1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (98 page)

Yield:
6 servings

Each with 61 g protein, 4 g carbohydrate, 1 g dietary fiber, 3 g usable carbs.

3 to 5 pound (1.4 to 2.3 kg) beef roast (round, chuck, or rump)

5 or 6 cloves garlic

½ cup (120 ml) cider vinegar

½ cup (120 ml) water

1 small onion

1½ cups (360 ml) strong coffee (Instant works fine.)

1 teaspoon guar or xanthan

Salt and pepper

At least 24 to 36 hours before you want to actually cook your roast, stick holes in the meat with a thin-bladed knife, cut the garlic cloves into
slices, and insert a slice into each hole. Put the garlic-studded roast in a big bowl and pour the vinegar and the water over it. Put it in the fridge and let it sit there for a day or so, turning it over when you think of it so the whole thing marinates.

On the morning of the day you want to serve the roast, drain off the marinade and put the roast in the slow cooker. Thinly slice the onion and put it on top of the roast. Pour the coffee over the roast and onion, put on the lid, set the cooker on low, and leave it alone for 8 hours for a smaller roast or up to 10 hours for a larger one.

When you’re ready to eat, remove the roast from the cooker carefully because it will now be so tender it’s likely to fall apart.

Scoop out 2 cups (480 ml) of the liquid and some of the onions and put them in the blender with the guar. Blend for few seconds and then pour into a saucepan set over high heat. Boil this sauce hard for about 5 minutes to reduce it a bit. Season the sauce with salt and pepper to taste (it’s amazing the difference the salt and pepper make here; I didn’t like the flavor of this sauce until I added the salt and pepper, and then I liked it a lot) and slice and serve the roast with this sauce.

Yield:
If you use a 4-pound (1.8-kg), boneless roast, you’ll get 12 servings

Each with 3 grams of carbohydrates, a trace of fiber, and 34 grams of protein.

Warning: Do not try to make this with a tender cut of beef! This recipe will tenderize the toughest cut; a tender one will practically dissolve. Use inexpensive, tough cuts and prepare to be amazed at how fork-tender they get.

Balsamic vinegar and rosemary give this pot roast an Italian accent.

3½ pounds (1.6 kg) beef round, trimmed of fat

2 tablespoons (30 ml) olive oil

1 large onion, sliced

2 cloves garlic, crushed

1 cup (240 ml) beef broth

1 teaspoon beef bouillon concentrate

¼ cup (60 ml) balsamic vinegar

½ teaspoon dried rosemary, ground

1 cup (240 g) canned diced tomatoes

Guar or xanthan

In a big, heavy skillet, sear the beef in the oil until browned all over. Transfer the beef to a slow cooker. Scatter the onion and garlic around the beef.

In a bowl, stir together the broth, bouillon, vinegar, and rosemary. Pour the mixture over the beef. Pour the tomatoes on top. Season with pepper. Cover the slow cooker, set it to low, and let it cook for 8 hours.

When the time’s up, remove the beef with tongs and place it on a serving platter. Scoop the onions out with a slotted spoon and pile them around the roast. Thicken the juice left in the slow cooker with guar or xanthan and serve it with the beef.

Yield:
8 servings

Each with 42 g protein, 5 g carbohydrate, trace dietary fiber, 5 g usable

This is my favorite thing to do with a pot roast. It has a bright flavor full of tomato, fruit, and ginger.

3- to 4-pound (1.4- to 1.8-kg) boneless chuck or round roast, about 2 inches (5 cm) thick

3 tablespoons (45 ml) olive oil

1 small onion

1 clove garlic, crushed

1 can (14½ ounces, or 410 g) diced tomatoes

1 tablespoon (1.5 g) Splenda

1 teaspoon ground ginger

¼ cup (60 ml) cider vinegar

Place the oil in a large, heavy skillet and brown the roast in it over medium-high heat. When both sides are well-seared, add the onion, garlic, and tomatoes.

In a bowl, stir the Splenda and ginger into the vinegar and add that mixture to the skillet, stirring to combine.

Cover the skillet, turn the heat to low, and let the whole thing simmer for about 1¼ hours. Serve with the vegetables piled on top.

Yield:
A 3-pound (1.4-kg) roast should yield at least 6 servings

Each with 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 47 grams of protein.

This old-time favorite is just as good as you remember.

2½- to 3-pound (1.1- to 1.4-kg) boneless chuck roast

¼ cup (60 ml) olive oil

1¾ cups (420 ml) water, divided

1 medium onion, sliced

1 large rib celery, sliced

2 small turnips, cut into chunks

1 medium carrot, sliced

½ cup (30 g) chopped fresh parsley

4 ounces (115 g) mushrooms, thickly sliced

1 teaspoon liquid beef bouillon concentrate

½ teaspoon guar or xanthan gum

Put the oil in a Dutch oven over medium heat and sear the roast in the oil until it’s dark brown all over. Remove the roast from the Dutch oven.

Put ¼ cup (60 ml) of the water and the sliced onions in the Dutch oven and place the roast directly on top of the onions. Cover the Dutch oven, set the burner to low, and forget about it for 1½ to 2 hours.

