Carbs Per Serving: 13g carbs total
2 1/2 lb pot roast — (2 1/2 to 3 lbs.)
1/8 teaspoon garlic powder
1/8 teaspoon ginger
1/8 teaspoon cilantro leaves, whole
1/8 teaspoon rosemary sprigs
8 twists ground pepper
1/4 teaspoon salt
3 allspice berries
3/4 cup water
How to Prepare:
Mix together all dry ingredients EXCEPT allspice berries in a small bowl. Pour water into bottom of shallow baking pan (I use a shallow glass baking dish), place roast in pan. With your fingers, sprinkle the herb mix all over the top and sides of the roast, pressing into meat
slightly. Use ALL the herb mix.
Drop the berries into the water. Cover roast with lid, place in oven and bake for approximately one hour and 15 minutes. Serve with salad or vegetables. This makes the most moist and tasty pot roast that I’ve ever eaten.
NOTES : Counts for ground pepper not included in totals. Pepper is 4.1 carbs per tablespoon.