Beef in Beer

The tea, the beer, and the long, slow cooking make this as tender as can be.

YIELD: 6 servings, each with 8 grams of carbohydrates and 1 gram of fiber, for a total of 7 grams of usable carbs and 31 grams of protein.

INGREDIENTS:

• 1/4 cup soy powder or low-carb bake mix
• Salt and pepper
• 2 pounds boneless beef round roast
• Olive oil
• 1 medium onion, sliced
• 1 can (8 ounces) plain tomato sauce
• 1 ca n (12 ounces) lite beer
• 1 teaspoon instant tea powder
• 1 can (4 ounces) mushrooms, drained
• 2 cloves garlic, crushed

INSTRUCTIONS:

1. Combine the soy powder with a little salt and pepper, and dredge the beef in it.
2. Heat a few tablespoons of oil in a heavy skillet over medium-high heat, and sear the meat until it’s brown allover. Place the meat in a slow cooker.
3. In the oil left in the skillet, fry the onion for a few minutes, and add that to the slow cooker, too.
4. Now pour the tomato sauce and beer over the beef. Sprinkle the instant tea over it, and throw in the mushrooms and garlic. Put the lid on the slow cooker, set it on Low, and let it cook for 8 to 9 hours. Good served with pureed cauliflower.

NOTE:

• To keep the carbs super-low, use the lowest-carb lite beer available: Miller Lite or Milwaukee’s Best Light.