Asian Beef Pot Roast

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
¼ cup sugar free fish sauce (Red Boat Fish Sauce has no Shell Fish)
2 Tbsp granulated sugar substitute
1 tsp crushed red pepper flakes
½ 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

INSTRUCTIONS for the pot roast:

Combine the whole chuck roast, garlic, ginger, orange extract, fish sauce, sweetener, red pepper flakes, and water in your slow cooker, cook on low for 6-8 hours or on high for 4 hours.

After the cooking is done, stir in the orange zest, 1 Tbsp sweetener, and red wine vinegar. Then cook the liquid down on the stove top until thickened before serving.

Remove from the heat, shred the meat, and serve with optional garnishes in a bowl or lettuce leaves.

INSTRUCTIONS for the Sriracha Orange Sauce:

¼ cup sugar free mayonnaise
1 tsp Sriracha hot sauce
1 tsp granulated sugar substitute
½ tsp fresh orange zest

Combine all of the sauce ingredients in a small bowl and whisk together until smooth.

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