Asian Pot Roast (low carb)

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
6 drops liquid stevia glycerite
1 teaspoon crushed red pepper flakes
1/4 cup water
—During 5-minute sauté setting—
2 tablespoons orange zest
3 drops liquid stevia glycerite
1/2 teaspoon red wine vinegar

Shredded red cabbage
Butter lettuce leaves
Chopped cilantro
Fresh orange zest
Chopped scallions

1/4 cup sugar-free mayonnaise
1 teaspoon Sriracha hot sauce
3 drops liquid stevia glycerite
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.

Sauté Period
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.

Sriracha Sauce
Combine all sauce ingredients and whisk together until smooth.

To Serve
Serve on a bed of the garnishes, in a lettuce cup, or over Asian-Style 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.