This delicious low carb Asian beef pot roast is what I’m calling a “tweener” recipe. As we enter mid-March, it’s still chilly so you aren’t entirely over the winter comfort foods phase, but you’re also craving something lighter in anticipation of Spring – this paleo friendly pot roast recipe delivers both!
The pot roast itself is tender and succulent, with hints of ginger and orange and a slight sweetness. The garnishes are where you add some bright, fresh flavors and textures – using red cabbage, cilantro, scallions, fresh orange zest, and anything else you can dream up!
You can serve this delicious pot roast in a bowl over some cauliflower rice, and then add the garnishes on top…
Or you can serve it inside some butter or other soft lettuce leaves and eat it with your hands Korean BBQ style – which is my personal favorite!
You don’t see it in the photos, but after the photo shoot I made a creamy Sriracha orange sauce that I drizzled over the top before we had them for dinner and it really made a huge difference!
I’m including the recipe for the sauce below the pot roast recipe below so you can try it. I highly recommend having this with the sauce to get the full effect!
I made my Asian beef pot roast in the Instant Pot and it was very fast – less than an hour from start to finish! If you don’t have an Instant Pot (get one, seriously) then you can make this in the slow cooker (4 hours on high) or even simmer it on the stovetop in a dutch oven for about 4 hours.
Whatever method you choose to cook this low carb Asian beef pot roast with, I can promise you that it’s going to taste amazing!!!
Note: I used orange extract for the orange flavor, rather than actual juice from the orange which helps keep the carbs down. If you don’t have it you can use orange juice or more zest, just be sure to factor in the extra carbs the juice will add. You can find orange extract in the spice aisle of most grocery stores.
Asian Beef Pot Roast – Low Carb & Paleo
- Yield: Twelve 4 oz servings 1x
Description
This delicious low carb Asian style beef pot roast recipe will be an instant hit with the whole family! Serve it over cauliflower rice or in lettuce leaves Korean BBQ style!
Ingredients
For the pot roast:
- 1 boneless chuck roast (4–5 lbs)
- 3 cloves garlic, crushed
- 2 Tbsp fresh ginger, peeled and chopped
- 1 tsp orange extract (see example)
- 1/4 cup sugar free fish sauce (IBIH recommends)
- 2 Tbsp granulated sugar substitute (IBIH recommends)
- 1 tsp crushed red pepper flakes
- 1/2 cup water
- 1 Tbsp orange zest
- 1 Tbsp granulated sugar substitute
- 1 tsp red wine vinegar
Recommended garnish options:
- Shredded red cabbage
- butter lettuce leaves
- chopped cilantro
- fresh orange zest
- chopped scallions
For the Sriracha orange sauce:
- 1/4 cup sugar free mayonnaise
- 1 tsp Sriracha hot sauce
- 1 tsp granulated sugar substitute
- 1/2 tsp fresh orange zest
Instructions
For the pot roast:
- Combine the whole chuck roast, garlic, ginger, orange extract, fish sauce, sweetener, red pepper flakes, and water in your Instant Pot.
- Seal the Instant Pot and use the Manual setting to set the time to 35 minutes on high pressure.
- After the cooking is done, release the pressure per manufacturer’s instructions and remove lid.
- Stir in the orange zest, 1 Tbsp sweetener, and red wine vinegar.
- Cook on the saute setting for 5 minutes.
- Remove from the heat, shred the meat, and serve with optional garnishes in a bowl or lettuce leaves.
For the Sriracha sauce:
- Combine all of the sauce ingredients in a small bowl and whisk together until smooth.
Notes
If using a slow cooker, cook on low for 6-8 hours or on high for 4 hours. Then cook the liquid down on the stovetop until thickened before serving.
Approx nutrition info for 4 oz pot roast: 245 calories, 9g fat, 0g carbs, 38g protein
Approx nutrition info for 1 tsp Sriracha sauce: 34 calories, 4g fat, 0g carbs, 0g protein
Note: These totals do not account for the garnishes you may use on the pot roast such as cauliflower rice, cabbage, cilantro, orange zest, etc.
