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: Â 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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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!