Slipping slices of garlic into the roast adds wonderful flavor! Plus it allows the marinade to really penetrate the meat.
For the most-tender roasts you need to use a crock pot. It’s easy – just put the roast in with a liquid – and cook for 8 – 10 hours on low heat. The result is pure yum!
My 500 Low Carb Recipes cookbook calls for a pot roast that takes 2 days to make – 1 day to soak the roast in a marinade and the 2nd day for cooking.
Monday I sliced holes in my roast and shoved pieces of garlic into each hole. Then I marinated the roast in cider vinegar and water mixture. The marinating roast sat in the fridge for 24 hours. I rotated the roast about every 4-6 hours to make sure the thing marinated.
The roast will sit in a water and apple cider vinegar marinade for 24 hours.
Tuesday I tossed the roast in the crock pot for about 8 hours. We ended up going out to dinner last night so tonight we’ll enjoy the roast. To keep the roast moist, I stored it with the sauce and plan to heat it up nice and slow.
I did taste my concoction last night and I can honestly say you’ll need the salt and pepper to make the sauce come alive. Once properly seasoned, it tasted awesome. Definitely a dish I’d make again due to its ease.
I’m whipping up some cauliflower mash and steamed broccoli for my sides. Yum.
This recipe really does a great job adding flavor to the roast and tenderizing the toughest roast.
Peking Slow-Cooker Pot Roast
Net Carbs: 3g
Weight Watchers PointsPlus: 9 (for a 4 pound roast; adjust accordingly)
Servings: 12
Ingredients
- 3-5 lbs. beef roast (round, chuck or rump)
- 5-6 garlic cloves, thinly sliced
- 8 ounces apple cider vinegar
- 8 ounces water
- 1 small onion
- 1-½ C strong coffee
- 1 tsp. xanthan gum
- Salt and pepper
Directions
- Using a thin-bladed knife, cut slices into roast. Insert sliced garlic into each hole. Place the roast into a large bowl and pour the vinegar and water over it. Cover the roast and place in refrigerator for 24-36 hours. Be sure to marinate the roast by turning it every 4-6 hours.
- On the day you want to cook it, pour off marinade and place roast in the crock pot.
- Thinly slice onion and place on top of roast.
- Pour coffee over the roast and onion; put lid on crock pot and set temperature on low for 8 hours for a smaller roast or 10 hours for larger one.
- When roast is done, carefully remove it from the crock pot (careful as it is so tender it can start to fall apart).
- Scoop out 2 cups of liquid and some onions; place in a blender with the xanthan gum; blend for a few seconds then pour into saucepan set over high heat. Boil sauce for 5 minutes, to reduce it — my sauce was finished in about 3 minutes so be sure to watch it so it doesn’t burn. Add salt and pepper to taste (it needs salt and pepper!).
- Slice and serve your roast with sauce.