This is based on a recipe from the I Breathe I’m Hungry website, although I’ve changed portion sizes and recipe item quantities to my taste.
Asian Pot Roast
6 servings // 409 calories, 3 net carbs
—During 40-minute pressure cooker setting—
1 boneless pasture-raised chuck roast (3 pounds)
3 cloves garlic, crushed
2 tablespoons fresh ginger, peeled and chopped
1/2 teaspoon orange extract (or 2 drops orange oil)
2 tablespoons sugar-free fish sauce
1 tablespoon granulated Swerve sweetener
1 teaspoon crushed red pepper flakes
1/4 cup water
—During 5-minute sauté setting—
2 tablespoons orange zest
1-1/2 teaspoons granulated Swerve sweetener
1/2 teaspoon red wine vinegar
Shredded red cabbage
Butter lettuce leaves
Fresh orange zest
SRIRACHA ORANGE SAUCE
1/4 cup sugar-free mayonnaise
1 teaspoon Sriracha hot sauce
1 teaspoon granulated sugar substitute
1/2 teaspoon fresh orange zest
Pressure Cooking Period
Combine the whole chuck roast, garlic, ginger, orange extract, fish sauce, sweetener, red pepper flakes, and water in your Instant Pot. Flip the meat around a few times to mix everything up.
Seal the Instant Pot and use the Manual setting to set the time to 40 minutes (see “Notes” below) on high pressure—making sure the steam release knob is in the “sealing” position.
After the cooking is done, release the pressure per manufacturer’s instructions and remove lid.
Stir in the orange zest, Swerve, and red wine vinegar.
Cook on the sauté setting for 5 minutes.
Using mitts, lift the stainless steel insert out of the Instant Pot, set it somewhere heat-proof (like the top of a stove), and shred the meat.
Combine all sauce ingredients and whisk together until smooth.
Serve on a bed of the garnishes, in a lettuce cup, or over cauliflower rice with the garnishes on top. Drizzle with Sriracha sauce, and enjoy!
It helps to cook pot roasts in an Instant Pot based on the meat’s thickness. A two-inch-thick roast will only need 35 minutes, a three-inch-thick roast will need 40 minutes.
If you don’t have an Instant Pot, 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.