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70: Author Adam Kosloff and Personal Trainer Mark Spurbeck: Welcome back for another fantastic episode of Low-Carb Conversations With Jimmy Moore and Friends! Today is special for a few reasons: First, Jimmy's not here- he's taking a break to write a new book. Second, It's our special 70th episode. Woot! Of...

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Welcome back for another fantastic episode of Low-Carb Conversations With Jimmy Moore and Friends! Today is special for a few reasons: First, Jimmy's not here- he's taking a break to write a new book. Second, It's our special 70th episode. Woot!
Of course it is also special because of our great guests Adam Kosloff and Mark Spurbeck who are joining Dietitian Cassie and guest-host Kevin Kennedy-Spaien today. Adam is the author of Beyond Caloriegate and the voice of the Escape From Caloriegate podcast and Mark is one of Minneapolis' most prestigious personal trainers through his company Fit Twin Cities.
You can learn all about both of them at:Adam Kosloff's Caloriegate, andMark Spurbeck's Fit Twin Cities
Here are the articles Cassie and Kevin discussed with Mark and Adam:What's the Danger of an All-Fruit Diet?Egg Consumption and Risk of Coronary Heart Disease and StrokeWhy You Should Starve Yourself a Little Bit Each DayEnough Already with the Juice CleansesTwinsCentric: One for the Fat BoysShould Health Insurance Be Like Car Insurance?The RIsk vs. Reward Scale: Are You Using It?Kobe Bryant's Diet Helps Maintain Elite Level of Play
Today's recipe is Adam's dad's pot roast from their book, The 12 Essential Low Carb Cooking Skills: Plus, 49 Simple, Scrumptious Low Carb Diet Recipes.
Pot Roast (Serves 4 to 6)
Pot roast is a good simple one-pot meal that requires a minimum of fussing. Like any braise, it takes some time to prepare. It is easily prepared in a slow cooker. (Follow manufacturer's directions for cooking time and temperature.) This recipe is very basic, but fail-safe.
Ingredients:1 (3 to 4 lb.) pot roast (chuck, top or bottom round)2 tablespoons extra virgin olive oil1 (14 1/2 ounce) can chopped tomatoes2 cups beef stock2 onions, coarsely chopped2 garlic cloves, chopped3 large carrots, peeled and cut on the bias into 1" pieces2 celery stalks, chopped4 ounce cremini mushrooms, quartered1 tablespoon herbs de province2 bay leavesKosher salt and pepperChopped flat-leaf parsley, for garnish
Preheat the oven to 375 degrees. Season the meat on all sides with salt and pepper. In a Dutch oven, brown the meat on all sides in the extra virgin olive oil. Add the tomatoes, the onions, the herbs de province, the bay leaves and the rest of the veggies. Make sure all the herbs and veggies are immersed in the liquid. Bring back to a boil. Tightly cover the pot and place it in the oven. Roast for about 3 hours, or until the meat is tender. When done, remove the pot from the oven. Remove the meat and allow it to rest on a cutting board. If the jus is too thin, return the pot to the stove top and boil to reduce it. The jus should be thin but well-flavored. Correct the seasoning. Slice the meat and serve accompanied by the veggies and jus, garnished with parsley, or, you can serve a few chunks of the beef atop some pureed veggies with a bit of the jus over top and garnished with the parsley (yum!).

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