As I’ve already mentioned… I didn’t get a chance to read all the details of the meal requirements of the Shake Day Plan. Otherwise, I wouldn’t have made this for dinner. At the end of the day… Having a great meal that helps you to obtain your weight loss goals, is all good!
The fruit part of the program I eat in my ISALean Shakes.
|Chuck Roast 16 oz||Lawry’s low sodium 1/8 tsp|
|Garlic grated 2 tsp||Black peppercorns 5|
|Garlic Roasted 3 cloves||Lettuce shredded 2 cups|
|Ginger grated 2 tsp||1 carrot|
|Cauliflower 100g||1 stalk celery|
|Unsalted Beef Broth 4 oz||1 onion cut in quarters|
|Red wine ¼ cup||1 bay leaf|
|Olive Oil 3 tsp||Ketchup 1 tsp|
|Vinegar 2 tsp||Wasabi 1 tsp|
Preheat oven to 325 degrees. Dry the surface of the Chuck Roast with paper towels. Heat a heavy skillet to medium high heat. Season both sides with the Lawry’s Season Salt and brown the roast on both sides.
Transfer the roast to a roasting pan with the carrots, celery, onion, bay leaf, black peppercorns and cloves of garlic. Add the beef broth and wine and cover the pan with foil.
Braise the pot roast in beef broth with some onion, a carrot, celery and 3 garlic cloves at 325 degrees for 2 ½ hours. You can cook at a lower temperature for a little longer, if you have time (300 degrees for 3 hrs). Either way you want an internal temperature of about 160 degrees.
Just before the roast is done, prepare a steamer for the cauliflower. Remove from the oven and allow to rest, for 15 minutes. Steam the cauliflower while waiting.
Shred the lettuce and make the dressing by grating garlic & ginger, mixing in 2 tsp of the olive oil, vinegar, wasabi and ketchup and set aside.
Slice the beef and plate without the braising liquid. Sprinkle the reserved 1 tsp of olive oil over the cauliflower. Season with salt and pepper if necessary.
Calories: 592 Fat: 37g Sodium: 281mg Potassium: 665mg Carbs: 12g Inflammatory: 817