Hi everyone.

My name is Karen but unfortunately I'm not as talented as the main Karen in this list.

I'm a good cook but it's always been cooking stir fry, pasta and anything ethnic I could get my hands on. I have never ever ever cooked a slab of meat and had it turn out ediable.

Now my husband has gone out shopping for what he wants on this diet and I'm looking at a boneless cross rib pot roast and wondering what the heck to do with it. If I call my mother, I know I will be told something to do with roasting with potatoes and carrots but that won't work of course.

HELP!!!!

Karen

i am not sure how many carbs are in this but....
i mix together 1 can of cream of mushroom soup and 1 package of onion soup mix. plop it on top of the roast. put the roast in the crock pot and cook on low for about 8 hours.

the soup flavor cooks into the roast and drips down and makes like a gravy.

the family requests this alot!!

Sprinkle cracked pepper and coarse salt evenly all over the outside. Roast (elevated on a roasting rack if you have one) on the middle oven rack at 350F until the interior temperature reaches about 150F or so (probably around 2 hours for a 3 pound boneless roast).

Remove from the oven, let sit for a few minutes, then carve and eat! My kids love this with pan gravy made from beef stock and some of the drippings from the pan.

You could try this recipe, Karen I made it on the weekend and have eaten the beef several ways since then... very yummy!

SHREDDED BEEF
Recipe Number: 1066
www.RecipePark.com

2 lbs stew meat (chuck) - I used about 3.5 lbs of bottom blade roast/steak
1 1/2 cups water - I upped water to 2 cups since I had more meat
2 cloves garlic
2 t chili powder
1 t vinegar - I used white wine vinegar
2 t oregano
1 t cumin
salt & pepper

Brown the beef in oil on all sides. Add all other ingredients, bring to boil, cover and simmer 1 1/2 hours or longer till very tender (I simmered for 2 hours).

Uncover and boil until liquid almost evaporated. (I couldn’t waste the lovely stock, so took meat out and just reduced broth a bit, then wisked in some heavy cream and a tiny bit of guar gum to thicken.)

With 2 forks, shred the meat.

Serves 4 ~ 2.2 carbs, 1 fiber (1.2 NET carbs), 483 Calories, 36 fat, 36 protein.

This meat would be awesome in a tortilla with salsa and sour cream, over top of “faux” potatoes, as a stew base (add veggies) or as the protein in a Mexican-type salad with greens, cheddar, onion, a bit of salsa and sour cream… avocado too! There would be many uses for it, I’m sure.. if there’s any left after eating it with the cream gravy!

This sounds almost too easy to be true. I need something like this for when it is too yukky to grill a steak. Thanks.

P.S. I agree the ONLY seasoning on a good piece of beff is salt and pepper!