- Category: Low Carb Pot Roast Recipe
- Cuisine: Asian
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Sarah in CA says
What a great recipe. I was able to buy beef at a good price in the spring time knowing cost would go way up throughout the rest of the year. I appreciate that you include slow cooker instructions. I don’t have the counter space for one more big appliance. I do have several stove top pressure cookers. I can use them when the power is out. I am still trying to convert Instapot cooking times to my stove top pressure cookers. I can always trust your recipes and faultless instructions.
★★★★★
Keith says
Hey Mellissa,
I love all your recipes but find that since I live alone that I end up throwing alot away sometimes. I notice you put options for 2x and 3x the recipes. Any chance you can add .5x for us who are cooking for one? 🙂
This one is awesome btw!
Mellissa Sevigny says
Hey Keith, I’m not sure the plugin has the option to halve the recipe, but I will check into it!
A Prevost says
I was looking for some variety from same old pot roast, however, I am not sure my family would ever get bored of your easy kept pot roast recipe (so good). Honestly, I was nervous of this bc of the amount of fish sauce, but I don’t think I have ever disliked any of your recipes, so trust you, and I went for it. SOOO Amazing! This is so good, and SO easy! Add to lettuce with the sriracha orange sauce – delicious! Thank you!
★★★★★
Mellissa Sevigny says
Thanks for your trust in me and PHEW I’m so glad you went for it and liked it! 😅
Jazz says
Beyond amazing!! Incredibly delicious. The only thing is it took my roast twice as long to get it fall apart. The green onions were a wonderful addition. I ate this as a lettuce wrap, and just devoured it. This is the first time I’ve ever tried one of your main dishes, but it won’t be the last!!! :-)
★★★★★
Joy Marish says
I love Asian food . It’s My favorite !
Robin says
This is delicious!Made it last night Love this and will make again !
Kathy Stem says
I just recently tried this one, and it’s just as amazing as your other stuff. Thanks for sharing!
Alanna Hart says
This looks amazing! I am going to make it on Sunday!
Brittany says
Does it have carbs because of the swerve?
Mellissa Sevigny says
Swerve doesn’t impact blood sugar so I don’t count it in my net carbs calculations.
Cheeyl says
Can this be made without any of the sugar substitute?
Mellissa Sevigny says
It definitely can, but I enjoy a little sweetness to balance the flavors!
Jennifer says
Hi, I made this last weekend in crockpot and it was super yummy, everyone enjoyed it! Thanks for great flavors and something a bit different.
Larry says
Wow. You nailed it. It’s a fabulous recipe. I added Sambal Oelek Chilli Paste (made by the same company that makes Sriracha), toasted sesame oil and a handful full of star anise to make it Vietnamese. The flavor of the meat sauce was to die for.It tasted like a cross between Vietnamese nước chấmI and ox tail soup. I shredded the meat and left it in the sauce overnight in the hopes that it would absorb all of the sauce. It did. I put the meat mixture on a bed of fresh basil, mint, bean sprouts and salad. It was very similar to Bún thịt nướng. Thanks for the cool 5 star recipe!
Nancy says
Hey Larry…how much symbol and sesame oil did you use? It sounds ds real good your additio s. Thx
Siobi says
I’ve Ben making this without an instapot for meal prep and combing it with kimchee when reheated. soooo good. I love you you for this recipe.
Tony Frazier says
Made this yesterday in a regular pressure cooker. Didn’t get a lot of the flavor I expected in the meat, but that Sriracha/orange sauce was amazing. I will be making it again, but I might play with it some.
★★★★
Jessi says
35 mins was not enough time for a 4.5 lb chuck – I had to put it back in for another 25-30 – also there was a lot of liquid so it didn’t really ever thicken. but it was pretty tasty and we loved the unique flavor.
