Sunday, December 11, 2011

Chuck Roast with Rosemary Roasted Vegetables

You ever have one of those moments when your sick and tired of being sick and tired? Well, I'm there. I got on the scale this morning and it groaned under the strain,  said I to myself  "really?" Yeas, really.

My goal is to lose 150 lbs. You know that is a whole adult type person? yeah, .. So, after months of deliberation over which diet to go on,  I decided on Atkins.

 I've set up my profile on line, It 's free. that's nice. and it's all laid out. We all know Atkins. low carb diet.  the critics think it dangerous, because the beginning is restrictive. -20 carb grams a day, but you only eat like that for two weeks. after you increase your carb level. all the while eating fruit, and whole grains.

The thing I like is that you eat real food and not a lot of processed junk. You don't have to buy their shakes and bars, you can make your own snacks. Later as you add carbs. back, it's whole foods, whole grains and real fruits, and nuts.

Well, it is  Sunday, and this is day one. Below is what we're having for dinner--  better get the roast in the crock pot, cause that's the way I like to cook it.

Rosemary is delicious paired with meats, but use it sparingly because it has a very strong flavor and aroma.

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried crumble rosemary
1 chuck roast (about 3 1/2 pounds), 
1 cup small cauliflower florets
1 cup small broccoli florets
1 small red bell pepper, cut in 2 pieces

1. Turn on crock pot.
2. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add vegetables. 
Toss until well coated.
3. Place roast in pot. add a pinch of salt and pepper. Cook for 6 hours. Place vegetables, in a single layer, around roast.
4. cook 40 minutes, until vegetables are hot, and meat is tender.

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