3.4g Carbs per Serve
Recipe Supplied By: Low Carb Yum
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1/4 teaspoon rosemary
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/4 teaspoon parsley
- 2.5 pound boneless chuck roast
- 2 tablespoons olive oil extra virgin
- 2 strips bacon
- 1 cup water or beef broth
- 1/4 cup apple cider vinegar or dry cooking wine
- 2 tablespoons tomato paste
- 3/4 teaspoon salt
- 4 stalks celery chopped
- 1 small onion chopped
- 2 cloves garlic minced
- 2 bay leaves
Combine seasoning rub ingredients and rub over beef roast.
Heat olive oil in Dutch oven then brown roast on all sides. Place roast into crock pot and cover with bacon strips.
Add water, vinegar, tomato paste, and salt into Dutch oven . Whisk to loosen up the browned pieces on bottom of pan.
Add celery, onion, garlic, and bay leaves into the crock pot.
Pour the liquid from the Dutch over over the contents in the crock pot.
Cook roast on low for 8 hours or high 3-4 hours. Add in cauliflower during the last 30 minutes.