Asian Pot Roast (low carb)

This is addictively delicious and the flavor profile is very similar to Vietnamese Bún thịt nướng. Basef on a recipe from the “I Breathe I’m Hungry” website, I’ve tweaked it just a tiny bit. 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. I serve this with my Asian-Style Cauliflower Rice and sometimes with Braised Red Cabbage.

Asian Pot Roast
6 servings // 409 calories, 31g fat, 34g protein, 1 net carb
4 servings // 545 calories, 41g fat, 45g protein, 1.33g net carbs

—During 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 (or 2 anchovies)
6 drops liquid stevia glycerite
1 teaspoon crushed red pepper flakes
1/4 cup water
—During sauté setting—
2 tablespoons orange zest
3 drops liquid stevia glycerite
1/2 teaspoon Balsamic vinegar

1/4 cup sugar-free mayonnaise
1 teaspoon Sriracha hot sauce
3 drops liquid stevia glycerite
1/2 teaspoon fresh orange zest

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


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 45 minutes (see “Note,” below) on high pressure—making sure the steam release knob is in the “sealing” position.

Note: It helps to cook pot roasts in an Instant Pot based on the meat’s thickness. A two-inch-thick roast will only need about an hour, a three-inch-thick roast will need 1.25 hours. If you have two roasts, overlapping (though still around 3 lbs., total), you’ll need possibly as much as an hour and a half. If your roast needs more time, simply turn off the InstaPot, reseal the lid, and add more time.

Sriracha Orange Sauce
While the pot roast is pressure cooking, combine all orange sauce ingredients and whisk together until smooth. Refrigerate until ready to serve.

Sauté Period
After the pot roast is finished cooking (i.e., easily shredded with a fork), release the pressure via “Quick Release” per manufacturer’s instructions and remove lid.

Note: If the roast needs more time, turn the Instant Pot off, then seal the Instant Pot again and use the Manual setting to set the time to 10 minutes on high pressure—making sure the steam release knob is in the “sealing” position.

Stir in the orange zest, liquid stevia, and Balsamic vinegar.

Cook on the sauté setting for 5 minutes.

Using mitts, lift the stainless steel insert/pot out of the Instant Pot, set it somewhere heat-proof (like the top of a stove), let it cool a bit, and slice or chop the meat into chunks suitable for serving.

To Serve
Serve on a bed of the garnishes (Shredded red cabbage or butter lettuce leaves, topped with chopped cilantro, fresh orange zest, and chopped scallions), or in a lettuce cup, or with Asian-Style Cauliflower Rice. Drizzle with Sriracha Orange Sauce, sprinkle with the garnishes, and enjoy!