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."
photo by I'mPat photo by I'mPat
photo by I'mPat
Ready In:
9hrs 10mins




  • 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.

Questions & Replies

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  1. Big F.
    Best Pot roast I ever made. I thought the only 1/4 c water and 1/4 c soy sauce would be too little, but the juice from he roast combined with those too was so nice and juicy!
  2. mstout
    I am new to cooking diabetic meals and i wasn't that good of a cook to begin with, I chose this because it looked easiest enough that I couldn't ruin it. Man-oh-man was it good. For a change my family actually commented on how good something I cooked tasted, I put some carrots and celery along with the onions (just because I needed to use them up) and they tasted so good after cooking in the soy/ginger all day. Thanks for posting!
  3. I'mPat
    I used a boneless blade roast and once all visible fat was removed weighed 1.6K and took 6 hours to cook to well done and it was moist and very much enjoyed. Thank you Oolala, made for Revised Bargain Basement Game.


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