This is a wonderful oven braised pot roast, which cooks more evenly than does a stove-top braised roast. It was adapted from a higher carb version. Very juicy and flavorful. Makes a great gravy. Excellent with cauli-mash.
- 3 1/2 lb chuck roast
- 1 t dried thyme
- 1 t dried rosemary leaves
- 1 t paprika
- 1 T kosher salt
- 1/2 t freshly ground black pepper
Use one 3 to 4 pound boneless chuck roast OR desired cut of beef
Use the spices listed above combined and rub meat thoroughly with the mixture. Marinate the roast at room temperature for 1 hour or wrap and refrigerate overnight (bring to room temperature before cooking).
Preheat oven to 350 degrees F.
Heat 2 Tbsp. of vegetable oil in a casserole with a cover or Dutch oven. Brown meat well on all sides. Remove meat.
Add 2 Tbsp. onion powder, 2 tsp. crushed bottled garlic, 1/4 c. dry red wine, and 1 cup beef broth. Bring to a boil, making sure to scrape any bits from the bottom of the pot with a wooden spoon. Return meat to the pot. Add two bay leaves, cover and bake in the oven 1 hour.
Uncover and turn the meat over. (If you wish to add LC veggies, this would be the time to add them.) Recover and cook another 1 1/2 to 2 hours, or until the meat can easily be pierced with a fork.
Meanwhile, make a beurre manie with 1 Tbsp. butter and 2 Tbsp. Atkin’s Bake Mix (or bake mix of your choice). Use a fork to incorporate the flour into the butter in a small bowl.
Remove the meat to a platter and cover with foil. Put the pot over medium heat. Whisk in the beurre manie and bring to a boil. While the sauce thickens, cut the meat into generous slices. Spoon the sauce over the meat. Sprinkle with 2 Tbsp. chopped parsley.
Serves 6. Carb count, without veggies, is 25 grams for the whole thing, sauce included. If adding LC veggies, adjust carb count accordingly.
Nutritional information, per serving.
Net Carbs: 4.16