Remove the roast again—it’ll be very tender and may break a bit—and add 1 cup (240 ml) of the water and the celery, turnips, carrot, parsley, and mushrooms. Put the roast back in on top of the vegetables and cover the Dutch oven. Let it simmer for another 30 to 45 minutes or until the turnip and carrot are soft.

Remove the roast to a serving platter and use a slotted spoon to pile the vegetables over the roast or in a separate bowl, as you prefer.

Put the last ½ cup (120 ml) of water in the blender with the bouillon and guar and blend for 15 seconds or so until all the thickener is dissolved. Scrape the mixture into the Dutch oven and stir it around to thicken the gravy. Pour the gravy over the roast or put it in a gravy boat or pitcher and

Yield:
6 to 8 servings, depending on the size of the roast. A 3-pound (1.4-kg) roast has 8 servings

Each with 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 28 grams of protein.

Pepperoncini are hot-but-not-scorching pickled Italian salad peppers. You’ll find these in the same aisle as the olives and pickles. They make this beef very special.

2 to 3 pounds (910 g to 1.4 kg) boneless chuck pot roast

1 cup (120 g) pepperoncini peppers, undrained

½ medium onion, chopped

Guar or xanthan

Place the beef in a slow cooker, pour the peppers on top, and strew the onion over that. Cover the slow cooker, set it to low, and let it cook for 8 hours.

When the time’s up, remove the beef, put it on a platter, and use a slotted spoon to scoop out the peppers and pile them on top of the beef. Thicken the juices in the pot with the guar or xanthan. Add salt and pepper to taste and serve the sauce with the beef.

Yield:
6 servings

Each with 24 g protein, 3 g carbohydrate, trace dietary fiber, 3 g usable carbs. (This analysis is for a 2-pound [910-g] roast.)

This classic German pot roast takes advance planning, but it’s not a lot of work and yields impressive results. Don’t forget the Fauxtatoes (page 209) for that gravy!

4 pounds (1.8 kg) boneless beef round or chuck

1 cup (240 ml) cider vinegar

1 cup (240 ml) water

½ onion, sliced

2 bay leaves

1 teaspoon pepper

¼ cup (6 g) Splenda

2 tablespoons (26 g) bacon grease or oil

¼ teaspoon ground ginger

1 cup (230 g) light sour cream (Use full-fat sour cream if you prefer, but it’s no lower carb.)

Guar or xanthan (optional)

Pierce the beef all over with a fork. In a deep, non-reactive bowl (stainless steel, glass, or enamel), combine the vinegar, water, onion, bay leaves, pepper, and Splenda. Place the beef in the marinade and put the bowl in the refrigerator. Marinate the beef for at least 3 days, and 5 or 6 days won’t hurt. Turn it over at least once a day, so both sides marinate evenly.

When the time comes to cook your Sauerbrauten, remove the beef from the marinade and pat it dry with paper towels. Reserve the marinade.

In a big, heavy skillet, heat the bacon grease or oil and sear the beef all over. Transfer the beef to a slow

Scoop the onion and bay leaves out of the marinade with a slotted spoon and put them on top of the beef. Remove 1 cup (240 ml) of the marinade from the bowl and add the ginger to it. Pour this over the beef and discard the remaining marinade. Cover the slow cooker, set it to low, and let it cook for 7 to 8 hours.

When the time’s up, remove the beef to a serving plate. Remove the bay leaves. Stir the sour cream into the liquid in the slow cooker and thicken it with guar or xanthan if you think it needs it. Add salt and pepper to taste and serve the sauce with the beef.

Yield:
10 servings

Each with 38 g protein, 3 g carbohydrate, trace dietary fiber, 3 g usable carbs. Analysis does not include Fauxtatoes.

The Texas BBQ Brisket Sauce on page 472 would be a natural with this.

2 pounds (910 g) beef brisket

1 teaspoon meat tenderizer

½ cup (120 ml) oil

½ cup (120 ml) cider vinegar

1 teaspoon chili powder

2 tablespoons (30 ml) Worcestershire sauce

1 teaspoon Splenda

½ teaspoon pepper

Wood chips or chunks, soaked for at least 30 minutes

Sprinkle one side of the brisket with ½ teaspoon of the tenderizer and pierce the meat all over with a fork. Turn it over and repeat. Put the brisket in a shallow, nonreactive pan.

Mix together the remaining ingredients. Reserve some marinade for basting, pour the rest over the brisket, and turn it once or twice to coat. Let the brisket marinate for several hours at least, and overnight is great.

At least 3 hours before dinner, set up your grill for indirect cooking (put the coals on one side of the grill or leave half the burners off on a gas grill). Add wood chips or chunks. Smoke the brisket for about 3 hours or until tender. Mop the brisket with the reserved marinade every half hour or so, using a clean utensil each time you baste.

Yield:
5 to 6 servings

Assuming 6, each would have 3 grams of carbohydrate if you consumed all the marinade—which you won’t. Figure that you’ll get no more than 1 gram of carb per serving, not including any finishing sauce you might add; 26 grams of protein.

Stand back when you say that! Most Americans have tried one form of brined brisket—corned beef. Well, this may be a brined brisket, but it ain’t much like corned beef—it’s hot and spicy and so yummy that adding sauce would be a sin. Eat it

2 pounds (910 g) beef brisket

2 teaspoons meat tenderizer

2 tablespoons (40 g) kosher salt