Seasoning help for roasts
I love cooking a chuck roast on Sunday and having some for lunch throughout the day. My previous favorite seasoning method was to brown and toss in a packet of dry onion soup mix. At the end strain out the onion bits and thicken the sauce. Looking now the carb count is rather high. Any suggestions for a good, super savory replacement?
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Bocephious I don’t use flour gravy packs. I use dry Italian dressing seasoning, some ranch powder, and some generic onion soup mix, lots of black pepper. The juices I have on the side when it’s done and drink as a broth. To thicken this after, remove that and add to pan to boil up a bit with a little while cream and add cream cheese and a little sour cream. I never put a huge faith in counting these powders. It seems so minimal.
Could try dried herbs, I haven’t went that far. I like what I do with a roast.
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Badmojomn the Ranch and Italian mixes sound interesting. The dry Onion soup mixes have a lot of carbs for just adding flavor.
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Bocephious If you use them sparingly just enough to coat the entire roast it should be okay? I have to have this combo, it sure makes for a good roast.
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I was able to find a recipe that looks like it will work and will take the roast from 5 carbs per down to 1. 2 of the top 4, #2 and 4, are sugar and corn starch in the premade packet. I'm doing the keto thing angry, would rather put those 4 to something I like.
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I made a low-and-slow fall-apart roast a couple of nights ago with just garlic salt and pepper. So, so good. If I'd had dehydrated minced onion, I also would have included that. The trick to roasting this way is to put it in a pan just larger than the roast, add no liquid or vegetables, cover tightly (I used foil under the glass lid), and cook in a 250-degree oven for almost four hours (this was a chuck roast just under 3 pounds). I didn't sear it first either (something I usually do) but it had that extra brown exterior that I think means the Maillard reaction has taken place. So yummy.
