Asian Beef Pot Roast Recipe

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 
• 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

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

INSTRUCTIONS

For the pot roast:

1. Combine the whole chuck roast, garlic, ginger, orange extract, fish sauce, sweetener, red pepper flakes, and water in your Instant Pot.
2. Seal the Instant Pot and use the Manual setting to set the time to 35 minutes on high pressure.
3. After the cooking is done, release the pressure per manufacturer's instructions and remove lid.
4. Stir in the orange zest, 1 Tbsp sweetener, and red wine vinegar.
5. Cook on the saute setting for 5 minutes.
6. Remove from the heat, shred the meat, and serve with optional garnishes in a bowl or lettuce leaves.

For the Sriracha sauce:

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

Source: I Breathe I'm Hungry

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