Crock Pot Beef Teriyaki
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 lb pot roast1 tsp olive oil6 slices canned juice pack pineapple with 1/2 cup juice reserved2 tbsp soy sauce1/2 tsp ground ginger1 tbsp sherry vinegar1 tbsp blackstrap molasses1 tbsp honey1 tsp Worcestershire sauce2 chicken boullion cubes1 1/2 cups boiling water
In a shallow bowl stir together 1/2 cup of pinapple juice, soy sauce, ginger, vineager, molasses, honey and Worcestershire sauce. Allow meat to marinate overnight in the refrigerator or 1 hour at room temperature.
Sear the meat on all sides using a hot pan and about 1 tsp olive oil and put in crock pot.
Boil the water in the same pan, dissolve the boullion cubes, combine with 1/2 the marinade, and put in the crock pot.
Place the pineapple rings on top and cover and cook on Low setting for 8 to 10 hours (high for 3 to 4 hours)
If you would like you can add 1 cup of brown, long grain or wild rice along with the rest of the marinade to crockpot before you add the meat and allow it to cook for the above time.
Number of Servings: 6
Recipe submitted by SparkPeople user SEEBEES3.
Sear the meat on all sides using a hot pan and about 1 tsp olive oil and put in crock pot.
Boil the water in the same pan, dissolve the boullion cubes, combine with 1/2 the marinade, and put in the crock pot.
Place the pineapple rings on top and cover and cook on Low setting for 8 to 10 hours (high for 3 to 4 hours)
If you would like you can add 1 cup of brown, long grain or wild rice along with the rest of the marinade to crockpot before you add the meat and allow it to cook for the above time.
Number of Servings: 6
Recipe submitted by SparkPeople user SEEBEES3.
Nutritional Info Amount Per Serving
- Calories: 277.5
- Total Fat: 6.2 g
- Cholesterol: 90.8 mg
- Sodium: 425.9 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.1 g
- Protein: 32.6 g
Member Reviews