Beef Roast Au Jus
5 lbs rump roast
2 teaspoons chili powder
1/2 teaspoon celery salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
1 tablespoon minced garlic
I have a new oven 🙂 I put my roast in my roasting pan, frozen….cause I’m a rebel. Before placing in my roaster, I put enough water in the pot to cover the bottom.
I placed each roast in (I used 2 roasts because I will use the leftovers for a quick Chinese, low carb, lunch or soup).
In a separate bowl, I placed all my dry ingredients (which I double because of the 2 roasts, but I did not use all the dry ingredients). I rubbed this on one side of the frozen roast, flipped it over and then rubbed it on the other side.
I put the lid on and I put it in the oven at 350 for about 2 1/2 hours. After that, I pulled the roast out, trimmed off the fat, pulled out the bones and then flipped the roast so it wouldn’t get too dried out. It is now in my oven, on warm and it smells fantastic.
Servings: about 14
Carbs per serving: 1
Parmesan Asparagus Wrapped in Proscuitto
Asparagus, cleaned and snapped
1 package of proscuitto
Heat oil in pan.
Dredge asparagus in parmesan and then wrap it in the proscuitto.
Servings: a bunch 🙂
Carbs per about 5 stalks: 1
Broccoli and Cheese
10 oz. broccoli, steamed
6 slices of Kraft Deluxe American Cheese Slices
Put steamed broccoli in pan; add cheese. Stir. Eat.
Carbs per serving: 2
TOTAL CARBS FOR THIS DINNER: 4