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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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 nÆ°á»›c 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 nÆ°á»›ng. 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.