Wednesday, November 26, 2008

LOW CARB Crock Pot Roast With Sour Cream Gravy

3 lbs. chuck or pot roast
1 tsp salt
1/4 tsp pepper
1 tbsp oil
1/4 c water
1 tbsp. vinegar
1 tsp. dill weed
3 turnips, cut into chunks
1 carrot, sliced
2 ribs celery, sliced
1 lg. onion
1/2 tsp salt
guar gum or xanthan gum in an amount sufficient to thicken sauce
1 c. sour cream
1 tsp. dill seed

Coat roast with salt and pepper. Brown in oil in skillet. Put vegetables in crock pot, sprinkle with salt, and top with roast. Add water and vinegar. Sprinkle dill weed over meat and cook on low for 10-12 hours or high for 6 hours.

To make gravy, pour off 3 tablespoons drippings and heat. Measure remaining drippings, adding water to make 1 cup. Thoroughly whisk in guar gum or xanthan gum until there are no lumps. Add to hot gravy mixture and heat for 1 minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling.

Serve sauce over meat and vegetables.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.