Holistically Engineered

Grain Free Paleo Recipes and Healthy Living

  • Home
  • About Me
  • Recipe Index
  • My Cookbooks
    • Awaken
    • Squeaky Clean Paleo
    • 5 Ingredient Grain Free Desserts
  • More Than Lemonade
  • Essential Oils
    • Essential Oil Classes & Webinars

Pot Roast with “Potatoes” (Low Carb and Gluten Free)

May 30, 2012 By Karen Sorenson

My latest cooking adventure is Low Carb Crockpot Pork Roast. I am usually pretty busy during the week and I don’t always have time to make dinner.  In order to stay on track with my low carb plan I usually make a large batch of meat (chicken breasts, pork roast, pot roast, etc.)  on Sundays so I can eat off of it all week for lunch and/or dinner.  This past week I decided to make pot roast.  The typical pot roast uses potatoes, but for mine I used radishes.  After being slow cooked in the crockpot they taste just like potatoes.  It is definitely a great replacement!
I used the following ingredients for the Crockpot Pot Roast:
3 lbs beef chuck roast
3 sprigs of fresh rosemary
5 sprigs of fresh thyme
6 whole garlic cloves
3 cups beef broth
1 lb radishes

Add the beef broth and spices (rosemary, thyme, and whole garlic) into the crockpot.  Heat a large skillet on medium-high heat with 1-2 Tbsp of oil.  Season the chuck roast with salt and pepper, to taste.  Sear all sides of the roast for 1-3 minutes for side or until each is browned.  Place the roast into the crockpot.  Cover and cook on LOW for 4-6 hours (you will be adding the radishes later–see below) or until the meat shreds easily with a fork.

Cut the ends of the radishes and cut them in half.  With 1-2 hours leftover cooking, add the radishes and allow to cook with the roast until tender.

Once the roast is done cooking, taste the liquid and add any extra salt and pepper, if necessary.  Remove the meat from the crockpot and shred with a fork.  Also remove the radishes.  To make a sauce, strain the liquid through a mesh strainer and reserve the liquid.  Heat the liquid in a pot and bring to a boil.  Reduce the temperature to a simmer and let the liquid reduce by half.  Serve the sauce over the roast and radishes.

Net Carb Count*:
Pot Roast with Radishes:  15 net carbs (for the entire recipe with the sauce)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: I left out the onions and carrots because I’m not a fan of onions and I didn’t want the added carbs from the carrots.  These can definitely be added, but allow extra time for the onions and carrots to cook (they will take longer than the radishes and MAY be able to handle the full cooking time).  This recipe produces tender and juicy shredded meat that can be eaten as a meal or used in other dishes like eggs or tacos.  I portion the meat and radishes into individual servings and take it with me for lunch or dinner on a busy day.   It’s always a good idea to plan ahead, when possible, and have meals and snacks ready.  It’s the only way for me to stay on track.  Hope you enjoy this recipe!
DISCLAIMER: Not intended to diagnose, treat, or cure any disease. Always consult a doctor or authorize medical professional before changing your diet, medications, etc. PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Some links on this site are affiliate links, including Amazon.com affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Holistically Engineered will receive a small commission. This helps cover some of the costs for this site. I appreciate your support!

You May Also Like:

Ground Beef Skillet (Low Carb and Gluten Free)
Hormone Balancing Strawberry Tulsi Gelatin Bites
Dairy Free Vanilla Ice Cream
Chocolate Orange Layer Cake (Grain Free)

Filed Under: Beef, Sides Tagged With: crock pot, dairy free, faux-tatoes, gluten free, low carb, pot roast, radish, rosemary, slow cooker, thyme, Veggies

« Stewed Summer Vegetables with Chicken (Low Carb and Gluten Free)
Chorizo Chicken (Low Carb and Gluten Free) »
  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Welcome


Hi, I'm Karen! I follow a low carb and paleo diet as I try and reach my goal of losing 100 lbs. I'm also interested in all things healthy and healing my body through food and lifestyle. Read More

My Latest Cookbook!

Newsletter

Stay connected! Sign up for my FREE newsletter!

Check out my eCookbooks

Essential Oils

Get Blog Post Updates in Your Inbox

Popular Posts

Low-Carbing Among Friends Cookbooks

Google

Newsletter

Sign up for my FREE newsletter!

Featured Posts

Copyright © 2019 Holistically Engineered · Foodie Theme by Shay Bocks • Grits Design