Peking Slow-Cooker Pot Roast

2 Comments
Slipping slices of garlic into the roast adds wonderful flavor! Plus it allows the marinade to really penetrate the meat.

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. Read More

Pork Chops With Garlic & Balsamic Vinegar Sauce

2 Comments
The garlic and balsamic vinegar sauce had a lovely tangy-sweet flavor. This easy to make sauce only adds 2g of net carbs. Awesome. And yes, that is a slab of butter on the cauliflower! I'm eating low-carb/high-fat after all.

The garlic and balsamic vinegar sauce had a lovely tangy-sweet flavor. This easy to make sauce only adds 2g of net carbs. Awesome. And yes, that is a slab of butter on the cauliflower! I’m eating low-carb/high-fat after all.

I whipped this dish up last night. Easy to make, delicious, and low carb – just the way I like it. The only mistake I made with this dish was slightly over cooking the chops. That’s a mistake I won’t make again. Thankfully they were still tasty.

The recipe comes from low-carb cookbook — 500 Low Carb Recipes by
Dana Carpender. The book’s loaded with great ideas and I plan to try a few in the coming weeks. The egg recipes especially intrigue me. Eggs are a daily staple for us, so recipes that punch them up are always welcome. Hmmmm…I’m starting to drool.

Pork Chops With Garlic & Balsamic Vinegar Sauce
Net Carbs: 2g
*Weight Watchers PointsPlus: 11
Servings: 2-3 servings

*The PointsPlus value will vary based on the weight of your pork chop. For this recipe, I assumed a pork chop that weighs 6 ounces. Adjust accordingly.
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