“A little nonsense now and then is cherished by the wisest men.”  Roald Dahl

I have this friend who has cooking shortcuts that amaze.  And with a little bit of coaxing she’ll share.

One of my all-time frustrations was pot roast.  No matter how many cookbooks I researched or friends I threatened, no one was able to give me a pot roast recipe that I could successfully make.  My pot roast always turned out stringy and tough.  And then…

My dear friend, who could no longer stand my nagging, shared her perfect pot roast recipe with me.  I’ve now made this a half dozen times and every time was a winner.  And it’s lo-carb.  There is a light at the end of the pot roast tunnel!


1 large boneless chuck roast

1 pkg gravy mix

1 pkg au jus mix



Plop the roast into a crock pot.  Sprinkle the contents of both packages on top of the roast. Cover the the crock pot and cook on high for 1 hour.  Turn the heat down to low and cook an additional 6 hours, more or less.

No, you don’t brown the meat first or add any liquid.  The roast is going to look like this.  Fear not.  It’s content knowing that it’s going to be delicious and make people happy.


Now doesn’t that look like a happy pot roast?  But wait, about 6 hours!


Tender and moist and basking in its very own juices.  Notice the parsley sprinkles.  We creative types just can’t seem to control ourselves.

Loveya – The Grandma

lo-carb meats

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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