Carbs in Beef Roast
ConstantStruggle
Posts: 89 Member
Holy *kitten*!!! Are there really carbs in Beef roasts?????
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Is meat sweet?0
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If it has some sort of sauce on it, in it or is packaged - yes.1
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Yes, some may come with "seasoning"...whatever that might be. There's usually a sugars in rubs and marinades.1
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If you cook it you can control those additives
But no, no carbs in roast beast2 -
No. It was not packaged. It is straight from the cow. Some seasoning salt and garlic and that's it. Myfitnesspal roast beef in crock pot says it has carbs. I knew that couldn't be true. Thanks for setting me straight0
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if you found an entry that was for roast beef cooked in a crockpot it was someone's custom entry - theirs probably had carbs. Your better bet is to build the recipe yourself, so that the ingredients YOU used are the only ones accounted for. I mean what if that person cooked theirs with carrots and potatoes? No way to know. So making your own recipe is the only thing that makes sense. The link to the recipe builder, if you don't know where to find it: http://www.myfitnesspal.com/recipe/box - personally I use the link up on the right corner for the "old recipe builder" as I have always found the new importing one to be useless.2
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Search for the USDA entry for the cut of meat you roasted.1
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ConstantStruggle wrote: »No. It was not packaged. It is straight from the cow. Some seasoning salt and garlic and that's it. Myfitnesspal roast beef in crock pot says it has carbs. I knew that couldn't be true. Thanks for setting me straight
You entered someone else's recipe, not your own
You need to enter the garlic, seasoning and beef either as individual items or create your own recipe and save it.0 -
If I cook the roast for my family but I personally skip the carrots/potatoes, then I don't end up with carbs, right? They don't leach into the meat?0
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The garlic, depending on quantity, will have some carbs, but not too many.
@Yocum1219 - It really depends on whether you consume any gravy/drippings. I tend to not worry too much about "contact carbs" like that - as it would be whatever starches cook out into the gravy. I dry roast my veg with olive oil or whatever and salt/pepper. I don't cook it in the same, pan, but I'm not big on pot roast style.0 -
Yo yo yo - speakin' of BEEF...
I'm gonna make beef stew probably this week or next, since I got me a 40 oz. boneless chuck arm roast delivered for $19 in my grocery order today. I'll make it like so...
Some or all of the beef, cubed, probably seared lightly, plus:
3-4 quarts of beef broth
A few cloves of garlic
1 or 2 cubed jicama (never used this before, except raw)
8 oz. sliced white mushrooms
8 oz. diced Portabella mushroom caps
Half a big yellow onion, diced small
Fresh parsley
Fresh marjoram
Fresh thyme
salt
pepper
A glug of white wine (I've got some Marsala)
This should make about 6 quarts and last me a long while. Not sure yet if I'll use all the beef or save some for another dish. Since there's no flour, I may or may not sprinkle a tiny dash of xanthan gum into a slurry and stir it into the pot near the end of cooking, to thicken it up a bit.
I forgot carrots. Yes, carrots. Once or twice a year, I'll buy a small "snack size" baggie of peeled mini ones (like, a 5 oz. bag) or one or two single carrots when i want to make a giant dish that calls for them, and cut them very small - the resulting amount would be a tablespoon or two per serving. In the case of beef stew, my preference was to always make it with hunks of potato and carrot, and a lot of onion. Seeing as all 3 of those are very high-carb, and I am not quitting onions anytime soon (FITE ME IRL, I LOVE MAH ONYONS!), I thought jicama would be a nice sub for tatos and the mushrooms would add something special. I'm not a peas or celery in my beef stew type of girl. The broth should have enough veg flavor to carry through.
Thanks for letting me overshare this. I'll update with how it went
I have not had a homemade beef stew in at least two years, it was a winter mainstay dish in my kitchen, pre-keto days.
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Yo yo yo - speakin' of BEEF...
I'm gonna make beef stew probably this week or next, since I got me a 40 oz. boneless chuck arm roast delivered for $19 in my grocery order today. I'll make it like so...
