Welcome to another Carbie Doll edition of low maintenance low carb cooking. This week, I tackled another roast (we like roasts…they’re super easy, super yummy, super filling, and super leftover producery). Mine  is a version of the traditional Yankee pot roast using venison shoulder. You can use chuck or beef shoulder as well.  Keep in mind, if you’re doing  one of the more popular low carb diets, this recipe is probably better suited to a maintenance phase as potatoes and carrots are higher carb veggies. You can try substituting veggies like mushrooms and celery if you’d like.

Here’s what you’ll need:

1 medium sized bonless venison shoulder roast (approx 3 lbs)    Cost: around. $2.00-3.00 per pound
1  package of onion soup mix    Cost: Approx $0.50
1 large onion- halved and sliced  Cost: Approx $0.25
5-6 medium potatoes, quartered and sliced Cost: Approx $3.00
1 medium bag of pre-sliced carrots   Cost: Approx $2.00/bag (You can go cheaper but more labor instensive by getting whole carrots and peeling and slicing yourself…I, however shun peeling and slicing if at all possible.)

Rinse the venison/beef shoulder, pat it dry and place it in your crockpot. Mix the soup mix w/ 4 cups of water and pour it in the pot. Dump the potoatoes, onions, and carrots on top.

Cook on low for 10 hours.

Serve it with with gravy if you like, though it should be pretty juicy on its own.

Total Cost: Approx. $12.75  (feeds roughly 4-6 people)