Easy, Low Carb Beef and Broccoli With or Without Merlot

Low Carb Beef and Broccoli With or Without Merlot – I say “with or without” because some people don’t drink wine or use it in their cooking. This recipe can be just as rich and tasty using a splash of red wine vinegar.  Moreover, you can even achieve a flavorful gravy with only some good bouillon and seasonings. 😊

A lot of people today are on quests to get healthy, me included. I haven’t kept my strange afflictions a secret, but I’d rather not harp on them. I just want to find a magic elixir to cure my ills.

The above picture is Jimmie’s plate. He can eat all the carbs he wants. I was there when his doctor said so! LOL

The foods we eat play a major role in keeping us healthy and fit or diseased and miserable. Food should be our first go-to when searching for cures for our health problems.

Low Carb Beef & Broccoli With or Without Merlot

  • 2 lb frozen arm roast
  • 2 heads of fresh broccoli or 32 oz bag frozen
  • 1 cup water
  • 1/2 cup merlot or substitute with 1 beef bouillon packet + 1 tbsp red wine vinegar
  • Salt & Pepper
  • 1 head of cauliflower, cut into pieces and processed into “rice”
  • 1 tbsp corn starch + 1/2 cup water to make a slurry at the end

Turn oven on to 350°F.

Lightly coat both sides of frozen roast with salt and pepper. Place in a lidded roasting pan.

Add water and wine or 1 1/2 cups water. Add a little salt and pepper to the water.

Cover with lid or aluminum foil and roast in oven for 2.5 to 3 hours. Check halfway through to make sure there’s about an inch of liquid in the pan.

Add the fresh or frozen broccoli and return to oven with the lid on for 25-30 minutes, or until broccoli is fork tender.

Remove broccoli and roast from pan. Put the pan with juices on a burner over medium-high heat and bring to a boil. Add the cornstarch slurry and stir to thicken.

Cut up the roast beef and return to pan along with the broccoli and gently mix to coat with gravy.

Homemade Riced Cauliflower

1 head of fresh cauliflower cut into pieces then “riced” in a food processor. Spread on a jelly roll pan and lightly season with salt and pepper. Roast in at 400°F oven for 7-10 minutes, until lightly browned. Stir halfway to evenly roast.

Update: You can now buy cauliflower rice in the frozen vegetable section at most major supermarkets!

What if I’m allergic to BHA and BHT, a preservative found in a lot of foods? You might not be, but I might. Just like some people are allergic to peanuts or penicillin or shellfish or cat hair.

So, the best way to find out is to start eating as close to natural, organic, chemical-free as I can get. I’m not saying I’ll never serve my family all their old favorites, but several times a month sure beats seven days a week of foods that could quite possibly be slowly killing us.

A lot of doctors are jumping on the low carb and keto bandwagon. This recipe fits the bill for both if you leave out the wine and cornstarch. However, occasionally indulging might go a long way in keeping one from feeling deprived. 😃

In conclusion, taking a traditional recipe such a Beef Merlot and changing it to fit your nutritional macros is easier than you think. Find lower carb substitutes with a similar flavor profile. It can be done!

Happy eating! 😊


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