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Asian Pot Roast

A pot roast that is so tender and falls off the fork!!
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Prep Time 20 hours
Cook Time 8 hours
Servings: 5 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2.5 pounds Grass Fed chuck roast I purchased from Walmart in the organic meats section for $11 ( reduced).
  • 1 1/2 cup water
  • 1/2 cup soy sauce
  • 2 TB fresh minced ginger may use 1 tsp powdered ginger
  • 2 TB fresh minced garlic may use 1 tsp powdered garlic
  • 1 TB sriracha sauce May be purchased at Walmart in the Asian section.
  • 1 lime zested and squeezed
  • 1 TB organic honey May delete if doing strict Keto.
  • 16 ounces baby carrots Optional if eating a strict Keto diet.
  • 1 tsp Himalayan salt
  • 1/2 tsp ground black pepper
  • 2 TB Extra virgin olive oil
  • 1 sliced onion
  • 2 TB fresh chopped rosemary

Equipment

  • crock pot

Method
 

  1. Sprinkle the chuck roast with salt and pepper and brown in a Dutch oven in the 2 TBs olive oil until brown about 5 minutes each side.
  2. Place the roast in the crock pot. Mix the remaining ingredients in a bowl and pour on top of the roast. Add the baby carrots and sliced onion.
  3. Turn the crock pot on high for one hour. Turn down to low for 6-8 hours until the roast is tender. Shred with fork. Pour some of the sauce over the roast when serving on a plate and top with fresh chopped rosemary.