Asian Pot Roast
A pot roast that is so tender and falls off the fork!!
Equipment
- crock pot
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
Instructions
- 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.
- 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.
- 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.