Peking Slow-Cooker Pot Roast Recipe - Low Carb & Healthy
Low carb recipe for Peking Slow-Cooker Pot Roast which belongs to the Beef recipe category.
- 3 to 5 pound (1.4 to 2.3 kg) beef roast (round, chuck, or rump)
- 5 or 6 cloves garlic
- cup (120 ml) cider vinegar
- cup (120 ml) water
- 1 small onion
- 1 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.
If you use a 4-pound (1.8-kg), boneless roast, you'll get 12
Each with 3 grams of carbohydrates, a trace of fiber, and 34 grams of protein.