Roast Beef ideas

mrron2u

So I know I read on here somewhere how LCD people like to cook their roasts and I have one thawing in the fridge right now. My wife wants something different than the usual celery/potatoes/carrots version. I saw where some of you braise them or something. Please share me your favorite way to cook a roast!

Thanks all!

Time2LoseWeightNOW

I sometimes cook a small chuck roast with a can or two of stewed tomatoes...and onions. Seems to help tenderize it.

JessicaLCHF

mrron2u wrote: »

So I know I read on here somewhere how LCD people like to cook their roasts and I have one thawing in the fridge right now. My wife wants something different than the usual celery/potatoes/carrots version. I saw where some of you braise them or something. Please share me your favorite way to cook a roast!

Thanks all!

I used to do them in the crockpot with too much liquid which essentially boils them. After years of trying (I do one roast a week), I finally found the best way is to put it in the slow cooker with 1 Tbsp (that's it) of a liquid and one sliced onion. Then slow cook it on low for about six hours depending on your roast size. It's fall apart tender this way.

I will use a variety of liquids and all seem to work equally well: balsamic vinegar, Italian dressing, beef broth, Worcestershire sauce, etc.

Don't open it, and keep the lid on, but that's the only liquid you need, and maybe you don't need that, I don't know, but I like the flavor, especially of the balsamic.

JessicaLCHF

Ps: I always serve it with sliced avocado that's been marinated in more balsamic. Yum.

(Not my photo, but where I got the idea from and looks similar)

anglyn1

I make a roast with one pack of gravy mix and one pack of ranch dressing seasoning mix and 1/2 cup of water. The mixes have a few carbs but overall not terrible, especially since a lot of the liquid gets left behind when you serve it!

KnitOrMiss

I do my roast just by itself, rubbed in salt and pepper with some garlic poked in for flavor. Sometimes I'll put a cup of broth in the pan to catch the drippings. I usually make broccoli or roasted asapargus with it (smother the broccoli in cheese and butter) and some crappy carby side for my guy... I've been known to pour that juice/broth over my broccoli to melt the cheese, too.... YUM! Now I'm getting hungry. LOL

Edited to add: I typically cook it on a riser, so that it roasts on all sides evenly!

Kitnthecat

Roasts that needs slow moist heat cooking methods, like blade, cross rib or even chuck, go into the slow cooker with about 1.5 cups homemade beef broth that has been mixed with a bit of tamari, sometimes with some canned tomatoes, diced onions...or not. I season the roast all over with sea salt and pepper and garlic, maybe something spicy, and cook it all day. There is not enough liquid to make the meat soggy, and it still gets a browned crust on top. Round roasts could be done this way too, or you might even like to marinate it a bit before it hits the slowcooker...red wine is nice.

Roasts like sirloin or prime rib don't need tenderization, and I do them in the oven in a dutch oven or roaster, on a rack, covered, seasoned all over as you like it. The roast will develop a nice crust, and gravy can be made with the pan drippings after the roast is done. I usually have some beef broth to make the gravy with....adding a bit of thickener and whisking. I use half and half quinoa flour and arrowroot powder. There are some carbs, but nothing weird.

I will roast potatoes for one daughter along with the oven roast. Veggie sides can be anything you like. Now I want roast beef with mashed cauliflower and gravy, or maybe some of my spaghetti squash from my garden.