This low carb crock pot recipe gives a tangy Mexican twist of flavor to regular pot roast.
This pot roast has fantastic flavor. You can increase or decrease the spiciness of this recipe to your liking.
As written, the pot roast is only slightly spicy (more flavorful then spicy). You can add extra pepper sauce to it after cooking if you like more heat.
The total amount of carbs in the entire recipe is approximately 18 g. net carbs. The amount of carbs per serving depends on how large your roast is and how much of the seasoning vegetables you eat; if any. My best approximation of the carb count would be between 2 to 3 grams of net carbs per serving. If all you eat is the meat, I would think only a trivial amount of carbs would be present.
I made this in my 5 quart crock pot
(1) 3 to 4 lb. boneless beef chuck roast
1 tsp salt
1 tsp pepper
1 teaspoon of olive oil
1/2 cup of yellow onion (I like to do thin slices and lay it over the roast to flavor it while cooking) [adds 6 g. net carbs total]
8 ounces of canned green chiles [adds approx. 10 g. net carbs]
2 tablespoons chili powder
1 (12oz) bottle of Franks hot sauce [0 carbs]
1 teaspoon of Better Than Bullion Beef Paste (this is what I use, but you could substitute 1 beef bouillon cube) [adds 2 g. carbs]
1 teaspoon of garlic powder
Combine all of the ingredients in your slow cooker (you can cut your roast in half to fit it in a smaller crock pot). Cook on high for approximately 5 to 6 hours or until fork tender.
After cooking, remove the meat and ladle it with some of the crock pot sauce for flavor. Serve with your favorite low carb sides. I like to shred the meat.
If you want to shred the meat, set the roast aside until it has slightly cooled and then shred it with two forks. Mix it with some of the crock pot juices in a bowl for flavor and moistness. I like to use a slotted spoon and add the chilis and onion back to the meat. It is SO flavorful!
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