Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Main dishes
User Name
Password
Register FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #31   ^
Old Sat, Aug-10-13, 13:33
missymagoo missymagoo is offline
Senior Member
Posts: 658
 
Plan: atkins
Stats: 235/187/158 Female 5'5"
BF:
Progress:
Default

i love this recipe
Reply With Quote
Sponsored Links
  #32   ^
Old Sun, Dec-28-14, 14:52
Lessara's Avatar
Lessara Lessara is offline
Everyday Sane Psycho
Posts: 7,075
 
Plan: Bernstein, Keto IFast
Stats: 385/253/160 Female 67.5
BF:14d bsl 400/122/83
Progress: 59%
Location: Durham, NH
Default

Just curious how many servings does this meal make?
Reply With Quote
  #33   ^
Old Sun, Dec-28-14, 20:41
Meme#1's Avatar
Meme#1 Meme#1 is online now
Posts: 10,830
 
Plan: Atkins DANDR
Stats: 210/188/160 Female 5'4"
BF:
Progress: 44%
Location: Texas
Default

I thought in the beginning it said 12.
But using all those packets, IDK? I think they all have carbs from thickeners, flour and corn starch, especially anything called gravy mix. Plus they must all have MSG and some other preservatives.
Much better to cut up an onion, some garlic, salt,pepper, a few spices like thyme and/or sage and water or chicken broth in the can or box (no msg).
Reply With Quote
  #34   ^
Old Thu, Aug-22-19, 23:14
Verbena Verbena is online now
Senior Member
Posts: 907
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
Default

Misleading title - this isn't roast beef, this is pot roast. Probably quite tasty, but not roast beef. Pot roast might more accurately be called braised beef. Roast beef has been my birthday dinner wish from when I was old enough to express a wish - that would be about 65 years now - so I fancy that I know a bit about a roast. Pot roast is fine; a roast in the oven is something else again.
Reply With Quote
  #35   ^
Old Fri, Aug-23-19, 00:30
Rosebud's Avatar
Rosebud Rosebud is offline
Forum Moderator
Posts: 23,595
 
Plan: Atkins
Stats: 235/135/135 Female 5'4
BF:
Progress: 100%
Location: Brisbane, Australia
Default

You are quite right, Verbena. The title has been amended.
Reply With Quote
  #36   ^
Old Fri, Aug-23-19, 06:07
bluesinger's Avatar
bluesinger bluesinger is offline
Posts: 4,100
 
Plan: Atkins 72~Induction
Stats: 170/140/140 Female 62 inches
BF:24%
Progress: 100%
Location: Nevada Desert, USA
Default

I guess everybody has a favorite way to cook tough meat.
I use my Instant Pot and chuck roast, no bone.
Tomato Sauce (canned)
Leftover coffee (if I have it)
Broth
Sea salt and black pepper
Garlic granules (lots)
Vinegar for added tenderizing

The meat needs to be immersed in liquid.
Reply With Quote
  #37   ^
Old Fri, Aug-23-19, 21:22
Meme#1's Avatar
Meme#1 Meme#1 is online now
Posts: 10,830
 
Plan: Atkins DANDR
Stats: 210/188/160 Female 5'4"
BF:
Progress: 44%
Location: Texas
Default

Wow, I'm just amazed that I posted about it 5 years ago!!!
Where does the time go?
Reply With Quote
  #38   ^
Old Sat, Aug-24-19, 09:35
GRB5111's Avatar
GRB5111 GRB5111 is offline
Senior Member
Posts: 3,041
 
Plan: Ketogenic (LCHFKD)
Stats: 227/186/185 Male 6' 0"
BF:
Progress: 98%
Location: Herndon, VA
Default

Quote:
Originally Posted by bluesinger
I guess everybody has a favorite way to cook tough meat.
I use my Instant Pot and chuck roast, no bone.
Tomato Sauce (canned)
Leftover coffee (if I have it)
Broth
Sea salt and black pepper
Garlic granules (lots)
Vinegar for added tenderizing

The meat needs to be immersed in liquid.

Looks like a great recipe for braising meat. I like the simplicity compared to where this started with the addition of questionable powdered mixes. I'll give it a try. I find vinegar is an essential addition when braising just about anything.
Reply With Quote
  #39   ^
Old Sat, Aug-24-19, 10:35
Lbangle's Avatar
Lbangle Lbangle is offline
Senior Member
Posts: 169
 
Plan: Atkins/Duke diet
Stats: 267/173.8/145 Female 5'4"
BF:
Progress: 76%
Location: USA
Default

I always make my pot roasts on top the stove in a heavy pot. I brown the meat first in some olive oil seasoned with salt and lots of pepper then add the liquids, seasoning and veggies. I don't like roasts as well when done in a crock pot.

Now I do often put the roast in the removable ceramic part of the crock pot to store in the refrigerator AFTER we eat, and then can use the crock pot to warm the leftover roast the next day. I just think it tastes better when browned and cooked on the stove.

I always add onions, peppers (red or green bell peppers) and a couple of carrots and potatoes for hubby, but a great variation down here in the south is to add pepperoncini juice and peppers.....that really gives it a kick!

I usually use a pack of Lipton onion soup mix and I used to use a coke.....haven't tried the diet coke.....good idea. Used to love a coke roast!
Reply With Quote
  #40   ^
Old Sat, Aug-24-19, 23:16
Meme#1's Avatar
Meme#1 Meme#1 is online now
Posts: 10,830
 
Plan: Atkins DANDR
Stats: 210/188/160 Female 5'4"
BF:
Progress: 44%
Location: Texas
Default

I like to brown the roast on all sides, then add the veggies (onions, celery maybe carrots-carbs) around it with herbs like thyme, garlic, garlic and onion powder and bay leaves, s&p and stir to saute which starts the base for flavor.

Then start adding water a little at a time cooking on lowish and stirring to build the base of flavor, add a little more and saute more until you have the liquid you want. Doing it this way you don't need to add any packets or canned broth.

I've even been known to cut slits into the roast and insert garlic all over the roast before browning. That is so good when you cut into the roast and get a slice of cooked garlic.

Last edited by Meme#1 : Sat, Aug-24-19 at 23:22.
Reply With Quote
  #41   ^
Old Tue, Aug-27-19, 12:00
JEY100's Avatar
JEY100 JEY100 is offline
To Good Health!
Posts: 11,171
 
Plan: IF Fung/LC Westman/Primal
Stats: 222/171/169 Female 5' 9"
BF:45%/25.3%/24%
Progress: 96%
Location: NC
Default

This is close to the darling of Pinterest, the Mississippi Roast. (lbangle mentioned it too) Remove the Italian dressing, top with some Pepperoncini.

https://www.delish.com/food-news/a4...is-going-viral/

Low Carb Maven re-worked the recipe with her homemade Ranch dressing mix, replaced the gravy mix...ta-da...keto roast.

https://www.lowcarbmaven.com/slow-c...sissippi-roast/
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
BBC: Atkins Cheer for Beef & Beer PacNW LC Research/Media 1 Thu, May-20-04 11:38
Roast Beef geraldine General Low-Carb 4 Thu, May-08-03 21:59
Peppered Roast Beef... Easy ChloŽ Mae Main dishes 0 Thu, Apr-24-03 16:57
Cooking a Beef Roast MarshaJB Kitchen Talk 2 Sat, Sep-28-02 13:19
U.S. Beef Demand Continues Upward Trend tamarian LC Research/Media 0 Tue, Aug-07-01 19:14


All times are GMT -6. The time now is 14:01.


Copyright © 2000-2019 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.