Hi, I hope this dosen't sound like a silly question, If I cook a roast in a slow cooker with carrots and potatoes, do the carbs fron the veggies soak into the roast??

Thanks
Astrid

I am so glad you asked this question! I don't think its silly at all because maybe the meat does absorb some of the sugar/carbs from the juices of say for example the carrots...and if it does are they a considerable amount? Any one have an answer?

I was just wondering this myself last night! My BF made a beautiful veggie soup, but with lots of carrots and other things I'm not allowed on induction. I just ate the broth but was concerned about the carb count. Hopefully somebody knows!

Some of the starch and glucose from the veggies do wind up in the broth, although how much exactly is impossible to guess. I'd say less so with any soaking into the meat.
Your safest bet would be to cook the meat and the veggies separately (or at least the potatoes) or substitute turnips or parsnips for the potatoes.

I did some research on the USDA database and found that 100 grams of a boiled potato wiht skin (equivalent to what you end up with in a stew) has 18.3 net grams of carbs. A 100 gram baked potato (loses nothing to the water/broth) has 18.9 net grams of carbs. So the amount of carbs that ends up in the broth is 0.6 grams per 100 grams of potato, essentially none.