Description
Enjoy slow-cooked shredded beef (in an amazing sauce!).
Ingredients
- 1.12 lbs (504 g) of beef roast, off the bone
- 1 Tablespoon (15 ml) of olive oil
- 1/2 medium onion (55 g), peeled and sliced
- 2 garlic cloves (6 g), peeled and minced
- 1 Tablespoon (5 g) of fresh ginger, peeled and minced
- 2 Tablespoons (30 ml) of vinegar
- 2 cups (480 ml) of hot beef broth
- 1/4 cup (55 g) of Tomato Sauce
- 2 Tablespoons (30 ml) of gluten-free tamari sauce or coconut aminos
- 2 teaspoons (8 g) of erythritol
- 1/2 head of iceberg lettuce leaves (225 g), to serve
- 1 green onion (110 g), thinly sliced, to garnish
- 1/4 red onion (28 g), peeled and very thinly sliced, to garnish
Instructions
- Halve the beef roast along the grain. (Having two pieces will ensure the beef is fully submerged in stock in the slow cooker. This is optional but recommended.)
- Heat one tablespoon olive oil in a large pan and cook the beef until dark and golden on all sides. Remove and set aside.
- In the same pan, heat the second tablespoon of olive oil and cook the onions, garlic, and ginger until the onions have completely softened and caramelized.
- Deglaze the pan with the red wine vinegar. Once the vinegar has cooked out, pour in the beef broth to warm through for a minute.
- Tip the entire mixture into a slow cooker and add the browned beef piece(s). Cover and cook for 3 hours. After 3 hours, remove the beef and set aside, covered with foil, to rest.
- Pour the leftover mixture from the slow cooker to a clean pan on the stove. Add the tomato sauce and tamari. Reduce the mixture over moderately high heat to one-third of the original yield, stirring occasionally. Stir in the erythritol.
- In the meantime, after the beef has rested for at least 10 minutes, use two forks to shred. Add the pulled beef to the warm sauce and stir well to combine.
- Serve the shredded beef inside the lettuce leaves and garnish with the onions. Wrap the lettuce around the shredded beef and enjoy as a healthy Keto wrap!
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
Nutrition
- Calories: 221
- Sugar: 2 g
- Fat: 17 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 11 g