Asian Beef Pot Roast - Low Carb & Paleo
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
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
- 1/2 cup water
- 1 tsp red wine vinegar
- chopped cilantro
- 3 cloves garlic crushed
- 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 27.5250840733191 g
- Cholesterol 0 mg
- Fat 0.877535000051735 g
- Fiber 7.19934973606195 g
- Protein 4.89442500004342 g
- Saturated Fat 0.138102500013086 g
- Serving Size 1 1 oz serving (342g)
- Sodium 75.7244036369133 mg
- Sugar 20.3257343372571 g
- Trans Fat 0.22068750001759 g
- Calories 118 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.
Umami and Acid Balance
Traditional pot roast relies on heavy root vegetables and wine, whereas this preparation builds depth through fermented fish sauce and pungent aromatics. Glutamates in the fish sauce interact with the natural savory compounds of the chuck roast to amplify perceived saltiness without heavy sodium loads. Red wine vinegar provides acetic acid, which cuts through rendered animal fats and balances the sweetness from the sugar substitute during the final five-minute simmer. Citrus elements like orange extract and fresh zest introduce volatile terpene oils that brighten the heavy protein base.Pressure Cooking Dynamics
Sealing large cuts of meat in an electric pressure cooker forces moisture into the connective tissue at temperatures above boiling point. Collagen begins converting into gelatin rapidly at 160 degrees Fahrenheit, yielding a tender texture in a fraction of traditional oven times. Natural pressure release prevents muscle fibers from seizing up, keeping the shredded beef moist rather than dry. Sautéing the sauce uncovered post-pressure drives off excess water, thickening the remaining liquid into a clinging glaze via starch-free reduction.Substitution Mechanics
Granulated sweeteners behave differently than sucrose when exposed to high heat and acidic environments. Sugar substitutes lacking fructose do not caramelize, meaning browning must come entirely from the meat's exterior sear or the Maillard reactions during pressure holding. Mayo-based finishing sauces require thorough whisking with sriracha to create a stable emulsion that coats fresh cabbage and lettuce leaves evenly.
