You're welcome.

I hate how much meat shrinks up when it's cooked... A four pound beef roast will shrink down so much that I look at it and think "How many servings did I think I was going to get from this??!! No way."

The trade-off is that you can save all the broth from your meats (be sure to scrape up all the browned bits from the cooking pan too - that's where all the flavor is), and make a great sauce from it. I often make xanthan thickened gravy to use over mashed cauliflower. Not a true substitute for potatoes and gravy, but it's still a very nice combo.