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A great low carb option is roast beef! It is super easy, especially when you use the crock pot to make it. You can have it ready and waiting when you get home for the day. It is quick to get it ready in the morning before you walk out the door. You can add in some vegetables as well to have a complete meal.

I have struggled with making roast for my husband that doesn’t dry out. It seems it is impossible sometimes to get a roast that is both tender and moist. I have tried several recipes, used the crock pot, used the oven, and didn’t really get it right until I made up my own recipe and also began using a cut of beef that was more fatty than I would typically by. I think we get in the habit of looking for the most lean piece we can get with no fat on it to be healthy. However, it is the fat that makes the roast moist!

Along with the cut of meat, I also began browning the roast prior to putting it in the crock pot. I season with salt/pepper and brown on all sides to get a nice crust on it. That helps to seal in some of the moisture as well. *Note this cut of meat was the last of a larger roast I had purchased. I cut it up in to 4 smaller roast but this one had much more fat on it than the others and didn’t yield as much meat.

After the roast is browned on all sides, I put it in the crock pot. While the pan is still hot, I add about 2 cloves of garlic to the pan that I minced. I stir it for a minute to bring out the flavor and add the garlic to the crock pot. I add in the beef broth, cream of mushroom soup, and 2 tablespoons of tomato paste. You can then add in the vegetables you like to use. I normally use onions, red potatoes (lower carb), and carrots. This day, I didn’t have any carrots so I went with just onions and potatoes.

Cook on low for 6 to 8 hours until your roast is at the desired level of “done” and falling apart.

Crock Pot Roast Beef

1 2lb portion of beef roast. (try to get a cut with some fat to keep it moist)
1 can of Cream of Mushroom soup
2 Tbsp of tomato paste
2 cloves garlic, minced
24 oz Beef Broth, enough to cover
Vegetables – 1 onion, about 4 or 5 red potatoes quartered, and carrots.

1. Season your meat with salt and pepper. Heat up a frying pan with about 1 Tbsp of canola oil.

2. Brown the meat on all sides. Remove and place in the crock pot.

3. While the pan is still hot, add in the minced garlic and stir for a minute to release the flavor. Add to the crock pot.

4. Add the cream of mushroom soup, tomato paste, and beef broth.

5. Add the vegetables around the roast.

6. Add more beef broth if needed to make sure vegetables and roast are covered.

*If you want a stronger flavor with the roast, add a second can of cream of mushroom soup.