Slow Cooker Ginger Roast

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 322.6
  • Total Fat: 17.7 g
  • Cholesterol: 54.4 mg
  • Sodium: 491.9 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 26.7 g

View full nutritional breakdown of Slow Cooker Ginger Roast calories by ingredient


Introduction

A change up for the slow cooker pot roast. I serve with rice and chopped broccoli. I also cheat on time and use minced garlic from a jar and ginger from a tube, and oh my sometimes I use a frozen bag of stir fry peppers and onions. Scandalous! A change up for the slow cooker pot roast. I serve with rice and chopped broccoli. I also cheat on time and use minced garlic from a jar and ginger from a tube, and oh my sometimes I use a frozen bag of stir fry peppers and onions. Scandalous!
Number of Servings: 10

Ingredients

    2 lb Beef chuck roast
    1 cup, chopped Onions, raw
    2 Bell Pepers, sliced in strips
    3 cloves Garlic, Chopped or Minced
    5 tsp Ginger Root minced
    1 can (12 fl oz) Ginger Ale
    1/2 cup Soy sauce low sodium
    .33 cup, unpacked Brown Sugar
    1 tsp Pepper, red or cayenne
    4 medium Scallions cut 2-3 inches
    2 tbsp Argo Cornstarch
    top with red pepper flakes if desired

Tips

You can easily adapt to meet your family's taste preference. We like it spicy!


Directions

You can sear the roast if you want. I just throw the hunk of frozen beef in the crock. Top with diced onions and the peppers. (If you want crisper veggies, wait until about an hour before meat is cooked to add) Mix the garlic, ginger, ginger ale, soy sauce, brown sugar and cayenne in a bowl then add to slow cooker.
Set slow cooker to low and cook for 8 hours. (your time may be less if your roast is thawed-grin) About 7th hour I check for thickness of sauce and adjust as necessary with cornstarch added to about 1/3 cup of water as needed.
I top with scallions and red pepper flakes.

Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user RABIDCHIHUAHUA.