How to make Homemade Roast Beef | LOW CARB

I am a few days from 26 weeks pregnant and all I have been craving lately is some lunch meat. I've been dreaming of it. A juicy roast beef sandwich in particular with white American cheese (don't ask me why but it has to be white not yellow LOL), lettuce, tomato and plenty of mayo. Holy... my mouth is watering! They say woman who are pregnant should avoid lunch meat due to the possibility of listeria poisoning. Now, I know a lot of pregnant woman eat lunch meat and are totally fine but this is just one of those things I don't want to mess with. Until today when I make my own homemade roast beef!
There are 2 ways to approach cooking your own roast beef. 1. high heat and quicker cooking time or 2. low and slow.
This recipe is going to be for the low and slow version. I want my roast beef to not have the crust that you would get from cooking it at a higher temperature for less time because I'm going to be making sandwiches or wraps and don't need the crust. Both versions will be on my blog eventually but for today we have the low and slow version. Let's begin!

Homemade Roast Beef
1 top round Beef Roast 2- 2 1/2 lbs (in the video mine is 2.37lb)
1 1/4 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme

Preheat the oven to 225 degrees F.
Rinse and pat the roast dry.
Mix together all the spices. Rub the spices all over the roast. Press the slices into the meat as best as you can.
Place in a roasting pan (or on a foil lined baking sheet) in the oven until the center has reached your desired doneness (see the temperature guide below).
I cooked mine until 135 degrees. This took 2 1/2 hours.
Use a meat thermometer or digital meat probe to determine the temperature.
Once the beef is done cooking allow it to rest for 20 minutes. After that you can slice it and eat it warm or you can follow what I did in the video above- Allow the beef to cool then wrap in parchment paper and plastic wrap and refrigerate overnight.
The next day slice against the grain as thin as possible using a sharp cerated knife or a meat slicer.
Store in the fridge for up to 5 days - if it lasts that long! Enjoy!

Temperature Guide:
120 degrees Rare
126 degrees Medium Rare
134 degrees Medium
150 degrees Medium Well
160 degrees Well Done

*Ways to use this roast beef*
-Sandwiches
-Wraps
-Lettuce Cups
-Make a Steak Salad (romaine, gorgonzola, roast beef and balsamic dressing)
-Serve Warm with Gravy
-Make Roll-Ups with Cheese and Mayo


Roasting Pan I used in this video

iGrill I used in this video

Cabelas Meat Slicer used in the video

lil carb Enchilada Chicken

Break out your crock pots, this is an easy one!!

I'm not trying to sell you this recipe BUTtttttt it's so easy and so flavorful and so juicy that you just have to make it!  I'm bringing out this one for this particular weekend for a couple reasons. I don't think many people eat enchiladas for Christmas Eve or Christmas Day dinner- so this is something to wake up your taste buds. Before the holidays, if you're still running around trying to get all of your holiday shopping, wrapping, cleaning or decorating done OR after the holidays when no one feels like cooking but everyone still wants a home cooked meal.  This recipe pretty much cooks itself and who doesn't love that?! I hope everyone has a wonderful holiday! XO

lil carb Crockpot Enchilada Chicken- Makes 10 servings (1/2 cup each)
1.5 lbs of chicken breast
1 Tbsp Taco Seasoning- link to my homemade taco seasoning
3 garlic cloves, roughly chopped
1 medium onion, roughly chopped
28 oz can enchilada sauce- Low Carb store bought one I use
2 cups shredded Mexican cheese blend (or cheddar)
1 can of black olives, sliced

Into your crock pot add the chicken and sprinkle with taco seasoning.
Add in the garlic, onion, and enchilada sauce. Swirl 1/4 cup of water in the sauce can and add that in as well.
Stir well.
Place the lid on the crock pot and cook on LOW for 6 hours.
Then remove the chicken and shred it with two forks.
Add the chicken back into the crock pot and allow to cook for 1-2 more hours for the chicken to absorb all the juices. (I say 1-2 hours because it is ready after 1 hour but you can let this sit it you're not ready to eat yet.)
Then add the sliced olives and the shredded cheese.
Put the lid back on the crock pot for 15 minutes or until the cheese has fully melted.
Then you are ready to serve this up! Enjoy!

Ways to enjoy this crockpot chicken:
-Serve over sautéed kale or spinach
-Serve cold on a salad with romaine and some pickled jalapeños
-Serve with low carb hard taco shells for a non traditional taco
-Serve with low carb soft wraps- Jason and I did this and Jason made his like a restaurant enchilada with chicken inside, sauce on top with pickled jalapeños, shredded lettuce, chopped tomato and lots of sour cream! Delicious!

Nutritional Information:
Recipe Makes 5 Cups or 10 Servings
Per 1/2 cup serving:
201 Calories
14.7 Grams Protein
2.6 Net Grams Carbs