Epicurious Slow Cooker Pot Roast With Charred Onion & Chickpea Salad Recipe

Keto Friendliness Gauge

Net Carbs are 4% of calories per serving, at 33g per serving. Although the amount is above what's considered keto-friendly, it shouldn't kick you out of ketosis.

How keto-friendly is Epicurious Slow Cooker Pot Roast With Charred Onion & Chickpea Salad? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

Learn more about the keto diet

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Keto & Health Insights for Epicurious Slow Cooker Pot Roast With Charred Onion & Chickpea Salad Recipe

  • Net Carbs are 4% of calories per serving, at 33g per serving. This food is a little higher than what's considered keto-friendly but it falls within a range that won't kick you out of ketosis. Take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This food contains trans fat, a type of fat that's considered extremely unhealthy. Trans-fatty acids elevate bad cholesterol and lowers good cholesterol. And increases the likelihood for heart disease, strokes, and Type 2 diabetes. The FDA has mostly banned high amounts of trans-fatty acids in prepared foods, but you can still find trans fat quantities on food labels. Especially for most fast-food meals. Learn more about unhealthy fats.
  • This food's %DV (daily value percentage) for sodium is 76%. At 1747mg, it's considered high in sodium according to the FDA's standard for %DV (daily value percentage), which considers any food with %DV of more than 20% as high in sodium. The organization recommends 2300mg of sodium as the daily limit. High sodium is believed to be associated with health problems such as heart disease, strokes, high blood pressure, and kidney malfunctions. There's also a belief that diets with high amounts of salt correlates with obesity, but the link hasn't proven to be so direct. Instead, salt may trigger overeating by increasing the feeling of hunger, according to studies referenced in this WebMD article about salt & obesity. Add-ons such as sauces and condiments are the usual high-sodium culprits in most restaurant meals. Sodium additives are responsible for most high sodium amounts in packaged foods, especially frozen meals. For most adults, a healthy range for daily maximum sodium consumption is between 1500-2300mg; foods should be within 5%-20% DV per serving.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Epicurious Slow Cooker Pot Roast With Charred Onion & Chickpea Salad Recipe Nutrition Label

Nutrition Facts

Serving Size: 8 servings   ( 753 g )
Amount Per Serving
Calories: 752
Total Fat: 36g
Saturated Fat: 12g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 17g
Trans Fat: 2g
Cholesterol: 104mg
Sodium: 1747mg
Total Carbohydrates: 46g
Dietary Fiber: 13g
Sugar: 7g
Protein: 44g
Calcium: 180mg Iron: 8mg
Potassium: 1483mg Vitamin A: 288mcg
Vitamin C: 22mg Vitamin D: 0mcg

Ingredients

  • 1 boneless beef chuck roast (about 3 pounds)
  • Kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon freshly ground black pepper
  • 4 medium carrots, large-diced
  • 1 large sweet onion, large-diced
  • 6 garlic cloves, smashed
  • 6 bay leaves
  • 6 sprigs fresh thyme
  • 1 quart beef stock, preferably homemade
  • 1 quart dry red wine
  • 1 tablespoon coriander seeds, toasted and ground
  • 1 tablespoon canola oil
  • 1 large red onion, halved lengthwise, root end of each half left intact
  • 2 (15-ounce) cans chickpeas, drained and rinsed, or 10 ounces dried chickpeas, cooked
  • 2 cups coarsely chopped fresh cilantro (from about 1 bunch)
  • 4 red jalapeño peppers, thinly sliced
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon ground cumin
  • Kosher salt
  • 6-quart (or larger) slow cooker

Instructions

Visit Epicurious's website to view the recipe instructions. (Via Edamam)