Thursday, January 17, 2013

Pot Roast...Mmmmm

I'll admit it. This is my first ever pot roast. My mother never, and I mean never, made a pot roast so I've never had it before. My husband, on the other hand, grew up eating it nearly every day. So, I thought I would give the old chicken breast a break and go for the gold -- and it really paid off.

This recipe is based on one I saw on Trisha Yearwood's Southern Kitchen on Food Network. She kept it simple. I meant to do that too, but in the moment I added garlic and rosemary to add some flavor. What I love about this recipe is, unlike many pot roast recipes, there's no wine or mushroom soup or anything like that so it's 100% on the Ideal Protein program. Just a few simple ingredients and oh so delicious.

You could serve with any veggies. I served with some sauteed green cabbage. Roasted turnips and some broccoli would also be perfect. I chose not to cook turnips in with the roast as I didn't want the fat, but you definitely could and it would be so so tasty.

We ate half and I froze the other half for another night. My son is constantly asking for me to defrost it, so I know it was a hit for sure!

Low Carb Pot Roasted with Sauteed Green Cabbage

Delicious Pot Roast
One 3.5-pound boneless chuck roast (you could do larger also)
Sea Salt
Freshly cracked pepper
2 leeks thinly sliced
1/4 cup apple cider vinegar
3 Tbsp. crushed garlic
2 sprigs fresh rosemary (or 2 tsp. dried)

1. Take a disposable foil pan and line it with a piece of aluminum foil large enough to wrap the whole roast. Add the sliced leeks to the foil.
2. Liberally salt and pepper the roast. Place the roast on the leeks.
3. Cut a few slits and stuff the garlic into the roast. Rub some of the garlic on the outside as well.
4. Place the rosemary sprigs at the bottom of the roast.
5. Pour the vinegar around the roast.
6. Now fold the foil around the roast to completely close it in. Add about an inch of water to the pan around the wrapped roast.
7. Bake at 450 for 3-4 hours, until the meat is fork tender. Check during cooking and make sure that there is water in the pan -- if not, add some in.
8. When it's done, pour the juices into a measuring cup. Transfer the roast to a platter and let rest for 15 minutes before slicing, tenting with foil to keep warm. Skim the fat off of the juices.
9. Slice the roast and serve with the juice.

Adapted from Trisha Yearwood's Roast Beef Recipe:

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