Monday, January 22, 2018

Crock Pot Asian Chuck Roast

I found this recipe and knew we would like it. We did! We served it over rice for Don and cauliflower rice for the rest of us.
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Crock Pot Asian Chuck Roast


adapted from https://www.ibreatheimhungry.com/asian-beef-pot-roast-low-carb-paleo/

For the pot roast:

1 boneless chuck roast (4-5 lbs)
4 cloves garlic, crushed
2 Tbsp fresh ginger, peeled and grated
1 tsp orange extract
1/4 cup soy sauce
2 T lime juice
2 Tbsp granulated sugar substitute we used Splenda
1 tsp crushed red pepper flakes
1/2 cup water

1 Tbsp orange zest
1 Tbsp granulated sugar substitute we used Splenda
1 tsp red wine vinegar


For the Sriracha orange sauce:

1/4 cup mayonnaise
1 tsp Sriracha hot sauce
1 tsp granulated sugar substitute we used Splenda
1/2 tsp fresh orange zest

Combine the whole chuck roast, garlic, ginger, orange extract, fish sauce, sweetener, red pepper flakes, and water in a crock pot. Cook on Low for 6-8 hours.

Remove from the heat, shred the meat.  Stir in the orange zest, 1 Tbsp sweetener, and red wine vinegar. 

Serve over rice, cauliflower rice or lettuce leaves. You may want to thicken the sauce.

For the Sriracha sauce:

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





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