Best 6 Chinese Pot Roast Diabetic Crock Pot Recipes

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**Chinese Pot Roast: A Diabetic-Friendly Crock Pot Delight**

Indulge in the tantalizing flavors of Chinese pot roast, a delectable dish that blends the richness of traditional Chinese cuisine with the convenience of a slow cooker. Specially crafted for individuals with diabetes, this recipe uses lean flank steak, an excellent source of protein and iron, to create a tender and flavorful main course. Enhanced with a symphony of aromatic spices, including ginger, garlic, and soy sauce, this dish promises an explosion of taste that will satisfy even the most discerning palate. The addition of colorful vegetables, such as carrots, celery, and bell peppers, not only adds a vibrant touch to the dish but also provides essential nutrients. Prepared in a crock pot, this pot roast cooks low and slow, allowing the flavors to meld and deepen, resulting in a fall-off-the-bone tender meat that is sure to become a family favorite. Whether you're looking for a comforting weeknight meal or a special occasion dish, this Chinese pot roast is guaranteed to impress.

**Additional Diabetic-Friendly Crock Pot Recipes:**

1. **Zesty Lemon Chicken:** Delight in tender chicken breasts infused with a vibrant lemon sauce, complemented by a medley of fresh herbs and spices.

2. **Savory Salsa Verde Pork Roast:** Experience a Latin-inspired dish featuring slow-cooked pork shoulder smothered in a tangy tomatillo salsa verde.

3. **Hearty Lentil and Vegetable Soup:** Indulge in a nutritious and comforting soup brimming with lentils, vegetables, and a rich broth, perfect for a chilly day.

4. **Creamy Mushroom Chicken:** Enjoy tender chicken nestled in a creamy mushroom sauce, seasoned with a hint of thyme and paprika, for a classic and comforting meal.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN POT ROAST: A NEW TAKE ON A CLASSIC SUNDAY DINNER



Asian Pot Roast: A New Take on a Classic Sunday Dinner image

Asian Pot Roast is a twist on a classic. Perfect for a fall/winter Sunday dinner, this pot roast isn't overpoweringly "Asian," but it packs a ton of flavor.

Provided by Sarah

Categories     Beef

Time 3h

Number Of Ingredients 13

4 pounds boneless beef chuck roast ((1.8 kg))
2 tablespoons vegetable or canola oil
3 slices ginger ((mashed))
2 medium onions ((thinly sliced))
5 cloves garlic ((peeled and smashed))
2 cups beef stock
1/3 cup shaoxing wine or dry sherry
3 tablespoons soy sauce
1 tablespoon dark soy sauce
2 teaspoons sugar
5 medium carrots
3 scallions ((cut into 2-inch lengths))
1 1/2 tablespoons cornstarch ((dissolved into ¼ cup water))

Steps:

  • Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.
  • Add the ginger and cook for 2 minutes, until fragrant. Add the onions, garlic, beef stock, wine, soy sauce, dark soy sauce, and sugar. Bring to a boil. Turn down the heat to low, cover, and simmer for 1 hour and 30 minutes.
  • After an hour and 30 minutes has elapsed, stir in the carrots, cover, and simmer for another hour. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about 2-3 minutes). Serve!

Nutrition Facts : Calories 337 kcal, Carbohydrate 8 g, Protein 31 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 104 mg, Sodium 556 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CHINESE POT ROAST (DIABETIC CROCK POT RECIPE)



Chinese Pot Roast (Diabetic Crock Pot Recipe) image

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

3 lbs pot roast, boneless
2 tablespoons flour
1 tablespoon canola oil
2 large onions, chopped
1/4 cup light soy sauce
1/4 cup water
1/2 teaspoon ground ginger

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



Chinese Pot Roast image

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

1 (4 lb) boneless beef chuck roast
1 tablespoon garlic salt
1 tablespoon ground black pepper
1 teaspoon mustard powder
1 tablespoon vegetable oil
3 cups water
1/2 cup soy sauce
3 tablespoons white vinegar
1/4 cup honey
1 teaspoon ground ginger
1 teaspoon celery seed
2 tablespoons cornstarch
1/4 cup cold water

