Leftover Beef Roast Recipe

Low Carb Philly Cheesesteak Skillet Cooking LSL

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1. If using raw steak (not leftovers), slice very thin. Season with salt and pepper.
2. Slice the pepper, onions and mushrooms. (1/4-1/8 – inch thick)
3. Heat olive oil in a skillet. Add the onions and cook for 1-2 minutes. Add peppers, mushrooms, salt and cook for 4-5 minutes, until softened and the liquid from the mushrooms has almost  evaporated.

1. If using raw steak (not leftovers), slice very thin. Season with salt and pepper.
2. Slice the pepper, onions and mushrooms. (1/4-1/8 – inch thick)
3. Heat olive oil in a skillet. Add the onions and cook for 1-2 minutes. Add peppers, mushrooms, salt and cook for 4-5 minutes, until softened and the liquid from the mushrooms has almost  evaporated.
4. Add the steak – if using raw shaved steak, cook for 2-3 minutes, if using cooked leftover steak, cook for 1 minute. Add the stock. Cook for 1-2 more minutes.

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• Ratings: 8
• Calories: 77 per serving

• Category: Main Course

lowcarbmaven.comhttps://www.lowcarbmaven.com/low-carb-po…Classic Low Carb Pot Roast with Vegetables & Gravy

WebNov 11, 2016 · By Kim Hardesty This low carb pot roast recipe is flavorful and delicious. Beef roast and vegetables are slow cooked in a delicious …

Ratings: 8Calories: 77 per servingCategory: Main CourseRating: 4.9/5(39)
Total Time: 3 hrs 15 minsCategory: DinnerCalories: 312 per serving1. Preheat the oven to 300 F and place the rack to the middle position. Trim any visible fat on the outside of the roast. Measure the seasonings into a small bowl. Peel the pearl onions by first slicing off the stem end, then using the blade of a paring knife to help coax the thin skin off of the onion. It will take several minutes to skin them all.
2. 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 bottom of the pot. Brown the chuck roast on one side for 4-5 minutes then flip and brown the other side for another 4-5 minutes. Turn the heat to low.
3. While the dutch oven is heating and the meat is browning, start preparing the vegetables, adding them to a large bowl as you go. Then, nestle the vegetables in the pot around the browned pot roast. Add the seasonings, sprinkling them evenly over all.
4. 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. The liquid should be almost to the top of the roast. If not, add a little more broth until it is. Turn the heat up to medium until the liquid is hot and begins to simmer.
Rating: 4.9/5(49)
Total Time: 10 hrs 15 minsCategory: Main CourseCalories: 307 per serving5. Season the chuck roast liberally with sea salt and black pepper on all sides, rubbing it in evenly. Let sit for about 30 to 45 minutes to come to room temperature.
6. Meanwhile, heat a tablespoon of oil in a large dutch oven or stock pot over medium-high heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until browned. Add the radishes and carrots. Cook for about 5 minutes, until all the veggies are browned on the outside. (Veggies don't have to be soft, just browned.)
7. Transfer the veggies to the slow cooker. Arrange the veggies along the sides with a hole in the middle where the pot roast will go.
8. Add another tablespoon of oil to the pot. Add the chuck roast and sear on all sides for a couple of minutes, until browned on the outside.

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