Tag: black soy beans

Mexican Pot Roast (Keto, Low-Carb, GF)

 

MEXICAN-POT-ROAST

It’s no secret that I love a beef chuck roast. They never disappoint because they are always tender, tasty and versatile.

This delicious Mexican Pot Roast is fabulous! This roast is a new recipe for me but one that I know I will be making again and again. I changed up the original recipe slightly to make it low carb and keto friendly.

Serve the roast and the beans cooked in the liquid and riced cauliflower for a great meal. I added sliced avocado, chopped tomatoes, sour cream and homemade Faux Jalapeno Cornbread.

MEXICAN-POT-ROAST
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Mexican Pot Roast

Course Main Course
Servings 8
Author Amye Melton

Ingredients

  • 4 lb. beef chuck roast
  • 8 cloves garlic
  • 3/4 c. packed fresh cilantro
  • 3 Tbsp. freshly squeezed lime juice
  • 2 Tbsp. chopped chipotle peppers in adobo sauce
  • 1 1/2 Tbsp. tomato paste
  • 1 1/2 tsp. ground cumin
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. black pepper
  • 1 Tbsp. chili powder
  • 2 tsp. dried Mexican oregano
  • 1 (12-oz.) amber beer
  • 2 (15-oz.) cans black soy beans rinsed and drained

Instructions

  • Pat beef roast dry with paper towels and place on a baking sheet.
  • In a food processor pulse the garlic cloves, cilantro and lime juice until chopped fine.
  • Add chipotle peppers in adobo sauce, tomato paste, cumin, salt, garlic powder, onion powder, black pepper, chili powder, and oregano.  Pulse until smooth.
  • Spread half of the cilantro mixture on top of the roast.  Transfer roast to slow cooker with the seasoned side down.  Spread remaining cilantro mixture over the uncovered side of roast.  
  • Carefully pour the beer into the slow cooker, around the sides of the roast.  
  • Cover the slow cooker and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours.
  • About an hour before the roast has finished, gently lift one side of the roast and add the rinsed and drained black beans to the bottom on the cooker.  
  • Serve the roast and beans with the delicious juices.  

Notes

Nutritional Info:
Net Carbs: 5 g.; Fat: 63 g.; Protein: 62 g.; Calories: 883

Keto Chili

 

I have been busy “ketoizing” some of my favorite recipes.  Mainly cold weather foods that my family enjoys.  There are a few that I am getting a little frustrated with, Beef Stew being one of them.  I have discovered an excellent potato substitute, but I just have not found the taste I’m looking for.

Chili is also one of our favorite meals.  There is nothing quite like curling up on the couch with a fire in the fireplace,  a hot bowl of chili, and your favorite movie.
 
I recently read about black soybeans and could not wait to try them!  It took me a while to find them, but I finally found them near my Mom’s house in Cumming, at Whole Foods. (Since making this I have found the black soybeans at Ingles in a neighboring town.)
 

The nutritional facts on a 1/2 cup of black soybeans is 8 grams of carbs and 7 grams of fiber — pretty awesome, making them have only 1 net gram of carbs.

Soybeans are high in protein and fiber, low in saturated fat and cholesterol, lactose-free, and a great source of omega-3 fatty acids.
I thought they were terrific and have plans to stock up on a few cans the next time I visit my mom.

3 1/2 tablespoons of chili powder was perfect for my family, but if you are cooking for people that don’t care for the heat and spice, you may want to add less.  I added diced avocado to my bowl, along with sour cream and cheese and it was fantastic!

 

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Keto Chili

Course Main Course
Servings 8
Calories 392kcal
Author Amye Melton

Ingredients

  • 3 slices bacon diced
  • 2 lb. ground beef or ground venison
  • 1/2 c. diced celery
  • 1/2 c. diced yellow onion
  • 1 (14.5-oz.) can beef bone broth
  • 1 (10.5-oz.) can Chipotle Rotel tomatoes
  • 1 tsp. ground cumin
  • 3 1/2 Tbsp. chili powder or to taste
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. Swerve brown sugar
  • 1 (15-oz.) can black soy beans rinsed and drained

Instructions

  • Cook bacon in Dutch oven until crisp, remove from pan and drain on paper towels, set aside.   
  • Add onion and celery to the pan and cook, stirring, until tender.  
  • Add beef and cook, breaking up, until cooked through.
  • Pour mixture into a slow cooker.  
  • Add broth, Rotel, cumin, chili powder, salt, pepper, Swerve brown sugar, and soy beans, stir to combine. 
  • Cook on LOW for 4 to 5 hours.  
  • Serve topped with shredded cheese, sour cream, and reserved bacon.

Notes

Beef:  
3.5 g carbs
20 g fat
43 g protein
392 calories
 
Ven ison:
3.5 g carbs
17 g fat
43 g protein
362 calories