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I AM ITALIAN AND I love garlic, so the more the better- if you prefer less, just omit it or reduce it. Regular garlic powder will work, but I really suggest the fresh stuff if you like garlic at all- big difference!
1 beef roast (doesn't really matter what kind- of course, the better & more expensive will be better)
2 T. minced garlic (I buy it prepared in a jar)
1/2 c. Pepperoncini juice
1 can (or French's small bottle) Au jus
OPTIONAL: 1 sm. onion, sliced thin
1 4 oz. can sliced mushrooms
Mozzarella (shredded) cheese (1/4 c. per serving)
How To Prepare:
PREHEAT OVEN to 375 degrees.
RUB MINCED GARLIC into the roast. Pour pepperoncini juice over that, and au jus. Bake until tender (I presonally like to shred it so I cook abt. 2 - 2 1/2 hours depending on the size.)
OPTIONAL: SAUTE onion & mushrooms in garlic oil and/or butter. Top the shredded beef with the cheese & onion/mushroom mixture. (Pour some of the juice from the pan over the top to melt the cheese, if desired.
(This is also good in a low-carb tortilla pan fried in garlic oil or butter- add the # of carbs of the LC tortilla.)
Add Pepperonicis, if desired. (Add 1 carb per 2 peppers.)
Number of Servings:
Carbs per serving - include all nutritional information if known:
1 carb. - more if mushrooms, onions, cheese, peppers & tortilla added- still only 5-7 total with a 3-5 g. tortilla.