Uploaded April 2026 | Updated September 2026, 4 hours ago
Check out my website: daveskitchenmarket.com
My wife hates pot roast. I love pot roast. So I made a crock pot chuck roast that doesn't taste like pot roast — Korean-style with ginger, pear, sesame, and zero of that gamey, old-gravy flavor. She didn't even know it was pot roast. 38g protein, 6g net carbs. Crock pot does all the work.
⚠️ MACRO DISCLAIMER: All macros listed below were estimated with the help of AI and publicly available nutrition data. Values may vary depending on exact brands, product sizes, measurements, trimming, and serving portions. These are estimates, not guarantees. Always verify with your own tracking app (MyFitnessPal, Cronometer, Carb Manager, etc.) if accuracy matters for your goals.
📊 MACROS PER SERVING (meat + sauce, no sides):
Calories: ~380
Protein: 38g
Fat: 22g
Net Carbs: 6g
Serves: 6
🛒 FULL SHOPPING LIST:
— 3 lb chuck roast
— 1 tsp kosher salt + 1/2 tsp black pepper
— 2 tbsp avocado oil
— 1 small Asian pear (or Bosc pear) — the tenderizer + anti-gamey secret
— 6 garlic cloves
— 2 tbsp fresh ginger
— 1/2 cup coconut aminos (or 1/3 cup soy sauce + 1 tbsp water)
— 2 tbsp rice vinegar
— 1 tbsp fish sauce
— 1 tbsp gochujang (optional, for mild heat) OR 1 tsp gochugaru
— 1 tbsp toasted sesame oil
— 1 tbsp allulose or monk fruit sweetener
— 1 cup beef broth
— 4 scallions
— 1 star anise pod
— 1 small cinnamon stick
— Toasted sesame seeds, lime for finishing
📋 FULL RECIPE:
PREP (do everything before any cooking):
• Pat chuck roast dry with paper towels — critical for the sear
• Cut into 4 large chunks, trim any hard fat caps
• Season all sides with salt and pepper
• Grate the pear, garlic, and ginger into a bowl
• Whisk in coconut aminos, rice vinegar, fish sauce, gochujang, sesame oil, sweetener, and beef broth
• Slice scallions — whites go in the pot, greens saved for finishing
COOK:
• Heat avocado oil in a skillet over high heat
• Sear roast chunks hard on 2 sides only, ~2 min per side — you want a dark crust, not cooked-through
• Transfer beef to crock pot
• Add scallion whites, star anise, and cinnamon stick around the beef
• Pour the sauce mixture over the top
• Cook on LOW for 8 hours — do NOT use high, high heat amplifies the gamey flavor in chuck
• Remove star anise and cinnamon stick
• Shred beef with two forks directly in the pot
• Let it soak in the sauce for 10 minutes
• Skim fat off the top if needed
FINISH:
• Top with scallion greens, toasted sesame seeds, and a squeeze of lime
• Serve over cauliflower rice, shirataki noodles, or in lettuce cups with kimchi
• Drizzle the reduced braising liquid over everything
🔑 WHY THIS DOESN'T TASTE LIKE POT ROAST:
The gamey pot roast flavor comes from beef fat oxidizing in long slow moisture, tomato paste going sour over hours, and that classic carrot/celery/onion base turning into institutional brown gravy. This recipe eliminates all three. Star anise and ginger neutralize the iron compounds in chuck. Grated pear contains enzymes that break down the meat proteins that cause that mealy funky texture. No carrots, no celery, no tomato, no worcestershire. Zero gravy energy.
#highprotein #chuckroast #crockpot #slowcooker #koreanfood #keto #lowcarb #mealprep #easyrecipe #healthyfood #potroast #proteinrecipes #budgetmeals #dinnerideas #familymeals #cookingwithDave
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
Check out my website: daveskitchenmarket.com
My wife hates pot roast. I love pot roast. So I made a crock pot chuck roast that doesn't taste like pot roast — Korean-style with ginger, pear, sesame, and zero of that gamey, old-gravy flavor. She didn't even know it was pot roast. 38g protein, 6g net carbs. Crock pot does all the work.
⚠️ MACRO DISCLAIMER: All macros listed below were estimated with the help of AI and publicly available nutrition data. Values may vary depending on exact brands, product sizes, measurements, trimming, and serving portions. These are estimates, not guarantees. Always verify with your own tracking app (MyFitnessPal, Cronometer, Carb Manager, etc.) if accuracy matters for your goals.
📊 MACROS PER SERVING (meat + sauce, no sides):
Calories: ~380
Protein: 38g
Fat: 22g
Net Carbs: 6g
Serves: 6
🛒 FULL SHOPPING LIST:
— 3 lb chuck roast
— 1 tsp kosher salt + 1/2 tsp black pepper
— 2 tbsp avocado oil
— 1 small Asian pear (or Bosc pear) — the tenderizer + anti-gamey secret
— 6 garlic cloves
— 2 tbsp fresh ginger
— 1/2 cup coconut aminos (or 1/3 cup soy sauce + 1 tbsp water)
— 2 tbsp rice vinegar
— 1 tbsp fish sauce
— 1 tbsp gochujang (optional, for mild heat) OR 1 tsp gochugaru
— 1 tbsp toasted sesame oil
— 1 tbsp allulose or monk fruit sweetener
— 1 cup beef broth
— 4 scallions
— 1 star anise pod
— 1 small cinnamon stick
— Toasted sesame seeds, lime for finishing
📋 FULL RECIPE:
PREP (do everything before any cooking):
• Pat chuck roast dry with paper towels — critical for the sear
• Cut into 4 large chunks, trim any hard fat caps
• Season all sides with salt and pepper
• Grate the pear, garlic, and ginger into a bowl
• Whisk in coconut aminos, rice vinegar, fish sauce, gochujang, sesame oil, sweetener, and beef broth
• Slice scallions — whites go in the pot, greens saved for finishing
COOK:
• Heat avocado oil in a skillet over high heat
• Sear roast chunks hard on 2 sides only, ~2 min per side — you want a dark crust, not cooked-through
• Transfer beef to crock pot
• Add scallion whites, star anise, and cinnamon stick around the beef
• Pour the sauce mixture over the top
• Cook on LOW for 8 hours — do NOT use high, high heat amplifies the gamey flavor in chuck
• Remove star anise and cinnamon stick
• Shred beef with two forks directly in the pot
• Let it soak in the sauce for 10 minutes
• Skim fat off the top if needed
FINISH:
• Top with scallion greens, toasted sesame seeds, and a squeeze of lime
• Serve over cauliflower rice, shirataki noodles, or in lettuce cups with kimchi
• Drizzle the reduced braising liquid over everything
🔑 WHY THIS DOESN'T TASTE LIKE POT ROAST:
The gamey pot roast flavor comes from beef fat oxidizing in long slow moisture, tomato paste going sour over hours, and that classic carrot/celery/onion base turning into institutional brown gravy. This recipe eliminates all three. Star anise and ginger neutralize the iron compounds in chuck. Grated pear contains enzymes that break down the meat proteins that cause that mealy funky texture. No carrots, no celery, no tomato, no worcestershire. Zero gravy energy.
#highprotein #chuckroast #crockpot #slowcooker #koreanfood #keto #lowcarb #mealprep #easyrecipe #healthyfood #potroast #proteinrecipes #budgetmeals #dinnerideas #familymeals #cookingwithDave
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
