12 Servings
Pink Himalayan Salt –
to your taste
Black Pepper –
to your taste
2 Tbsp -Olive Oil ( you
can also use avocado or
coconut oil ) This
is optional as the meat
itself will release natural
oils
4 Tbsp – Organic Red
Wine Vinegar
4 teaspoons – Minced Garlic
4 teaspoons – Ground Cumin
4 teaspoons – Dried Oregano
5.5 pounds – Boneless
Beef Chuck
8 ounces – Small Red
Onion, cut into chunks
1 cup – Diced Tomatoes
13 ounces – Sliced
Mushrooms
6.5 ounces – Baby
Carrots, roughly
chopped (optional)
4.5 ounces – Celery
Stalks, roughly chopped
32 ounces – Beef Broth
Pot Roast
BEFORE YOU LEAVE ME A NASTY GRAM, PLEASE NOTE THE FOLLOWING:
1 cup of carrots has = 195mg potassium, 6g carbs, 2.9g sugar, 0.6g protein, and 1.7g fiber. Carrots are OK to eat on a ketogenic diet. (information from the great Dr. Eric Berg).
1 cup of tomatoes = 292mg potassium, 4.8g carbs, 3.2g sugar, 1.1g protein, and 1.5g fiber.
The amount that I used will NOT kick you out of ketosis. We did not use a full cup!
1 serving of this dish:
Fat = 16.1g, Carbs = 5.0g, Dietary Fiber = 1.4g, Protein = 66.2g, and Sugar = 2.2g Yielding 3.6g Net Carbs!
Please note: These Macros are estimates according to the ingredients I used