Heat a large dutch oven over medium heat. Dry the chuck roast with a paper towel and season both sides well with salt and pepper. When the pot is very hot, add the fat and swirl to coat the …
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Cook over low heat for 1 ½ hours or until beef is tender. Add the turnips, carrots, onion, celery, garlic, and remaining 2 teaspoons salt. Stir to combine. Remove ½ cup of liquid …
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This fantastic low carb pot roast is 6 net carbs per serving! Add the seasonings, sprinkling them evenly over all. In a medium bowl, add the wine to the tomato paste little by little while mixing with a small whisk or fork. Then add the beef broth. Pour the mixture over the ingredients in the dutch oven.
Place the potatoes in a greased casserole dish, then add the remaning ingredients and give it a little mix. Sprinkle a little cheese over the top then bake it uncovered for 25-30 minutes at 350 degrees Fahrenheit. The cheese should be bubbly and just a little browned.
Spray a 9x13 baking pan or 3 quart casserole dish with cooking spray. Add the potatoes to the prepared dish. Add the chopped onion, bread cubes, Velveeta, melted butter and milk. Stir well. Sprinkle the shredded cheese overtop. Bake in a 350 degree oven for 25-30 minutes or until bubbly and heated through.
Heat a large dutch oven over medium-high heat. Add the oil and heat until shimmering. Sprinkle the beef with 1 teaspoon of salt. Add the beef to the pot in a single layer (you’ll likely need to work in batches) and cook until browned on all sides, about 5 minutes per batch. Add additional oil as needed between batches.