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

SLOW-COOKER ASIAN BEEF



Slow-Cooker Asian Beef image

A classic American staple-pot roast-gets a flavor update from easy-to-find Asian ingredients. This sweet and savory shredded beef is perfect served over rice with a sprinkle of sesame seed and green onions.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 8

Number Of Ingredients 13

1 cup Progresso™ beef flavored broth (from 32-oz carton)
1/4 cup packed brown sugar
1/4 cup soy sauce
2 tablespoons chili garlic sauce
1/2 teaspoon ground gingerroot
6 green onions, sliced on the bias, white and green parts separated
1 boneless beef chuck roast (2 to 3 lb)
1/4 cup cornstarch
1/4 cup cold water
4 cups hot cooked white rice
1/4 cup chopped fresh cilantro leaves
1 tablespoon toasted sesame seed
1 lime, cut into wedges

Steps:

  • Spray 3 1/2- or 4-quart slow cooker with cooking spray. Add broth, brown sugar, soy sauce, chili garlic sauce and gingerroot to slow cooker; stir with whisk to combine. Stir in green onion whites. Reserve green onion greens for garnishing; cover and refrigerate until ready to use. Add roast to slow cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until very tender.
  • Transfer roast to cutting board. Cool slightly; cut or shred, and return to mixture in slow cooker. Increase to High heat setting. In small bowl, beat cornstarch and cold water. Quickly stir into liquid mixture in slow cooker. Cover; cook 5 to 10 minutes or until thickened.
  • Divide rice among 8 bowls. Divide shredded beef among bowls of rice. Top with reserved green onion greens, cilantro and sesame seed; serve with lime wedges.

Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 8 g, TransFat 1/2 g

CHINESE POT ROAST



Chinese Pot Roast image

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

1 garlic clove, minced
1 1/2 teaspoons peeled minced gingerroot
1 teaspoon salt
1/2 teaspoon Chinese five spice powder
4 -5 lbs good quality boneless pot roast
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sherry wine
2 tablespoons canola oil
1 1/2 cups water
3 medium potatoes, peeled and cut into about 2 inch chunks (about 3 cups)
3 carrots, peeled and cut into 2 inch pieces
1 medium onion, peeled and cut into wedges
2 tablespoons cornstarch
1/4 cup cold water
2 green onions, sliced

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



Slow-Cooker Sicilian Pot Roast - Diabetic Friendly image

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

2 1/2 lbs well-trimmed top round roast or 2 1/2 lbs flat half beef brisket
1/2 teaspoon fresh coarse ground black pepper
2 cups sliced fresh mushrooms
1 cup chopped onion
1 cup green bell peppers or 1 cup roasted sweet peppers, drained and chopped
14 1/2 ounces diced Italian-style tomatoes, undrained
1 (6 ounce) can tomato paste with roasted garlic or 1 (6 ounce) can Italian spices
1 teaspoon italian seasoning

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

Tips:

  • Choose the right cut of beef. Chuck roast or rump roast are good options for pot roast, as they are both relatively tough cuts of meat that will become tender when cooked slowly.
  • Brown the beef before cooking it in the Crock-Pot. This will help to develop flavor and color.
  • Use a variety of vegetables in your pot roast. Carrots, potatoes, onions, and celery are all good options.
  • Add some herbs and spices to your pot roast for extra flavor. Garlic powder, onion powder, paprika, and thyme are all good choices.
  • Cook the pot roast on low heat for at least 8 hours, or until the meat is fall-apart tender.
  • Serve the pot roast with mashed potatoes, rice, or egg noodles.

Conclusion:

Chinese pot roast is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover beef. Simply follow the tips above and you will be sure to have a delicious pot roast that your whole family will love.

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