Best Herbed Top Round Roast 3 Net Carbs Recipes

GARLIC HERB BEEF TOP ROUND ROAST RECIPE

Steps:

• The night before you plan to cook the roast, rub 1 1/2 teaspoons of salt evenly over the meat. Wrap tightly with plastic wrap and refrigerate. Or at least do this step 6 hours ahead of cooking.
• At least one hour before roasting, remove the roast from the refrigerator to take the chill off.
• Preheat the oven to 250 degrees F.
• Pat the roast dry with paper towels to remove excess moisture from the meat.
• Rub the roast all over with 1 tablespoon of olive oil.
• In a small bowl mix the remaining 1/2 teaspoon of kosher salt, oregano, thyme, red pepper flakes, black pepper, and garlic.
• Evenly rub the garlic herb mixture on all sides the roast
• Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer. Add the roast and sear on all sides until browned (including the sides and the ends), about 2 to 3 minutes per side.
• Transfer the roast to a wire rack set inside a rimmed baking sheet lined with foil (easy clean up).
• Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare (I remove it at about 123 degrees F it will continue to cook while resting) or 140 degrees F for medium. Do not cook the roast past medium it will be too dry!
• Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve.

HERBED TOP ROUND ROAST - 3 NET CARBS

Steps:

• Pour red wine and water into crockpot; set aside.
• In small bowl, combine herbs, pepper, salt, and olive oil, stir to combine.
• Using clean hands, rub the oil and herb mixture all over the meat.
• Place the roast into the crockpot and sprinkle the garlic and onions around the roast. Lay bacon strips over the roast.
• Cover and cook on low for 10 hours.
• Before serving, flip the roast over in the crockpot, then turn the crockpot off for about 15 minutes. Remove roast to a platter and let it drain for a few minute.
• To serve, use a sharp knife to slice the meat against the grain. If you like, dip the roast in the cooking juices before serving or serve with a small cup of the juice on the side.

HERBED TOP ROUND ROAST

Steps:

• Pour the red wine and water into the slow cooker crock; set aside.
• In a small bowl, combine the herbs, pepper, salt, and olive oil; stir to combine. Using clean hands, rub the oil and herb mixture all over the beef roast. Place the roast into the slow cooker crock. Sprinkle the garlic and onions aroudn the raost and lay the bacon strips over the top of the roast.
• Cover and cook on LOW for 10 hours.
• Before serving, flip the roast over in the slow cooker, then turn the slow cooker off and let the roast rest in the slow cooker for about 15 minutes. Remove roast to a platter and let it drain for a few minutes.
• To serve, use a sharp knife to slice the meat against the grain. If you like, dip the roast slices into the cooking juices before serving, or serve the cooking juices alongside the beef.

LOW CARB CHEESE-STUFFED PORK ROAST - 3 NET CARBS

Steps:

• Heat oven to 450*F.
• Combine spinach, cheese, walnuts, thyme, 1/4 tsp salt, and 1/8 tsp pepper in medium bowl. Set aside.
• Slice pork loin almost in half crosswise, taking care not to cut all the way through.
• Open up like a bok and lay loin flat.
• Spoon stuffing along bottom half of loin.
• Fold loin closed, covering stuffing.
• Use kitchen twice to tie roast together.
• Brush top and sides of roast with oil and season with remaining 1/2 tsp salt and 1/8 tsp pepper.
• Set roast on a rack in shallow roasting pan.
• Transfer to oven, reduce temp to 350*F, and roast until done to taste, about 55 min for medium.
• Transfer roast to cutting board and let stand 10 minutes.
• Meanwhile, strain pan drippings and discard excess fat.
• Return drippings to pan.
• Add thickener, wine, and broth to the pan juices and cook over med heat, stirring constantly, until mixture bubbles and thickens, about 5 minute.
• Season with salt and pepper to taste.
• Remove twine from roast and cut into 1/2-inch slices; serve with pan sauce.