Keto Poor Man’s Burnt Ends
About This Recipe
Prepare your taste buds for a flavorful journey with the Keto Poor Man’s Burnt Ends, a recipe that invigorates your palate while letting you stick to your keto diet. This delightful dish is a clever twist on the classic burnt ends, reimagined for those watching their carbohydrate intake. Crafted from beef chuck roast, this recipe delivers all the meaty goodness you crave, with a palatable blend of garlicky, salty, and peppery notes that leave a lingering taste in your mouth. The exemplary use of a granulated sweetener adds a splendid touch of sweetness that marries perfectly with the savoury elements of the dish, resulting in an explosion of flavors that satisfy and surprise.
Accessible and convenient, the Keto Poor Man’s Burnt Ends recipe can be your new go-to dish, especially for those using a keto mobile app that aids in tracking daily carb intake. From weeknight dinners to special gatherings, this delectable dish fits seamlessly into any meal plan while meeting your dietary needs. The recipe is easy to follow, offers flexibility in terms of ingredients, and indeed, stands as a testament to the fact that switching to a keto diet does not mean bidding farewell to mouthwatering meals.
The texture of the Keto Poor Man’s Burnt Ends is as impressive as its taste. The succulent, tender chunks of beef chuck roast melt in your mouth, adding a dash of luxury to your everyday meal. Each bite is rich, hearty, and comforting, making it a perfect choice for those who seek pleasure in their food while adhering to a health-conscious regimen. So why wait any longer? Step into your kitchen and whip up this scrumptious dish - the epitome of fine dining that aligns perfectly with your keto lifestyle.
Ingredients






Directions
Preheat your smoker to 275˚F.
Combine all of the dry ingredients (except the sweetener) in a small bowl and use to coat the roast liberally.
Place the roast in the smoker and cook until the internal temperature reaches 165˚F (number of hours will vary with meat thickness and smoker).
Remove from smoker and wrap in aluminum foil and return to smoker until internal temperature reaches 190˚F.
Cut roast into 3/4 - 1-inch cubes and place in a foil pan.
Mix in the beef broth and sweetener, making sure pieces are coated in each.
Return pan to the smoker for another 1.5 - 2 hours or until the broth begins to bubble and the pieces are juicy and tender.
Remove pan from smoker. Serve and enjoy!
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