Shredded Beef and Gravy
This low carb shredded beef and gravy is the kind of set-it-and-forget-it dinner that actually delivers on flavor. A chuck roast slow cooks for hours until it falls apart, then gets folded into a rich, xanthan-thickened gravy — no flour needed. It’s high-protein, low-carb, and freezer-friendly, so you can prep it ahead and just reheat on a busy weeknight. Serve it over cauliflower rice, protein rice, or low-carb biscuits for a complete meal.
Ingredients
Method
- Add all roast ingredients to a gallon freezer bag. Shake and massage until the spices are fully dissolved into the broth.
- Lay the bag flat and freeze. The day before cooking, move it to the refrigerator to thaw so the juices soak into the roast.
- Place the roast and its juices in the crockpot. Cover and cook on low for 8–10 hours, until it pulls apart easily with a fork.
- Remove the roast from the crockpot and shred it, discarding any large pieces of fat.
- Pour the cooking liquid into a saucepan with the butter and xanthan gum. Bring to a gentle simmer.
- Once the gravy starts to bubble, add the shredded beef, stir, and remove from heat once it reaches your desired thickness. Tip: xanthan gum keeps thickening slightly as it sits, so pull it a touch thinner than you want the final texture.
- Serve over cauliflower rice, Kaizen protein rice, Hero noodles, or ShePrepsSmart low-carb biscuits.
Nutrition
Video
Notes
- Freezing the roast with the seasoning bag lets the flavors soak in as it thaws — plan to move it to the fridge the day before you want to cook it.
- Alternate gravy thickener (higher carb): whisk 2 tbsp cornstarch into 2 tbsp cold water, or 1½ tbsp arrowroot into 2 tbsp cold water, and stir in at the end instead of xanthan gum.
- Refrigerate leftovers in an airtight container for 3–4 days.
- Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave.
