carb Shrimp Fettuccine
Grilled Cheese
Low Carb Tuna Noodle Casserole