Some or all of the beef, cubed, probably seared lightly, plus:
3-4 quarts of beef broth
A few cloves of garlic
1 or 2 cubed jicama (never used this before, except raw)
8 oz. sliced white mushrooms
8 oz. diced Portabella mushroom caps
Half a big yellow onion, diced small
Fresh parsley
Fresh marjoram
Fresh thyme
salt
pepper
A glug of white wine (I've got some Marsala)
This should make about 6 quarts and last me a long while. Not sure yet if I'll use all the beef or save some for another dish. Since there's no flour, I may or may not sprinkle a tiny dash of xanthan gum into a slurry and stir it into the pot near the end of cooking, to thicken it up a bit.
I forgot carrots. Yes, carrots. Once or twice a year, I'll buy a small "snack size" baggie of peeled mini ones (like, a 5 oz. bag) or one or two single carrots when i want to make a giant dish that calls for them, and cut them very small - the resulting amount would be a tablespoon or two per serving. In the case of beef stew, my preference was to always make it with hunks of potato and carrot, and a lot of onion. Seeing as all 3 of those are very high-carb, and I am not quitting onions anytime soon (FITE ME IRL, I LOVE MAH ONYONS!), I thought jicama would be a nice sub for tatos and the mushrooms would add something special. I'm not a peas or celery in my beef stew type of girl. The broth should have enough veg flavor to carry through.
Thanks for letting me overshare this. I'll update with how it went I have not had a homemade beef stew in at least two years, it was a winter mainstay dish in my kitchen, pre-keto days.
@bjwoodzy - Radish is supposed to be a good potato swap, too, when cooked. And maybe a winter squash could be a partial compromise to carrots? Zucchini would probably pick up the sauce flavor really well, and it can be easily camouflaged! Maybe roast them separately and add toward the end? But I understand you on the onion... If you love something, gotta fit it in. Looks like carrots and onions have similar macros, and a few other things, too....interesting...1 -
Yes, I've had radish roasted in a pan. Still tasted to me like radish, but wet and soggy and since i was hoping they'd resemble potatoes - instead of dry and fluffy, the moisture was still there, and burst in my mouth. Still tasty, Just hot and squishy...um, radish! Not at all crispy. Deceptive, since they looked a lot like red potatoes out of the oven, Lol.
I wonder if zucchini, diced in a coarse chunk, would be the closest texture to well-cooked carrot? I'm not missing carrots that badly, honestly. The jicama was on sale and in season. Radish, more of a thing to buy best in summer, for me. I love it sliced thin for pork tacos/taco salads. Maybe when the big ones are in season again here, I'll try dicing some into a soup. Thanks!1 -
A couple friends who are low carb use young turnip chunks, they are quite low in carb and according to them taste pretty close to potato. They are small and white fleshed with purple tops. Rutabaga is often called a yellow turnip but it is much higher in carbs.0
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That is grams of carbs per 100 gram serving.
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Yes, I've had radish roasted in a pan. Still tasted to me like radish, but wet and soggy and since i was hoping they'd resemble potatoes - instead of dry and fluffy, the moisture was still there, and burst in my mouth. Still tasty, Just hot and squishy...um, radish! Not at all crispy. Deceptive, since they looked a lot like red potatoes out of the oven, Lol.
Yes!! I make them sometimes to have with eggs and sausage. A couple over easy fried eggs on top of the radishes improves them. Because it is weird to look at a plate of delicious red potato looking things and get a juicy radish.1 -
Turnip tastes NOTHING like potatoes imo.....0
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KnitOrMiss wrote: »
That is grams of carbs per 100 gram serving.
OOOOo! I love these pics! Such a helpful visual comparison - i didn't realise eggplant/ aubergine was so low in carbs.0 -
JessiBelleW wrote: »KnitOrMiss wrote: »
That is grams of carbs per 100 gram serving.
OOOOo! I love these pics! Such a helpful visual comparison - i didn't realise eggplant/ aubergine was so low in carbs.
@JessiBelleW - These graphics are from dietdoctor.com. He has them for fruits, grains, meats, etc. Go to the main page and click the header link for low carb, and you can see them all.1
