Braised pot roast of beef (recipe)
| Braised pot roast of beef (recipe) | |
|---|---|
| Name | Braised pot roast of beef |
| Ingredients | Bottom round beef roast • Flour • Salt • Carrots • Onions • Celery rib • Garlic • Bouquet garni • Wine |
| Cooktime (in hours) | 3 |
| Preptime (in hours) | 0.666666667 |
| Totaltime (in hours) | 3.666666667 |
| Keto friendliness | Keto friendly |
| Calories | 658.4 |
| Fat | 40.8 |
| Protein | 62.6 |
| Carbohydrate | 5.6 |
| Fiber | 0.7 |
| Net carbohydrates | 4.9 |
| Sugar | 1.3 |
| Saturated fat | 15.8 |
| Cholesterol (mg) | 193.5 |
| Sodium | 694.7 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Braised pot roast of beef (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Recipe instructions
- Tie roast firmly with string; brush all sides with oil and set on a jelly roll pan; brown slowly on all sides under the broiler; watch closely and do not burn.
- In a heavy saucepan, stir 5 T oil with the flour; continue stirring over moderate heat until roux turns a dark nutty brown,about 10 minutes, do not burn;remove from heat, let cool a bit and stir in beef stock; set aside.
- Preheat the oven to 350 8; using 2 tsp (less if using salted bouillon), salt the meat on all sides and set fat side up in a large, covered roaster or roasting pan with 3\-4\ high sides.
- Place the vegetables, garlic and herb bouquet around the roast and pour in the wine and stock/roux mixture; add more stock if necessary to come almost halfway up the meat.
- Bring to a simmer on top of the stove; cover (use aluminum foil if necessary) and set in the lower third of the oven; bake1/2 hour or until sauce is bubbling quietly; baste with the gravy and turn heat down to 325 8.
- The gravy should continue bubbling gently throughout the cooking so regulate oven accordingly; baste and check every 1/2 hour for another 2 hours; begin testing for doneness with a meat thermometer; remove pan from oven.
- Allow roast to rest 1/2 hour, basting every 10 minutes and turning it several times; remove roast from pan; sieve contents of roaster into a saucepan and squeeze juices out of the braised vegetables into the saucepan.
- Simmer liquid and skim fat from its surface for 1/2 hour; simmer down until the sauce coats a spoon as it will the meat; taste for seasoning and strength; if necessary thin with more stock or thicken with 2T or more of potato flour or cornstarch stirred into several spoons of stock or wine, simmer for 2-3 minutes.
- (Roast may be carved and served at this point but is better if cooked several hours or a day in advance).
- If not serving immediately, pour the sauce around the meat, cover with foil and refrigerate; the roast may be reheated whole or sliced and sauced.
- To reheat whole, cover the meat closely and place in a 300 8 oven or simmer it over very low heat on top of the stove, turning it every 15 minutes until internal temperature is 120 8, about 30-40 minutes; just before serving, cut and discard the trussing string.
-
To reheat sliced and sauced, return the sliced beef and sauce to the roaster or a large baking pan; cover; baste with the sauce every 10 minutes and warm through slowly in a 300 8 oven.
Food tags
Roast Beef, Meat, Potluck, Savory, Weeknight, Brunch, For Large Groups, Oven, Stove Top,
- For further details on KetoMeter, read the Free Keto Diet E-book and explore the Keto Meter Guide.
- Keto friendly foods list with over 15000 foods in color coded tables!
Time:
Prep Time in Hours and Mins:3H40M
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Contributors: Prab R. Tumpati, MD
