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!



Saturday Chuck Roast

beef, low carb

You have  nice juicy chuck roast, fresh and marbled….what now. Try this for an amazing Saturday dinner.

3 lbs. chuck roast

1 baking bag

1 bay leaf

3 Tablespoons onion powder or dried minced onion

1 crumbled, low sodium beef bullion cube

1 Tablespoon garlic powder

3 Tablespoons herbes de province

2 Tablespoons salt-free steak seasoning

2 cups filtered water

1 can organic, sugar-free tomato paste

4 Tablespoons organic sweet butter, salt free

In a skillet, melt the butter, add the chuck roast whole and sear on both sides. Place, carefully, the roast in a baking bag with the spices, the remaining browned butter, and 2 cups water. Seal with the twist tie.

Bake in a 350 degree oven for 1 hour, 35 minutes. Remove from the oven and remove the bag, placing the meat and juices in the ceramic bake pan.

Smear the chuck roast with the tomato paste and place back in the oven for another hour. Check for fork tenderness. When roast is falling apart tender, remove from oven and place in a serving dish, with the juices poured over.