POT ROAST
Chuck roast
Toasted or regular minced dried onion *
Toasted or regular onion powder
Garlic powder
Salt
Pepper
Any other desired seasonings
Carrots, in large chunks, optional
Other low carb vegetables that are suitable for roasting (onions, celery, turnips, rutabaga, etc.), cut into chunks
Place the roast in a roasting pan or 9x13" baking pan. Sprinkle liberally with your desired seasonings on both sides. Arrange the carrots and other vegetables, if using, around the meat and sprinkle them with seasonings. Cover the pan with heavy foil and roast at 325º for about 4-5 hours until tender.
The number of servings will vary with size of roast
Can be frozen
* You could use a package of dry onion soup mix for this, but keep in mind that the soup mix is pretty high in carbs. Figure about 3 net carbs per serving for the meat only, plus whatever veggies you add. Another option would be to use some low carb Onion Soup Mix.
With Carrots:
Per Serving: 273 Calories; 13g Fat; 32g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
Without Carrots:
Per Serving: 258 Calories; 13g Fat; 31g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
(Add additional carbs for other vegetables)
I was hoping to make some nice gravy with the pan drippings, but I ended up with almost none. Next time I may add a little water or beef broth to the pan while roasting.