This is a simple slow-cooker roast beef with a plain gravy. The taste of the gravy will be strongly influenced by the beef stock you use – I used Campbell’s liquid stock and we both thought it was a reasonably good substitute for regular carby gravy.
Ingredients:
- 1 kg (2.2 lbs) beef shoulder roast
- 500 ml (16.9 fluid oz) of beef stock
- 1 Tbsp of guar gum
- Salt and pepper
Recipe:
- Put the beef in a slow-cooker together with the beef stock, salt and pepper, and any other spices you want.
- Cook on low for approximately 8 hours.
- Remove the beef from the slow-cooker and allow it to settle for half an hour before carving.
- After removing the beef, add the guar gum to the beef stock and meat juices taking care to sprinkle it over the liquid and whisk immediately to avoid lumps.
- Leave the stock in the slow-cooker on low for another half an hour (while the beef settles) to allow it to thicken into a gravy.
- Serve the sliced beef with the gravy poured over it.
- Note that one serving below is for 170 g (6 oz) of the beef and 1/4 of the gravy.
Nutritional Info:
Calories | Carbs | Fibre | Net Carbs | Fat | Protein | |
---|---|---|---|---|---|---|
Beef | 370 | 0 | 0 | 0 | 7 | 28 |
Beef stock | 5 | 2 | 0 | 2 | 0 | 3 |
Guar gum | 15 | 2 | 2 | 0 | 0 | 0 |
Total | 390 | 4 | 2 | 2 | 7 | 31 |
Per serving (1/1) | 390 | 4 | 2 | 2 | 7 | 31 |
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