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1 Beef Roast (ours was about 3.5 poounds)
1 small can tomato paste (you could omit this or cut it to reduce carbs even more)
1 tablespoon Apple Cider Vinegar
2 medium onions, chopped as desired. (Can also be omitted for additional carb reduction)
1 teaspoon minced garlic
2 -3 cups beef stock
1 package sliced mushrooms
1-2 packages Shirataki Soy Noodles, By House Foods. We used fettuccine style. (or another low carb,gluten free noodle substitute)
1/2 teaspoon zanthan gum
2 tablespoons MSC Huron Valley Dry Rub
Salt and Pepper, to taste
1/2 cup sour cream
Combine garlic, tomato paste, garlic, Huron Valley Dry Rub, vinegar and beef stock in slow cooker, mix well.
Add onions and mushrooms.
Add salt and pepper to roast and place roast on top of vegetables in slow cooker.
Cook on low for 7-8 hours or on high for 4-5.
Remove roast, onions and mushrooms from slow cooker with a slotted spoon. If you'd like to thicken sauce, you may sprinkle liquid with xanthan gum and mix well, add sour cream.
Cook noodles according to package directions.
Place noodles on plate, top with sliced roast and sauce from slow cooker. Add salt and pepper to taste.