Yankee Pot Roast Recipe - Low Carb & Healthy
Low carb recipe for Yankee Pot Roast which belongs to the Beef recipe category.
- 2- to 3-pound (1.1- to 1.4-kg) boneless chuck roast
- cup (60 ml) olive oil
- 1 cups (420 ml) water, divided
- 1 medium onion, sliced
- 1 large rib celery, sliced
- 2 small turnips, cut into chunks
- 1 medium carrot, sliced
- cup (30 g) chopped fresh parsley
- 4 ounces (115 g) mushrooms, thickly sliced
- 1 teaspoon liquid beef bouillon concentrate
- 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 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 1 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 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
6 to 8 servings, depending on the size of the roast. A 3-pound
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.