Asian Style Roast Beef

beef, low carb, sauce

 

This is a sour and tangy beef dish that is tender, juicy and falling -apart-delish. The secret is cooking it in a baking bag with a sauce that has an Asian twist. preheat your oven at 250 degrees or get out your crock pot.  Now, let’s get a few ingredients together:

In a glass bowl, combine the following:

The juice of 8 limes

1/2 cup fish sauce

1/4 cup sesame oil

2 Tablespoons low sodium soy sauce

1 cup fresh cilantro, finely chopped

2 Tablespoons Asian hot chili sauce

3 Tablespoons sesame seeds

Stir and set aside.

If using the crockpot, don’t use the baking bag. Place the following in the pot. If baking, take your baking bag and inside it place:

1 small ginger root, sliced

A 4 to 6 lb. chuck roast smeared with green curry paste only on the top

3 to 6 spring onions sliced, include the green parts as well

1 garlic clove, chopped

2 Tablespoons black ground pepper

1 Tablespoon coconut oil (coconut butter)

5 shitake mushrooms

Now, pour the sauce you set aside earlier over the roast. Seal the bag with the twist tie and cook at 250 degrees for  6 hours or in the crockpot for up to 8 hours until the roast is tender and falling apart. Discard the vegetables and ginger. Serve the tender beef in a bowl or plate and top with some extra sesame seeds with some of the au jus. Scrump!

 

 

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