Easy Keto Slow Cooker Beef Pot Roast with a Rich Gravy (sugar free, gluten free)

Easy Keto Slow Cooker Beef Pot Roast with a Rich Gravy (sugar free, gluten free)

July 26, 2019 22 By William Morgan


Welcome to keto meals and recipes dot com
Today’s video will demonstrate how to make an incredibly easy
slow cooker beef pot roast, and also how to make a rich gravy from the juices
The macronutrient ratio for this beef pot roast and the total quantity of gravy is
1.7 to one with a total carb value of three point eight grams per serving, of which 1.7
grams is a combination of soluble and insoluble fiber, and this is based on a
140 gram or 5 ounce serving of beef. We begin with the ingredients that need to be prepared before they’re placed into the slow cooker
Slice and then chop the onions into small pieces, because you want them to dissolve in the gravy
dice your celery into small pieces and
mince your garlic. I have chosen to use baby carrots because it’s less work
but you can use a full carrot. But first peel it and then cut it into 2-inch pieces
You want larger pieces because you do not want your carrot to dissolve in the gravy
Before starting, also have your other ingredients ready
It’s important to first pat dry your roast and your work surface
so that the salt and pepper will stick to it when you season it
after preparing the vegetables
we begin by making what in Italy is called the soffritto. You might remember it from the Keto Bolognese or
in France, this mix of vegetables is also called a mirepoix
Then pre season all sides of your roast very generously with salt and pepper
This will make the roast much more flavorful
Pre-heat your deep sided frying pan on high heat
When the pan is hot, add the oil, and when the oil just begins to smoke, place the roast into the pan
Sear the roast until it has a crisp brown surface
Do not turn the meat until it is well seared on that side
You will know when to turn the roast because the surface of the meat will release easily
and not stick. If it’s sticking, let it sear a little bit longer on that side
How long it takes to sear on each side will depend on how hot your heat is,
But as a guide consider about two or three minutes per side
Searing helps to enhance the flavor of the meat and if you do not pre-sear the roast,
the end meat will look gray and more like a bland, boiled piece of meat
This bit of extra effort will result in a far superior slow cooker roast, one that will taste better and also look much better
So please do not skip this step. When you have seared all the sides, remove the meat and set aside
then reduce the heat on your stovetop to medium in order to make the soffritto or mirepoix
To the drippings in the pan, add the carrots, either your baby carrots or your chopped carrots, and saute for about one minute
Push the carrots to the perimeter of the pan and add the celery
Sautee for one minute
Add the diced onion, toss a bit and then place the grated garlic on top of the onions. I do this
so that the garlic will not burn and stick to the bottom of the pan
saute for one minute then add your beef stock and
the dry red wine,
the two bay leaves, leave them whole,
the dried thyme and stir all together
Increase the heat to high and, when it comes to a boil, simmer for about five minutes
This will help to de-alcoholize the wine and just leave a great flavour. Then turn off the heat. Here
I’d like to share a word about slow cookers. First, you don’t need an expensive brand name. I have found that
I only use my slow cooker on its basic setting of low or high and adjust the time as I need it. The
same functions are available on a well rated,
inexpensive device. I also prefer a pot that has the ceramic liner rather than the metal as mine does. The ceramic is
easier to clean
now back to the recipe
Ladle about half of the vegetables and liquid you prepared on the stovetop into the bottom of the slow cooker
Then place the braised roast into the center
Pour the remaining juice that is in your bowl on top of the roast
ladle the rest of the liquid on top of the roast to
marinate it, and place the rest of the
vegetables on top. These will add flavor. If you don’t think you have the time to do the preparation in the morning,
you can do everything up to and including adding the last bit of vegetable and liquid the night before
Just cover the liner with cling wrap and refrigerate. In the morning, take the liner out of the refrigerator and place it on your counter.
Try to take the liner out of the fridge as soon as you get up to allow the meat as much time to get back
to the room temperature before setting the timer. It would be ideal if you could leave it out for about an hour. Just
before you leave your house, set the slow cooker timer to low and adjust the time to 6 or 8 hours
how long you leave it depends on when you’ll get home and when you want the meal done by
when you get back
and the time is up, remove the roast from the slow cooker,
placing it into a dish that will collect the juices if they leak, and let the meat rest
The resting process helps the juices to reabsorb
which will make the meat more tender. At the same time, the meat will firm up a bit which makes it much easier to cut
To make the gravy remove about 1 to 2 cups of the liquid and while stirring add 1 tablespoon of glucomannan powder
Stir until the glucomannan is well incorporated
then pour this mixture into the remaining liquid in the crock pot and stir right away to combine. If
you’re going to make the gravy in the crock pot,
cook until you have the desired consistency for your gravy
When you’re done your gravy you’ll find that you have much more gravy than you need for this size roast
I usually serve about half a cup of gravy over the meat per person
unless the person asks for more, which of course they can have. This makes for a great meal for a dinner party or
makes multiple meals over the week
One of the things we do is
make a lettuce roast beef wrap for the next day for lunch, or the next day
we serve it with cauli rice and roasted spring vegetables. As I said, you’re going to have a lot more gravy than you really need
But that’s a good thing. Any gravy that you still have leftover
put it into a good airtight container and freeze it for other uses. This evening
I serve the roast with a mixed green salad with olive oil and the sherry vinegar
We were celebrating a family member’s birthday
so we had to make another cake
The naked vanilla sponge cake with a new frosting I will be sharing with you in the near future
Adding a well-chosen dessert will greatly enhance the good fats
help your overall macro ratio for the meal, so this gives you a good reason why you should have an end of meal treat.
Enjoy, thank you so much for watching this video
See you next time. Please go to the description below for the link to my blog where you can get the written recipe