Asian Beef Pot Roast - Low Carb and Paleo
Try this Asian Beef Pot Roast - Low Carb and Paleo recipe, or contribute your own.
Try this Asian Beef Pot Roast - Low Carb and Paleo recipe, or contribute your own.
- 1/2 cup water
- 3 cloves garlic crushed
- 1 tsp red wine vinegar
- chopped cilantro
- 1 tsp crushed red pepper flakes
- butter lettuce leaves
- 1 tsp granulated sugar substitute
- 1 tsp sriracha hot sauce
- 1 tbsp granulated sugar substitute
- 1 tbsp orange zest
- chopped scallions
- 1 boneless chuck roast (4-5 lbs)
- 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)
- shredded red cabbage
- fresh orange zest
- 1/4 cup sugar free mayonnaise
- 1/2 tsp fresh orange zest
- Carbohydrate 27.0291840733191 g
- Cholesterol 0 mg
- Fat 0.870035000051735 g
- Fiber 7.16784973749247 g
- Protein 4.79902500004343 g
- Saturated Fat 0.136767500013086 g
- Serving Size 1 1 oz serving (341g)
- Sodium 75.4694036369133 mg
- Sugar 19.8613343358266 g
- Trans Fat 0.21842250001759 g
- Calories 116 calories
Step-by-step
- 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.
- Combine all of the sauce ingredients in a small bowl and whisk together until smooth.
Adding too much liquid at the start ruins pressure-cooked chuck roast by boiling the meat instead of concentrating the aromatics. Chuck roast releases significant moisture during pressure cooking. Retain only one-half cup of water in the vessel to ensure the sauce reduces properly during the final five-minute sauté stage.
High pressure breaks down tough connective tissue within thirty-five minutes for a four to five-pound cut. Allow a natural pressure release for at least fifteen minutes before forcing remaining steam out. Pulling the lid immediately causes moisture loss and toughens protein fibers.
Evaluate doneness physically rather than relying solely on timing. Two forks should slide into the center of the meat and pull apart with zero resistance. If the center offers structural pushback, secure the lid and process for an additional five minutes under high pressure. Shred the hot beef directly into the remaining pan juices so the warm fat and acid absorb fully into the grain before serving inside butter lettuce leaves.
