Print

Asian Beef Pot Roast – Low Carb & Paleo

4.7 from 7 reviews

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

Scale

For the pot roast:

Recommended garnish options:

For the Sriracha orange sauce:

Instructions

For the pot roast:

  1. Combine the whole chuck roast, garlic, ginger, orange extract, fish sauce, sweetener, red pepper flakes, and water in your Instant Pot.
  2. Seal the Instant Pot and use the Manual setting to set the time to 35 minutes on high pressure.
  3. After the cooking is done, release the pressure per manufacturer’s instructions and remove lid.
  4. Stir in the orange zest, 1 Tbsp sweetener, and red wine vinegar.
  5. Cook on the saute setting for 5 minutes.
  6. Remove from the heat, shred the meat, and serve with optional garnishes in a bowl or lettuce leaves.

For the Sriracha sauce:

  1. 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.