Easy Low Carb Pot Roast
Comfort food at its best, this Easy Low Carb Pot Roast is simple to toss together and perfect for a dinner party or cozy dinner.
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Cooking tools:
- Dutch oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Aluminum foil
- Paper towel
- Rubber scraper
- Skillet
- Saute pan
- Oven safe cooking vessel with lid
- Oven
- Stove
Ingredients
- 1 ¼ tablespoons Paprika
- 1 tablespoon Kosher Salt
- 2 teaspoons Cumin
- 1 teaspoon Garlic Powder
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Onion Powder
- ½ teaspoon Ground Cayenne Pepper
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Thyme
- 4 pounds Beef Roast (such as a Flat Blade Roast, Bottom Round Roast)
- 3 - 4 tablespoons Avocado Oil (Or regular Olive Oil)
- 1 Red Onion (Chopped)
- 12 ounces Mushrooms (Chopped or sliced. Either Baby Bella or White Button)
- 28 ounces Whole Tomatoes in Purée (1 (28-ounce can))
- 3 Bay Leaves
- 3 - 4 cups Stock or Broth (Beef, Chicken, or Vegetable Stock or Broth. If you have time, I suggest my Homemade Chicken+ Broth.)
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