Montreal-Sriracha Pot Roast

We fixed a delicious pot roast tonight!   Best one I’ve made in quite awhile.  This one is a tad spicy, but we both LOVED it!  It cooked up tender and the pan juices and slow roasted onion were just divine on the meat.  This recipe is suitable for all phases of Atkins and Keto diets.  This one you just pop in the oven and check on it for a quick baste once an hour.  Love dinners that practically cook themselves.  This meat is not what I would call excessively spicy.  It merely gives a tingle on your tongue as you enjoy it.  I, for one, do not like excessively spicy food.  It might be too spicy for children, however.  Use the Sriracha as you think fit for your family.  But I will say the Sriracha is key to the flavor profile of this meat.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site:  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂


1   3½ lb. chuck roast

1 tsp. my homemade Montreal Steak Seasoning

1/4 tsp. each onion and garlic powder

1 T. Sriracha Chili Sauce (use less if you’re sensitive to spicy food)

2½ oz. red onion, sliced real thin

3 T. unsalted butter

DIRECTIONS:  Preheat oven to 350º.  Stir the Montreal Steak Seasoning, onion and garlic powder on a paper plate or in a small bowl.  Sprinkle both sides of the roast with the spices and place in a 9×13 baking pan.  Sliver the onion quite thin and spread the threads of onion all over the top of the roast.  Drizzle about 1 T. Sriracha Sauce in a zig-zag fashion over the top of the roast.  Dot the top with butter.  Pop pan into preheated 350º oven for about 3 hours, opening at 1 hour intervals to baste.  Using a kitchen brush, drizzle pan juices over the meat gently so as not to disturb the roasting onions on top.  If all have evaporated during cooking add a little water to the pan to deglaze those tasty brown bits on the pan.  After 1½ hours cooking, lower oven to 325º and finish cooking.  Meat should be thoroughly done and tender at 3 hours.  Remove and slice into 7 servings.  Serve with your preferred sides.

NUTRITIONAL INFO:  After usual cooking shrinkage, this roast will makes 7 servings, each contains:

335 calories, 12.5 g fat, 1.71 g carbs, 0.21 g fiber, 1.5 g NET CARBS, 51 g protein, 202 mg sodium


Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s