By: Dana 8/9/2015
Notes: This can be made with any beef roast. I prefer chuck roast because it has more fat and the meat is more tender.
I use dry spices because fresh ones go bad in the fridge as I don’t use them often. Feel free to use fresh ingredients.
The mushrooms add great flavor, and although eating them is unlikely to cause cravings and derail your zero carb diet, I don’t eat them because the sliminess grosses me out.
This is also good without the cream cheese and sour cream for those of you who don’t tolerate dairy.
Ingredients:
3lb chuck roast cut into stew size pieces
1/2 Tsp – Onion powder
1/4 Tsp – Garlic Powder
1 Tsp – Sea Salt
1/2 Tsp – Black pepper
1/2 Tsp Dill or dill seed
1/2 Cup – of dried or 2 cups of fresh mushrooms
1 Cup – Beef broth
2 Tbs – Dijon mustard
1 Tbs – Worcestershire sauce
1 Cup – Sour cream
4 oz – Cream cheese
Directions:
In a large bowl, mix together all dry ingredients.
Add cut-up meat and mix to coat meat with spices.
Add seasoned meat to the slow cooker.
Mix together broth, mustard, and Worcestershire sauce, then pour over the meat.
Cook on low for 7.5 hours
Add sour cream and cream cheese and cook on High for 20 mins; stir to incorporate the sour cream and cream cheese, then serve in bowls.
For the non zero carb members of your family, throw some cooked rice or pasta in the bowl too. 🙂
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