Korean Pot Roast (THM S)
Ingredients
- 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)
Instructions
- 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.
Notes
*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!
*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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