1 Pre Chuck Roast, room temperature and patted dry
1/2 c. water
1 tblsp. sea salt
10-12 butter lettuce leaves, or other favorite lettuce.
3 tblsp. coconut aminos
1 tblsp. almond butter (unsweetened)
1 clove garlic, minced
1 tblsp. toasted sesame oil
1 tblsp. chili paste (see below for Whole30 compliant version)
1 tsp. sea salt
1 tsp. apple cider vinegar
1 lime, juiced
1 tbsp. nut butter (almond or peanut or sunflower for not nuts)
1 clove garlic
1 tbsp. sriracha, or other garlic chili paste
1 lime, juiced
½ tsp, salt
1 tbsp. honey
1 tbsp. toasted sesame oil
Instant Pot or Crock Pot*
* No Instant Pot? Use your crockpot and make the chuck the night before over 8-10 hours. Or do the whole process in on the stovetop. Let cook a total of 3 hours on low before shredding and adding sauce.
Let's cook this
Season chuck roast on all sides with salt.
Place chuck and water into Instant Pot*. Close the top of the pot and set to ‘Sealed.’
Press ‘Manual’ on the pressure cooker and use the ‘-‘ and ‘+’ buttons to turn to 45 minutes. After it’s done, let pressure reduce naturally for 5 minutes.
Prepare the sauce by mixing all the ingredients together in a small bowl. Set aside.
When the roast only has 10 minutes left of cooking, sauté garlic and cauliflower in large skillet with coconut oil until caramelized. Taste and season with salt. Set aside.
When beef is done, remove from pot and shred with forks. Place back in pot with juices.
In the same skillet, pour contents of sauce and beef with juices. Bring to a boil and then let simmer, stirring occasionally.
When sauce is thick and reduced by half, toss with sesame seeds. Taste and adjust with salt and pepper.
Mix all dipping sauce ingredients together in a small bowl. Set aside.
Stuff lettuce cups with cauliflower rice, shredded beef, and lime juice.
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