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Another Great Low-Carb Chuck Roast Recipe

Another Great Low-Carb Chuck Roast Recipe
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Another Great Low-Carb Chuck Roast Recipe

This episode’s recipe is perfect for summer grilling! That Nice Boy I Married and I adore a good rib eye, but they’re awfully pricey. Happily, I have learned to marinate big, thick chuck roasts, making them tender enough to grill. You can impress a backyard full of guests with this recipe from The Insulin Resistance Solution!

Ingredients

Units Scale
  • 3 lbs beef chuck roast
  • 1/4 cup dry red wine
  • 3 tablespoons soy sauce
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon brown mustard
  • 1 clove garlic, crushed
  • 3 drops liquid stevia, toffee flavor
  • 1/4 teaspoon papain, scant

Instructions

  1. Using a fork, stab your chuck all over. I mean all over! There should be no more than 1/2″ between holes. Do both sides. Be ruthless.
  2. Lay your chuck in a non-reactive container just big enough to hold it. Alternitively, put it in a big resealable bag.
  3. Put everything else in the blender, and run it for 30 seconds or so. Pour this over your chuck. If you’re using a bag, seal it, pressing out the air as you go.
  4. Either way, now turn the chuck over a few times, so the whole thing is evenly coated with the marinade. Let this sit for at least an hour, possibly 2. If you’re going to leave it longer, cut back on the papain, or your meat may be a little too tender!
  5. When suppertime rolls around, drain the marinade off the meat and discard it. Broil, pan-broil, or grill your chuck till it’s done to your liking – I gave mine 7 minutes per side in a very hot iron skillet.
  6. Let the cooked chuck sit on a platter for 5-10 minutes before carving, to let the juices settle.

Notes

Papain is a papaya enzyme, long used in some meat tenderizers. I’m not crazy about the other ingredients in commercial tenderizers, so years ago I bought a big bag of plain powdered papain. I’ve been working my way through that bag for well over a decade now, and it still works just fine. Apparently, it keeps forever so long as it’s dry. If you don’t want to give cabinet space to the eternal bag of papain, consider splitting it with a few friends.

Nutrition

Find it online: https://www.carbsmart.com/another-great-low-carb-chuck-roast-recipe.html

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