Pulled Indian beef with low carb roti bread

Pulled Indian beef with low carb roti bread

Prep this Indian inspired pulled beef in the slow cooker before leaving for work and come home to the heady, aromatic experience of warm, exotic spices. Wrap it all in a low carb roti for the perfect finishing touch.

Pulled Indian beef with low carb roti bread

Prep this Indian inspired pulled beef in the slow cooker before leaving for work and come home to the heady, aromatic experience of warm, exotic spices. Wrap it all in a low carb roti for the perfect finishing touch.
USMetric
8 servingservings

Ingredients

Pulled Indian beef
  • 1 (4 oz.) 1 (110 g) yellow onion, sliced into stripsyellow onions, sliced into strips
  • 3 lbs 1.4 kg chuck roast
  • 4 tbsp 4 tbsp garam masala seasoning
  • 2 tsp 2 tsp sea salt
Roti bread
  • 1¼ cups (5 oz.) 300 ml (140 g) almond flour
  • 5 tbsp 5 tbsp ground psyllium husk powder
  • 1 tsp 1 tsp sea salt
  • 2 2 large egglarge eggs
  • 1 cup 240 ml water
  • 2 tbsp 2 tbsp coconut oil for frying
Salad
  • 4 cups (8 oz.) 950 ml (220 g) leafy greens
  • 6 oz. 170 g cherry tomatoes, halved
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Instructions

Indian beef

  1. Place the onion in a slow cooker and place the chuck roast on top. Season with garam masala and salt.
  2. Cook on low heat for 8 hours. Shred with two forks, return to the crock pot and cook on the lowest setting for another 2 hours; this allows the spices to permeate the beef.
  3. Roti bread

  4. In a medium-sized bowl, combine the almond flour, psyllium husk, and salt.
  5. Add the eggs and water. Mix until well combined. Let the dough sit for a couple of minutes until the dough thickens.
  6. Divide the dough into one ball per serving. Place the dough onto a piece of greased parchment paper.
  7. Place another greased piece of parchment paper on top. Using a rolling pin, roll out the dough into a circle with an even thickness throughout. This dough is very forgiving, so if you don’t get the circle quite right, use your hands to adjust it.
  8. Heat a large pan over medium-high heat with coconut oil.
  9. Once hot, place a roti on the pan. If the roti sticks to the parchment, just use your fingers to close up any holes. Fry until golden, then flip and cook through.
  10. Serve the pulled Indian beef with the roti bread and salad.

Tip

No time to make roti tonight? This spicy beef pairs well with our sautéed cabbage... buy a pre-shredded bag and you will be ready in 10 minutes!

Love sauce? Serve with a drizzle of yogurt mixed with garlic and dried mint.

Recommended special equipment

Slow cooker

The original recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

30 comments

  1. TRISH
    Only made the beef, but it was delish. Cooked on low for 6 hrs, cut the meat into smaller chunks then finished at high heat for 1 hr. Added 1/4 cup of water and some butter before serving with an indian coleslaw that was spiced with cumin.
    Reply: #38
  2. Renee
    Go to a Mexican grocery store and invest in a tortilla press, it will cut the prep time down by 75%. Trying to roll the tortillas out by hand is hard, time consuming and messy. I make a double batch, cook and freeze.
    Reply: #3
  3. Johnnie Wells
    Thanks for suggestion, one question I did have though you may know. How is the "marinara" instead of water wouldn't that make the dough difficult to roll?

    Go to a Mexican grocery store and invest in a tortilla press, it will cut the prep time down by 75%. Trying to roll the tortillas out by hand is hard, time consuming and messy. I make a double batch, cook and freeze.

