This isn’t especially low carb because of the balsamic vinegar (and the raisins that I omitted, largely because I don’t have any in the house), but I’ve wanted to try Alton Brown’s pot roast for a while so I did today. I’m taking it to a friend’s house for a Christmas Eve dinner. I used a 3 lb roast, beef fat instead of vegetable oil and garlic stuffed olives instead of cocktail olives.

I ended up thickening the sauce with a cornstarch slurry. The roast turned out beautifully – moist and flavorful. I liked the warm, beefy olives, too.