Pulled Indian beef with low carb roti bread
- 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
- 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
- 4 cups (8 oz.) 950 ml (220 g) leafy greens
- 6 oz. 170 g cherry tomatoes, halved
- Place the onion in a slow cooker and place the chuck roast on top. Season with garam masala and salt.
- 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.
- In a medium-sized bowl, combine the almond flour, psyllium husk, and salt.
- Add the eggs and water. Mix until well combined. Let the dough sit for a couple of minutes until the dough thickens.
- Divide the dough into one ball per serving. Place the dough onto a piece of greased parchment paper.
- 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.
- Heat a large pan over medium-high heat with coconut oil.
- 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.
- Serve the pulled Indian beef with the roti bread and salad.
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
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.
Since it's in the slow cooker, you shouldn't need to adjust the time.
Delicious topped with chopped avacado, sour cream, a runny egg — or all of the above!
Yes, this would freeze and reheat very well.
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
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.
You could try it low and slow in a dutch oven on the cooktop. It will take a few hours, but should work.