Look away, vegetarians and vegans. This one’s for the carnivores. I’m going to step out on a limb here and call this the BEST roast beef recipe I’ve ever eaten.
Makes 3-4 servings
A couple slices of roast beef, 1/2 cup mashed cauliflower, 1/4 c gravy, & 1 cup green beans = 10 net carbs (check your own stats with your own ingredients as your stats may vary depending on brand).
INGREDIENTS:
1 organic locally-raised grass-fed roast beef (any size or cut will do as long as it fits in your crock pot)
3 cups water
3 t vegetable or beef bouillon (just be sure it’s MSG free)
1 T crushed garlic
2 T dijon mustard
3 T apple cider vinegar
1 t dried or fresh chopped rosemary
1 t dried or fresh chopped thyme
INSTRUCTIONS:
- Pull your crock pot out of the bowels of your deepest darkest cupboard, give it a good clean, put the roast in, plug it in, and set on high or auto.
- Combine boiled water, bouillon, garlic, mustard, vinegar, rosemary, and thyme, whisk till mostly smooth, and pour over the roast.
- Cook until beef is tender and falls apart easily with a fork (generally 4-5 hours on high setting). Or you can use one of those fancy meat thermometers to tell when it’s done.
- About 40 minutes before the beef is done, prepare mashed cauliflower. About 20 minutes before it’s done put green beans on to boil, then drain and set aside.
- Remove the beef from the crock pot when it is ready, and set on a serving plate, cover in foil to keep warm.
- Strain the beef juices into a medium pot. Turn on high and stir frequently. Whisk 4 tablespoons corn starch into cold water (no lumps!), bring the stock to a boil, then whisk the corn starch water in, stirring till it comes to a boil again and thickens.
- Serve sliced hot beef and mashed cauliflower with a generous helping of gravy alongside steamed green beans with a pat of butter on top, for a delicious comfort food meal. Enjoy!
Plum Hill 