Some people prefer to avoid any type of red meat when they have kidney problems, and others don’t care. Who is wrong and who is right? I just believe it is an individual choice that everyone must make for themselves with the expertise of their own healthcare team.
As mentioned here and there, I’m not giving advice on what diet people should adopt, I’m just presenting kidney friendly recipes that you need to check yourself if it’s right for you before cooking. That’s why you can find vegetarian, vegan, and juicy meat recipes like this slow cooker roast beef on this same site.
This recipe is high in phosphorus. – The amount of phosphorus for roast beef is estimated at 2079 mg, so this is the primary source for this recipe.
This recipe have a considerable amount of potassium. – Red meat is rich in potassium. The total amount of potassium for meat alone is estimated at 3652 mg.
This recipe is high in proteins. – Meat is naturally very rich in protein. A roast beef of this size is rated at around 210g of protein. In this recipe, 1 serving contains between 90 and 100 g of meat (raw). The other ingredients don’t add a lot of protein.
This recipe is low in sodium. – The sodium in this recipe comes primarily from roast beef, which naturally contains sodium. The other potential source is broth, but if you use an unsalted broth like me (with no added potassium), you won’t add much to the recipe. For example, the one I use contains only 40 mg of sodium and 40 mg of potassium per 150 ml.
How to make a good slow cooker roast beef
Here are my tips for making a great slow cooker roast beef :
Sear the meat
It’s not a mandatory step to sear the meat when it’s cooked slowly, but I think it’s worth adding more flavor.
No need for expensive meat
The real magic of the slow cooker is that it can turn almost any low-quality piece of meat into a good meal. You don’t have to buy expensive roast beef, my secret is that I buy chuck roast when it’s on clearance. Even with this tough piece, I can really get a tender and juicy roast beef.
More fat is better
Don’t choose a lean piece. Instead, choose a fat one. This is what will prevent the meat from drying during these long cooking times.
Don’t be afraid of the low liquid level
When you add the broth, some of you will think there is not enough liquid in the slow cooker. Don’t worry, that’s exactly how I do it and I never run dry. You can look at the photos in the recipe below, you will see that there are plenty of liquids at the end of cooking. This is because much of the juices come from the meat. The initial broth is only there for flavor, so no need to add more.
If you like this recipe
If you like this recipe, you might also like these one :
Slow Cooker Roast Beef
- 2.5 lb(s) boneless bottom blade roast
- 5 celery stalks
- 2 large carrots
- 2 large yellow onions
- 4 chopped garlic cloves (fresh or in jar)
- 1¼ cup(s) unsalted beef broth
- ¼ cup(s) balsamic vinegar
- 2 tbsp liquid honey (or maple syrup)
- 1 tsp pepper (preferably fresh ground)
- 1 tbsp olive oil
- 3 tbsp water
- 3 tbsp cornstarch
- Take the piece of meat out of the refrigerator, unwrap it and let stand at room temperature while preparing the vegetables.
- Dice the carrots, celery stalks and onions. Place all the vegetables in the bottom of the slow cooker and mix. (You can cut the carrots into thin slices if you prefer.
- Heat the olive oil in a pan. When the oil is hot, sear the meat 2 to 3 minutes per side.
- Place the piece of meat over the vegetables in the slow cooker.
- In a bowl, combine the unsalted beef broth, balsamic vinegar and liquid honey. Then pour the broth over the piece of meat.
- Place the chopped garlic and pepper on the meat.
- Program your slow cooker to cook at low temperature for 8 hours.
- At the end of cooking, remove the piece of meat and set it aside. Be careful, this one could be so tender that it will come undone when handling it. This is exactly what we want.
- In a glass, mix the water and the cornstarch. Then mix everything in the slow cooker and program there for cooking at high temperature for 30 minutes.
- Break up the meat and mix there with the vegetables and the broth. Let cool a bit before serving.
For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.