LOW Carb: X-Post: Best Roast you could ask for...just try it...you'll see..!!!

Ok....let's get down to brass tacks here....  i'm a man and i like meat...period....So when I want something with virtually no carbs and very little fat and super low calories, then this is what I love....  this recipe was buried in the forum, so I thought I'd dig it up.  Lots of people loved this the first time around and have added it to many books.  this recipe is one that is used by many people and I simply learned how my mom made roast "savory and zesty".... fix this for your DH and he'll love ya for it...

T.


Savory Roast in a crockpot

take whatever kind of roast you prefer.....as for me I like a rump roast, but I've been known to try others....  the sze will be determined only by your amount of servings...  I like a 2 lb or bigger....

Place in crock pot
Add just enough water to cover the bottom of the crockpot with a centimeter (remember your roast will shrink and give off water!) 

Add one packet of Lipton Beefy-Onion soup mix (leave this DRY) (notice it's Beefy onion not just onion) VERY important!

shut the lid and turn on low for about 5 hours

Add one tablespoon of balsalmic vinegar over the top of the roast, let stand for 30 minutes in the juices (do not baste!)

Serve and make your family and your guests very happy.

there ya go!

T.

Hi Cowboy!!  I've been reading with interest the recipes that you post.  And for inquiring minds, like me, I have to ask, what kind of grocery store do you shop in on your island??  also, when you use heavy cream, you don't mean half and half, right??  I can't wait to try this recipe you have just posted for the savory roast in a crockpot.  Love using my crockpot...but I think I'll have to wait til I travel back to the USA in November for the Beefy-Onion soup mix.  Thanks again for sharing your recipes with us!!  Patti K.

Patty,

Well being on an island is interesting.  We don't have the cool variety of stuff like people on the mainland, so i do depend on ordering from amazon and netrition.com for all of my lowcarb stuff.  I have to be very creative sometime since we lack the variety that most people have.

BUT the nice thing is since we have so many mega-yachts that sail with huge crowds of crew, we do have "gourmet gallery" grocery stores...so I can get extremely high end gourmet items. 

To answer your question about heavy cream, I mean a creme that is 35% fat...yep..high in fat, but when you're doing low carb, you still lose weight even with high fat in your diet.  Now when I do use heavy cream, you can substitute half and half or even full milk if you wish, so feel free to change it if you want. 

I use heavy whipping cream because people doing low carb are already restricted in what a person can do on taste...so i want to give them the taste and still make a healthy option where they can lose weight!  You can try to order the beefy onion from amazon or another online grocer just as cheaply. So no waiting, just go crazy and do it!

I wanted to tell you how proud of my Canadian friends that keep spreading the word about the OH recipe forum!  I am so fortunate that people from the States, Canada, and as far away as France and Austrailia have been coming to the forums, so keep spreading the word and let's keep helping our army of little bellies....

Thanks again!

Thomas

Hey T,

I made this when you first posted on the main forum, and DH was in love.  The next time, I threw in some onions and potatoes (ya know, to make it a real man's meal), and I just ate the beef.  Absolutely fantastic, thank you for all the great recipes!

 

Jo,

I completely appreciate it!  I've always loved this.  My mom always told me the balsamic vinegar "melted" the fat...  too bad that I'm not sure if that trick really works, but it sure does make for a great meal!

I'm always s happy to make sure that others know that they don't have to eat boring things!  And hey...good try with that houseswap thing...hehehehehehe...made me laugh!  thanks for giving me a thumbs up....it's means a lot to me!!!!

T.

I thought the house swap was a good thing. I was going to ask to get in on it. LOL

Hey Buddy, Next time you come back to Oklahoma for a visit we are going to have to "Rent a Cowboy" and have you cook for all of us. Wouldn't that be fun? I am definately going to try this one. They all sound good, but this one is just plain ole down to earth. Love ya like a fat kid loves cake, Rita

By the way when are you coming for a followup?

T,

Do you turn this in the process?  I normally don't turn my roasts in the slow cooker, but wondered if you baste with the soup mix.  Now I will have to try and find something comprable in the soup mixes.....lol.  Oh, and you had something in another receipe recently that I can't figure out what it is, so pardon my ignorance what is Kale?

Anne 

nope you never turn it, you just put on the soupmix (dry) and then follow the rest of the directions and it turns out heavenly....You guys don't have a beefy-onion soupmix down under?  I'll see what I can find for you there...

T.

I'll find something.  My husband wanted a red wine garlic and onion marinade, so I have a roast marinating which I will slow cook tomorrow.  I am thinking of adding some liquid beef stock on the bottom.  I will let you know how it turns out.  I need to go to my good butcher and pick up a really good eye fillet roast and I reckon if I combine a beef soup mix and an onion soup mix I will get it done.

I have not been to the seafood market yet, but I will soon and cook your scallops.  What is Kale?

Anne