Chinese Pot Roast Diabetic Crock Pot Food

CHINESE POT ROAST

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.

BUNYAN'S DIABETIC CROCK POT PORK ROAST

Steps:

• 1. Add the the EVOO to a large skillet and get it screaming hot
• 2. Sear all sides of the roast, and put it in your crock pot
• 3. Use the same skillet to saute the veggies & garlic for just a couple of minutes & into the crock pot with the roast
• 4. Dissolve the pork base in 1 cup of the water & into the crock pot with the other ingredients
• 5. Cover the crock pot, turn it on to low and let it go 8 hours
• 6. Carefully take the roast out after 8 hours and set aside for just a bit
• 7. Add the flour to the other cup of water in a jar with a tight fitting lid and shake like crazy
• 8. Add the slurry to the juices and veggies in the crock pot, and stir really well
• 9. Put roast back into the crock pot
• 10. Let it go for another 2 hours
• 11. NOTE: The pork base has 900mg of sodium per tsp so you will NOT need to add salt

CHINESE POT ROAST (DIABETIC CROCK POT RECIPE)

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

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.