Rosemary & Thyme Pot Roast

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 ​One of the challenges of transitioning from a southern diet to a keto diet is learning how to make my family’s favorite meals keto friendly.  If you’ve never heard of a ketogenic diet, it is essentially a low carb, moderate protein, HIGH fat diet. Fats don’t mean cakes and pie but nutrient rich foods made by God like avocados, eggs, and BACON!!! But this isn’t a post about the keto life because a.) I am wayyyyy too new to be educating others and b.) this post is about FOOOOOOOD! We LOVE us some pot roast with carrots and mashed potatoes. Paired with a big roll and sweet iced tea, there’s really nothing more ‘merican.  I saw chuck roasts on sale ridiculously cheap at my grocery store the other day so I bought 3 (I’m indulgent, what can I say) and thought I’d figure out what to do with them later. Fast forward to this morning…it’s Sunday. I’m trying to get ready for church and know the clock is closing in quickly on my 8 hour crock-pot window if I want to have dinner on the table at 6pm. And I still never found a recipe for this dadgum roast. So, I did what any other bonafide home cook would do, I whipped something up!
The result was glorious, aromatic, tender, juicy, flavorful pot roast. I’d say it’s a mashup on classic ‘merican pot roast and French dip sandwiches. 
 Feel free to tweak these spice amounts to fit your preferences! Other than your roast (mine was a 2.15 lb chuck roast) this is what you’ll need.  1/4 cup extra virgin olive oil, 1-2 tbsp red wine vinegar, 1 tsp salt, 2 tsp thyme, 2 tbsp rosemary, 2 tsp parsley, and 1-2 tsp garlic powder. Whisk that all together until the oil and vinegar have married. Once your roast is in your crock pot, add enough water so that about half the roast is submerged. Pour your marinade on top of the roast, being careful to not let too much slide off into the water (this will become your crust). Cook on low 8 hours. Remove to cutting board or serving platter (we were so hungry I forgot to get a picture of this part) and let rest 10 minutes before cutting into the meat. Click here for a printable version.  Macros for 1 serving: Fat- 22.3 gCarb- 1 gProtein- 32.3 g **I calculated these macros using the My Fitness Pal app. Please calculate them on your own if you feel these are incorrect or you alter the recipe.** I hope y’all enjoy this recipe! Follow me on Instagram (@keto_in_pearls) to see my keto journey!  KCKO,Anna (p.s., don’t forget to pin this post and share with your tribe!)  


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