Carbs Per Serving: 17 grams carbs total
1 really big beef roast (4-5lbs -or whatever will fit into your biggest pan)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 cup cooking oil
4 cups water
2 teaspoons guar gum
2 tablespoons dehydrated onion flakes
4 ounces sliced mushroom — pieces are fine additional salt and pepper to taste
How to Prepare:
Mix salt, pepper and garlic powder and rub into roast.
Let sit 10 minutes at room temp. Heat oil in a big pan. You want it hot – but not smoking. Put in roast and let brown well, over medium heat, for about 5 minutes per side or until really browned nicely. Once that’s done, Raise heat to high and add water. Bring to
a good boil, cover, reduce heat and simmer for 2 hours -turn roast every 1/2 hour so it doesn’t dry out. Remove roast from water and raise heat. Add in mushrooms and dried onion and let boil for about 2 minutes.
(There should be about 3 cups liquid at this point -you may want to skim off some of the fat on top).
Mix guar gum with 1/2 cup cold water and whisk into the boiling gravy to thicken. Allow to boil for 2 minutes.
Serve hot. NOTES : Counts for guar gum not included – adjust accordingly
- Eggplant Meatball Stack (low-carb-ketogenic-diets.com)