Mellissa Sevigny says
Did you have it set on high pressure? Over an hour in the instant pot should have turned it to mush, unless you were on the low setting maybe?
MJ says
I tried my Instant Pot for the first time yesterday and I too got medium rare chuck roast. I had it on High Pressure but the next line below was on “Normal”. Was that my issue?
shanna says
we had the same problem. It came out tough! we ended up doing a pressure cook for 1.5 hours total.
Rebecca says
We usually eat grassfed beef plus it’s usually frozen to start with, so I usually do 90minutes or more to get the good cooked texture and even then I still have to slice sometimes.
Suzie Huth says
Would you make any adjustments in the recipe for a 4 lb pork shoulder roast? I can’t find a good low-carb Asian recipe for pork roast.
I made your Jamaican Jerk pork roast and it was awesome!
Melissa says
I used a tablespoon of orange juice instead of the extract, but couldn’t really taste any orange right after I made it. I was good and I didn’t want more carbs, so I added orange extract to my shopping list for next time. Then, the next night when I reheated it, the flavor from the peel really came out and it tasted amazing. Even my picky boyfriend mumbled that it was really good, while stuffing his face.
Jim B says
Very good recipe! I added 1 TBSP of sesame oil and it was VERY reminiscent of Korean dish I used to get when I was stationed there. Made it in my very old school (circa 1970’s) electric pressure cooker.
★★★★★
Monica says
I can’t wait to try this
Mellissa Sevigny says
Thank you!!! I saw that and already ordered it at the discounted rate and had it sent to a friend that is visiting me from the states in a couple of weeks! So excited ha ha!!!
Michelle says
Loved this the first time in the instant pot. Was a huge family hit. Great for lynch leftovers too. Making it again tonight in the slow cooker because I have a headache and need something I can just put in and forgrt for the rest of the day. My kids love it too. Thanks for making such yummy and healthy recipes!
★★★★★
Jaclyn says
Delicious! Wonderful flavor combination. Will be making this again. I served mine in butter lettuce leaves with shredded purple cabbage, green onions, cilantro and of course the sauce drizzled on top. Thanks for a fabulous recipe!
★★★★★
Danielle D. says
I made this earlier this week – total success! We’ve been eating it as Asian ‘rice’ bowls with some cauli-rice, pickled red onions, shaved cucumber, cilantro, green onion, sesame seeds and a 4 minute egg. So beautiful, vibrant and delicious! Then yesterday when I ran out of cauli we did zoodle bowls. The flavor is so intense with that orange extract – definitely a new staple in my pantry. Also, love being able to use my IP – I sauteed my sauce more to thicken while the hubby shredded the meat (added a little xanthan gum to thicken). Great recipe!!
★★★★★
Amanda says
Yummy! This just finished in my oven because I don’t have an Instant Pot and I didn’t get my brain in gear for it to go in the crock pot. I cut my roast into large chunks, threw all the ingredients into my dutch oven and into the oven at 350 for about 2 hours, stirring around halfway through. And then, at the height of laziness, I put the chunks of roast into my stand mixer and let it shred all the meat up. Aside from oven time, I’ve spent all of 15 minutes on this roast. That, my friend, is a WINNER WINNER ASIAN POT ROAST DINNER! Thanks so much!
Nicole says
Looks amazing! Did you do natural release on your instant pot or manual steam release? Thanks!
Mellissa Sevigny says
I did the natural release Nicole but I think either would work!
Kate says
This looks wonderful ! I have everything I need to make it this week !
★★★★★
Kelly says
This looks SO GOOD! I’m definitely going to try it, I’m always looking for new reasons to use my Instant Pot. Question – do you shred the roast after cooking or did you cut it into pieces before? Thanks for the great recipes :)
Mellissa Sevigny says
Great question – yes I cook it whole and shred it afterwards for serving. I’ll make an adjustment so the recipe reflects that, thanks!