I was excited to pick up my shinny new Dutch oven. I’ve been wanting one for a long time, but I wasn’t willing to spend the money on it. Well, since Winter time is right around the corner I knew it would get a lot of use, so I saved my pennies and picked one up. So glad I did! I was really craving something hearty so the first dish I made was Pot Roast. The Pot Roast ending up being so juicy and delicious. It was even ranked right up there next to my fiance’s mother’s pot roast. So you know that is high praise! I served it over Roasted Garlic Mashed Cauliflower. I love adding roasted garlic to cauliflower mash because it makes it so creamy without adding any dairy.
What was your favorite thing to cook in a Dutch oven? I’d love to hear about it in the comments below. 🙂
Low Carb Pot Roast with Roasted Garlic Mashed Cauliflower
3 lb chuck roast2 cups broth (beef or vegetable)
1/2 cup coconut aminos (soy sauce substitute)
2 tsp red wine vinegar
1/2 tsp crushed rosemary
1/2 tsp dried basil
1 onion, peeled and quartered
2 garlic cloves, smashed
2 cups sliced carrots
1 medium head cauliflower, cut into florets
10 cloves roasted garlic (See the method I use)
10 cloves roasted garlic (See the method I use)
Salt and pepper, to tastePreheat oven to 250 F. Season the chuck roast with salt and pepper. Heat 1 Tbsp of oil in a Dutch oven over medium-high heat. Add the roast and sear for 3-4 minutes on both sides. Add the liquid and spices. Stir to incorporate. Next, add the onion and garlic. Cover and cook in the oven for 4 1/2 hours. Add the carrots and cook for another hour or until the meat shreds easily. Once the meat has finished cooking, remove the meat and most of the vegetables (leaving about 1 cup). Skim the fat and then puree the vegetables using an immersion blender or tabletop blender (optional). Bring the liquid to a boil and cook for 10-12 minutes or until the sauce has reduced. Add the beef and vegetables back to the Dutch oven and serve over Roasted Garlic Mashed Cauliflower.
For the Roasted Garlic Mashed Cauliflower, steam the cauliflower until very tender. Add the roasted garlic cloves (start with half of the cloves and add more if you want more garlic taste). Using an immersion blender or countertop blender. Puree the cauliflower and garlic. Season with salt and pepper, to taste.
Net Carb Count*:
Low Carb Pot Roast with Roasted Garlic Mashed Cauliflower: 50 net carbs (for the Pot Roast–8 servings and there may be leftover liquid) and 26 net carbs (for the Roasted Garlic Mashed Cauliflower–yields four 1/2 cup servings)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.Comments: Radishes could be substituted for carrots, but would need to be added to the dutch oven with 2 hours of cooking time left.
Enjoy!
~Karen
Products I used for this meal (click the image for more info or to purchase):
