A pot roast is perfect for a comforting weekend meal that also feeds you throughout the week as leftovers! This spicy Italian style version puts a twist on the classic Sunday roast!
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Low Carb Spicy Italian Pot Roast Nutrition* (per 1/20 recipe with juices ~ 110 g):
Energy – 140 Cal
Fat – 7.5 g
Carbs – 2.5 g (Net Carbs – 1.3 g)
Fibre – 1.2 g
Protein – 15.1 g
*Nutrition Information is based off of the measurements below and using the exact ingredients I used. The macros may vary if you are using different Brands, quantities or ingredients.
Low Carb Spicy Italian Pot Roast Ingredients (~20 Servings):
– 2 Tbsp Avocado oil
– Eye of Round Beef Roast (~3 lb raw)
– 2 cups Diced tomatoes
– 1 small Onion, diced
– 4 Garlic cloves, minced
– 1/4 cup chopped hot peppers (I used pickled jalapenos)
– 1 Tbsp Balsamic vinegar (Red wine vinegar would work well too)
– 1 Tbsp Worcestershire sauce
– 2 tsp Sea Salt, split
– 1 tsp Dried Oregano
– 1 tsp Dried Basil
– 1 Tbsp Dried Parsley
– 1 tsp Lakanto Monkfruit sweetener, golden
– Freshly ground Black Pepper to taste
Instructions:
1. Season the roast on all sides with half of the salt and black pepper to taste. Heat a large pan on Medium-High heat then add the avocado oil.
2. Add the roast and sear on all 4 sides to brown.
3. Add the roast to the bottom of a slow cooker.
4. Add all the remaining ingredients to the slow cooker.
5. Within the slow cooker mix the ingredients to incorporate and spoon over top of the roast.
6. Close the lid and set the slow cooker on High for 4 to 6 hours.
7. After it is completed cooking remove the roast from the slow cooker and place on a cutting board and cover with aluminum foil. Let rest for at least 15-20 minutes.
8. Slice and serve!
Check out my last video here – Low Carb Beef and Kale Soup:
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