Pot Roast

Ingredients:
2 lb chuck pot roast
1/2 cup Onion, chopped
2 cans beef broth
3 T minced garlic
1 cup red wine
2 Tbsp Worcestershire sauce
2 tsp oregano
2 tsp basil
lack pepper to taste
1 tsp liquid smoke

Brown pot roast in Dutch oven on stovetop, using some oil if needed.
Remove from pan and sauté onions in oil until brown.
Return beef to pot and add all ingredients.
Bring to boil, cover, and simmer 2 1/2 – 4 hours.
Check occasionally – may need to add water.
Can thicken gravy with xanthan gum.

Hard to figure carbs, since there was a lot of gravy left that wasn’t consumed.
Total gravy counts: 33 carbs (29 NET carbs)
Total meat counts: 0 carbs