During a family reunion picnic, someone had the bright idea to bring a “Completely Keto Soft As Butter Roast” instead of the usual fare. The meat, marinated with an exotic blend of spices, tamari sauce, and red wine, then slow-cooked until it practically melted at the touch of a fork, became the talk of the day.
Served alongside a colorful array of keto-friendly roasted vegetables and a fresh garden salad, it was a feast fit for royalty. As the sun began to set, the family gathered around for one last surprise. Instead of dessert, the host unveiled a mini competition: who could come up with the most creative dish using the leftover roast.
The winner? A cheeky cousin who whipped up keto tacos that had everyone asking for the recipe. That day, the roast was not just a meal; it became the centerpiece of a new family tradition, where creativity and flavors blended as beautifully as the memories they created.
Ingredients
- 1 1/2 tsp Pink Himalayan Salt
- 2 Tbsp onion powder
- 3 Tbsp Wheat Free Tamari Sauce
- 1 1/2 Tbsp black pepper
- 5 garlic cloves crushed
- 3 cup chicken broth
- 3 lb flanken meat
- 1 1/2 cup water
- 3/4 cup olive oil
- 1 1/2 cup red wine
Instructions
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Let the meat sit out of the fridge for about an hour or two to reach room temperature. While it does that, mix the olive oil, black pepper, onion powder, garlic crushed and salt. Rub this mix onto the meat while it is reaching room temp.
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Set oven to 450 degrees and sauté the shallots.
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Set the meat into a roasting pan and cook in the oven on 450 until it reaches a nice golden brown.
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Remove from oven and put the shallots under the meat. Pour liquid over the meat. Cover well and return to oven on 250 degrees for 5 hours.
Recipe Notes