  4. barb
    Tried this with pork roast...worked well. My tortillas are a bit thick, but I will work on them...it is not a bad problem to have...
  5. barb
    I did find that the tortilla dough when refrigerated made tortillas easier to make. The chilled dough on the press is MUCH easier...and even easier than that...freezing the tortillas with the parchment paper between :)
  6. 1 comment removed
  7. AZSalli
    For the tortillas it seemed that 1 cup of water was too much - I ended up with a pancake batter instead of a dough. So my tortillas were a bit thick but delicious!
  8. 1 comment removed
  9. Rene
    This recipe was so delicious! Thank you! I made a double batch and put the entire bowl in the fridge for a few minutes while I made 3 sets of greased up parchment paper presses that were about 8x8 each. My husband and I got an assembly line going and I was in charge of keeping the parchment paper greased and shaping the tortillas and he was the fry master. We knocked out 20 6 inch round tortillas and they were DELICIOUS! I actually think using the parchment paper was super easy. If there is a category below novice with regards to skill level in cooking, that would be us, so we were especially pleased with our success with this. Thank you again, Recipe Masters!! I love this site!
  10. Laura
    This is delicious. I cannot figure out how many ounces one serving is though. Can you please help?
  11. Melissa
    In the slow cooker now... do you really not add any liquid to the slow cooker? Also, is this spicy/hot? I've never had masala but sounds delicious!
  12. arno
    utterly uneatable.
  13. Bruce
    This is an amazing recipe. Melissa (Comment 11) like you I wondered if water was needed when putting ingredients inflow cooker, but decided to simply follow recipe and I can confirm no additional water is needed.
  14. Amanda
    Hi, no water is needed with this recipe, there is so much fat and juices from the meat it’s fine. Don’t forget to shred it and then put it back in for more cooking time.
  15. Delyssa
    How would i adjust the cooking time if I only want to make 6 servings?
    Reply: #16
  16. Kristin Parker Team Diet Doctor

    How would i adjust the cooking time if I only want to make 6 servings?

    Since it's in the slow cooker, you shouldn't need to adjust the time.

  17. Bobby
    Can you make the tortillas ahead of time?
    Reply: #18
  18. Kristin Parker Team Diet Doctor
    Yes, they will refrigerate and reheat well.
  19. Lee
    can I fry the tortillas in butter? I really hate anything with coconut.
    Reply: #25
  20. 1 comment removed
  21. Jennifer
    The Moroccan beef is killer! Loved it with the garam masala, though I decreased the amount; used about 2 tbsp of garam masala and about 1 tbsp of salt. I cooked it on low overnight, about 10 hours, then shredded it, returned it to the juice, and kept it on warm for an additional two hours. Skipped the onions and it didn’t need any water. Didn’t bother with the tortillas, either.

    Delicious topped with chopped avacado, sour cream, a runny egg — or all of the above!

  22. Catherine
    Is this recipe okay to freeze?
    Reply: #23
  23. Kristin Parker Team Diet Doctor

    Is this recipe okay to freeze?

    Yes, this would freeze and reheat very well.

  24. 1 comment removed
  25. Margaret
    Refined coconut oil doesn't smell or taste of coconut. I've tested it on my husband, a lifelong coconut hater, and he agrees. So look for REFINED, not virgin, coconut oil.
  26. Shirley Devlin
    Has anyone tried this in an Instant Pot? I've had such good luck with mine.
  27. Serrena McDonald
    Not sure what I'm doing wrong :( Made this dish twice with different cuts of beef roast but turns out dry and definitely not "shreddable".
    It has still been edible and the flavour is delicious but it needs to be sliced and then served with sour cream even though its mixed with the juices in slow cooker. Never had meat come out of slow cooker so dry after 10 hours (8 hours then slice then another 2 as per recipe) Weird
    Reply: #28
  28. Margaret
    Serrena, I always use a Chuck roast, which is made to be slow-roasted. Also, be sure you're cooking it on LOW.
  29. 1 comment removed
  30. Loretta
    We watered down the tortilla dough and poured the batter into a non stick pan. So instead of tortillas we had more like a crepe. We found the tortillas too hard to keep together . The crepes were delicious.
  31. Andrea
    Agree, Loretta. Really hard to keep the dough together, kept sticking on the paper, even wax paper too. So i ended up forming like package balls and then smashing them into circles on the griddle... came out a little thick but they were good.
    Reply: #32
  32. Crystal Pullen Team Diet Doctor

    Agree, Loretta. Really hard to keep the dough together, kept sticking on the paper, even wax paper too. So i ended up forming like package balls and then smashing them into circles on the griddle... came out a little thick but they were good.

    You made me smile with the smashing :) I am glad you were able to make it work. Psyllium is super absorbant and if it sits a little while, it absorbs more moisture that you might expect.

  33. 3 comments removed
  34. Melissa
    I don't have a slow cooker. Is there any way to make this without one? Thanks!
    Reply: #37
  35. Crystal Pullen Team Diet Doctor

    I don't have a slow cooker. Is there any way to make this without one? Thanks!

    You could try it low and slow in a dutch oven on the cooktop. It will take a few hours, but should work.

  36. Linda
    Sounds amazing! What coleslaw recipe did you use? x

    Only made the beef, but it was delish. Cooked on low for 6 hrs, cut the meat into smaller chunks then finished at high heat for 1 hr. Added 1/4 cup of water and some butter before serving with an indian coleslaw that was spiced with cumin.

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