Chinese Pot Roast Diabetic Crock Pot Recipe
Discover the mouthwatering flavors of this Chinese Pot Roast Diabetic Crock Pot Recipe, a slow-cooked masterpiece that combines tender beef chuck roast with aromatic spices and nutrient-rich vegetables. Designed with health-conscious eaters in mind, this low-sodium, diabetic-friendly recipe features a savory sauce infused with ginger, garlic, five-spice powder, and sesame oil, creating a perfect balance of sweetness and tanginess with the addition of rice vinegar. The slow cooker does all the hard work, ensuring the beef becomes fall-apart tender while allowing the vibrant carrots, celery, and green onions to soak up the flavorful broth. Serve this wholesome, low-carb meal with its velvety cornstarch-thickened gravy for a comforting, restaurant-quality dish that's as delicious as it is nourishing. Ideal for busy weeknights or meal prep, this recipe is an easy, flavorful way to enjoy Chinese-inspired cuisine at home.
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Recipe Information
Ingredients
- 2.5 lbs Beef chuck roast
- 0.25 cup Low-sodium soy sauce
- 0.5 cup Beef broth (low-sodium)
- 2 tbsp Rice vinegar
- 1 tbsp Fresh ginger, grated
- 3 cloves Garlic, minced
- 1 tsp Sesame oil
- 2 Green onions, chopped
- 3 medium Carrots, sliced
- 2 Celery stalks, sliced
- 1 tsp Chinese five-spice powder
- 0.5 tsp Black pepper
- 1 tbsp Cornstarch
- 2 tbsp Water (to mix with cornstarch)
Instructions
Trim any excess fat from the beef chuck roast and pat it dry with paper towels.
Heat a large skillet over medium-high heat and sear the beef chuck roast on all sides until browned, approximately 2–3 minutes per side. This step is optional but enhances the flavor.
In a small bowl, whisk together the soy sauce, beef broth, rice vinegar, grated ginger, minced garlic, sesame oil, and five-spice powder.
Place the browned chuck roast into the crock pot. Pour the soy sauce mixture over the roast.
Add the carrots, celery, and chopped green onions around the roast in the crock pot.
Sprinkle black pepper over the top for seasoning.
Cover the lid and set the crock pot to cook on LOW for 8 hours or HIGH for 4–5 hours, depending on your timing preferences. The meat should be tender and easy to shred when done.
Once the roast has finished cooking, remove it from the crock pot and set it aside to rest on a cutting board for 10 minutes.
While the roast rests, strain out 2 cups of the liquid from the crock pot and pour it into a small saucepan on medium heat.
In a separate small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually whisk the slurry into the saucepan of cooking liquid, stirring constantly to thicken the sauce into a light gravy.
Shred or slice the beef roast as desired and serve with the vegetables and thickened sauce drizzled on top.
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.4 g | 311% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 3057 mg | 133% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 17.5 g | ||
| Protein | 220.8 g | 442% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 4868 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
