Low Carb Du Jour

There is nothing that says “comfort food” like pot roast!  Make it on Sunday morning in a crock pot and by the time it’s ready the whole house smells WONDERFUL!

Many people will try to “fancy” the recipe up.  That’s OK – that’s their choice.  But I think that a chuck roast combined with water and some root vegetables is really all you need.

Don’t bother buying a better, more expensive grade of beef.  The cheapest chuck roast will taste better cooked this way than a more expensive roast ever will.  So don’t waste your money on quality for this recipe – spend that money on quantity instead (especially if you try to eat locally raised beef).

If you are trying to eat low-carb, it’s also the safest recipe while on induction.

Sunday Pot Roast

1 chuck roast (buy a larger roast if you like left-overs)
3-4 rutabagas
5-6 Turnips
1 head celery
1-2 small carrots
3-4 potatoes (not for low-carb)

Rub salt on roast and place in a large crock pot.  Peel rutabagas & turnips and add chunks to crockpot.  Add slices/chunks of cleaned celery & carrot.  If you are not doing low-carb, add potatoes.  Don’t add potatoes if you or anyone in your house is doing low-carb.  The starch will not only stall you, but will make you crave more high-carb foods.  It’s not worth it for a few potatoes.   If you think you’ll be able to tell the difference after cooking – good luck with that.  Once the crock pot is finished cooking the vegetables, they will all look alike and taste pretty much just like a potato.

Add water to just the top of the roast.  Turn crock pot on low and walk away for 6-8 hours.

If you decide to make gravy, use a product called ThickNTHIN instead of flour or corn starch if you are eating low-carb.

Serve with steamed asparagus or a salad.

Enjoy!