CHINESE POT ROAST (DIABETIC CROCK POT RECIPE)
Submitted by Marsha Sabus from Fallbrook, CA in the Fix-it and Forget-it Diabetic Crock pot cookbook.
Provided by Oolala
Categories Roast Beef
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Dip roast in flour and brown on both sides in oil in a saucepan.
- Place meat in slow cooker and top with onions.
- Combine soy sauce, water and ginger and pour over the meat.
- Cover and cook on high for 10 minutes.
- Reduce heat to low and cook for 8-10 hours.
- Slice and serve with rice.
CHINESE POT ROAST
The aroma while this is cooking is heavenly! I use my pressure cooker for this, but the recipe is the original one calling for that tried and true Dutch oven. The recipe came from one of those "America's Best" from several years ago.
Provided by NoSpringChicken
Categories Chinese
Time 2h55m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 4 ingredients, stir well.
- Rub garlic mixture over entire surface of roast.
- Place roast in a large zip-lock plastic bag.
- Combine soy sauce, brown sugar and sherry; pour over roast.
- Zip bag shut and marinate in refrigerator for 30 minutes, turning over once or twice.
- Remove roast from marinade, reserving marinade.
- Brown roast in oil in a large Dutch oven over medium heat. Add reserved marinade.
- Bring to a boil; cover, reduce heat and simmer for 2 hours.
- Add potato, carrot and onion.
- Cook an additional 30 minutes or until vegetables are tender.
- Remove roast and vegetables to a serving platter, reserving pan juices.
- Set roast and vegetables aside and keep warm.
- Combine cornstarch and 1/4 cup water, stirring until smooth.
- Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly.
- Serve roast and vegetables with gravy.
SLOW-COOKER SICILIAN POT ROAST - DIABETIC FRIENDLY
Make and share this Slow-Cooker Sicilian Pot Roast - Diabetic Friendly recipe from Food.com.
Provided by kitty.rock
Categories One Dish Meal
Time 5h15m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the meat with cool water and pat it dry with paper towels. Sprinkle both sides with some of the pepper.
- Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Place the meat in the skillet and cook for 2 to 3 minutes on each side, until nicely browned.
- Place the mushrooms, onions, and bell peppers in a 3-quart slow cooker and top with the roast. Pour the tomatoes over the meat. Top with Italian seasoning.
- Cover and cook on high for 5 hours or on low for 10 hours, until the meat is very tender.
- Remove the roast to a serving platter and cover loosely with aluminum foil to keep warm. Add the tomato paste to the remaining slow cooker mixture and stir to mix well.
- Slice the roast across the grain and serve hot accompanied by the sauce. Serve with pasta if desired.
- Nutritional Information Per Serving (1/8 of recipe): Calories: 221, Carbohydrate: 12 g, Cholesterol: 80 mg, Fat: 5.7 g, Saturated Fat: 1.7 g, Fiber: 2 g, Protein: 29 g, Sodium: 440 mg, Calcium: 36 mg.
- Diabetic Exchanges: 3 Lean Meat, 2 Vegetable.
Nutrition Facts : Calories 298.6, Fat 11.6, SaturatedFat 4.5, Cholesterol 97.8, Sodium 204.7, Carbohydrate 13.9, Fiber 1.9, Sugar 4, Protein 34.1
CHINESE POT ROAST
Saved this here so I don't lose it...sounds like something my guys will love. Served with some rice and stir-fry veggies...YUM! Adapted from Allrecipes.com
Provided by Lorrie in Montreal
Categories Meat
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Coat the chuck roast with garlic salt, pepper and mustard powder.
- Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat.
- Add the roast and brown on both sides, about 5 minutes per side.
- In a medium bowl, stir together 3 cups of water, soy sauce, vinegar, honey, ginger and celery seed. Pour over the roast and then cover the roast tightly with a lid or aluminum foil.
- Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
- When the roast is done, remove it from the pan to a serving plate.
- Set the pan of drippings over medium-high heat and bring to a boil.
- Stir together cornstarch and 1/4 cup of cold water.
- Pour into the boiling liquid and stir until thickened, about 1 minute. Serve the roast with the gravy poured over it.
Nutrition Facts : Calories 1301.8, Fat 92.7, SaturatedFat 36.4, Cholesterol 313, Sodium 2285.9, Carbohydrate 25.1, Fiber 1, Sugar 18.1, Protein 87.8
SUNDAY POT ROAST WITH GRAVY (FOR DIABETICS)
One thing about traditional pot roast is the potatoes (carbs) and gravy (fat and carbs). Here is an alternative to try. It retains all the flavor of grandma's Sunday pot roast, but prevents me from eating so many carbs. I can get my carbs with a good homemade roll with this meal, and be totally happy!
Provided by Susan Feliciano
Categories Roasts
Time 2h45m
Number Of Ingredients 8
Steps:
- 1. Use a roasting pan somewhat larger than the roast. Place roast in pan, and place under broiler about 4 inches from heat. Broil to brown top. Switch oven setting from broil to bake, preheat to 300°.
- 2. Arrange carrots, celery, onion, and cauliflower florets around roast. Combine soup mix, beef broth, and water in a jar and shake well. Pour over roast and vegetables. Cover roaster with lid or heavy aluminum foil.
- 3. Roast for 2 to 2 ½ hours or until meat thermometer inserted in thickest part of roast measures 155° (or 140° for medium rare). Remove roast to serving platter and surround with vegetables. Re-cover with foil and let rest 10 minutes.
- 4. Use the drippings from roaster with enough water to prepare gravy mix according to package directions. Serve roast and vegetables with gravy.
BUNYAN'S DIABETIC YANKEE POT ROAST
This was one of my favorite meals as a boy. Mom didn't have a crock pot so she used a cast iron dutch oven, and cooked it in a 250 degree oven all day! She would take out the meat and bay leaf, leaving all the veggies in the stock and thicken it up with a flour & water slurry. She served it with mashed potatoes, and steamed green...
Provided by Paul Bushay
Categories Roasts
Time 8h30m
Number Of Ingredients 19
Steps:
- 1. Brown the roast on all sides in the olive oil, in a dutch oven, remove to crock pot.
- 2. Add garlic to the same pan, brown lightly (don't burn the garlic!) when done add to the crock pot
- 3. Add carrots, onions, celery to same pan, cook til translucent, add to the crock pot
- 4. Dissolve the beef base in the hot water, add to crock pot.
- 5. Add potatoes, tomatoes, allspice, thyme, bay leaf, pepper & vinegar to crock pot
- 6. Set the crock pot to low, cover and let it go all day
- 7. Remove the meat and potatoes and set it on a serving platter. Remove the bay leaf and 86 it.
- 8. Transfer the stock with the veggies into a large sauce pan,
- 9. Whisk the flour into the cold water to make a slurry
- 10. Bring the stock and veggies to a full rolling boil
- 11. Turn off the heat and immediatly whisk in the slurry
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