Korean pot roast THM S

Korean Pot Roast (THM S)


  • 2-3 pounds chuck roast cut into bite size pieces
  • 1/2 cup brown Swerve
  • 1/2 cup soy sauce
  • 5 cloves garlic minced
  • 1 tsp ginger
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 8 oz sliced mushrooms
  • 1/2 tsp glucomannan
  • Sliced green onions sesame seeds (optional)


  • Add beef and mushrooms to the slow cooker.
  • In a medium bowl, mix together the Swerve, soy sauce, garlic, ginger, sesame oil, rice vinegar and pepper.
  • Pour on top of the beef and stir.
  • Cover and cook for 7-8 hours on low.
  • When finished, keep crock pot on low and remove beef. Gradually sprinkle sauce with glucomannan, whisk well to avoid clumps.
  • Return beef to pot, allow to cook on low a further 10 minutes with lid off to thicken.
  • Serve garnished with sesame seeds and/or green onions.


*For an S meal – serve over sauteed veggies such as cauli rice and zucchini (pictured)
*For a crossover, serve over brown rice *For anyone else not on THM, you can serve over lo mein or spaghetti!


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