Chinese Pot Roast (Diabetic Crock Pot Recipe)

1. Dip roast in flour and brown on both sides in oil in a saucepan.

2. Place meat in slow cooker and top with onions.

3. Combine soy sauce, water and ginger and pour over the meat.

4. Cover and cook on high for 10 minutes.

5. Reduce heat to low and cook for 8-10 hours.

6. Slice and serve with rice.

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Nutrient	Quantity
Total fats	70.5754 g
Protein	303.9872 g
Carbohydrates	47.1663 g
Energy	2023.4363 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.3368 g
Water	1370.1778 g
Aspartic acid	27.9332 g
Calcium, Ca	261.2979 mg
Lutein + zeaxanthin	12 g
Fiber, total dietary	6.104 g
Fatty acids, total saturated 22:0	0.0462 g
Carotene, beta	3 g
Niacin	65.0719 mg
Hydroxyproline	1.4824 g
Vitamin A, RAE	27.2001 g
Fatty acids, total trans-polyenoic	0.0511 g
Arginine	20.4975 g
Riboflavin	3.0738 mg
Tocopherol, beta	0.0014 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.2928 g
Fatty acids, total saturated 20:1	0.1981 g
Glutamic acid	49.9254 g
Stigmasterol	0.42 mg
Sodium, Na	4507.9048 mg
Fatty acids, total saturated 16:1 undifferentiated	2.0168 g
Total lipid (fat)	70.5754 g
Manganese, Mn	1.4521 mg
Fructose	3.87 g
Proline	12.5232 g
Fatty acids, total saturated 16:0	13.4988 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	5.7512 g
Sucrose	3.0338 g
Choline, total	1031.03 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1768 g
Fatty acids, total polyunsaturated 18:1 t	2.6018 g
Sugars, total	13.0157 g
Serine	11.932 g
Fatty acids, total saturated 18:0	7.93 g
Fatty acids, total saturated 20:4 undifferentiated	0.68 g
Vitamin B-6	8.4709 mg
Selenium, Se	332.5687 g
Ash	26.2841 g
Vitamin D	13.6 IU
Tocotrienol, delta	0.0014 mg
Fatty acids, total saturated 18:1 undifferentiated	34.308 g
Pantothenic acid	11.5341 mg
Phenylalanine	11.8414 g
Beta-sitosterol	57.82 mg
Copper, Cu	1.1829 mg
Betaine	213.7779 mg
Thiamin	1.4105 mg
Retinol	27.2001 g
Methionine	8.6779 g
Iron, Fe	37.5336 mg
Carbohydrate, by difference	47.1663 g
Phosphorus, P	3422.1273 mg
Folate, total	107.6251 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0511 g
Tocopherol, gamma	3.8276 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0136 g
Alanine	17.3299 g
Cholesterol	884.002 mg
Valine	13.9577 g
Fatty acids, total saturated 18:2 undifferentiated	6.2439 g
Glycine	13.4278 g
Glucose (dextrose)	6.1012 g
Fatty acids, total saturated 14:0	1.4282 g
Zinc, Zn	94.5222 mg
Isoleucine	13.1726 g
Tocopherol, delta	0.1386 mg
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	1.7272 g
Fatty acids, total polyunsaturated	8.2606 g
Fatty acids, total saturated 14:1	0.3264 g
Fatty acids, total polyunsaturated 17:1	0.544 g
Leucine	24.8721 g
Tocotrienol, alpha	0.1242 mg
Vitamin A, IU	87.6002 IU
Folate, DFE	107.6251 g
Tryptophan	3.4903 g
Vitamin C, total ascorbic acid	22.25 mg
Phytosterols	45.15 mg
Fatty acids, total polyunsaturated 18:1 c	31.5289 g
Fatty acids, total saturated 20:0	0.091 g
Campesterol	33.74 mg
Tyrosine	10.691 g
Vitamin B-12	37.5361 g
Vitamin K (phylloquinone)	31.583 g
Fatty acids, total saturated	23.7627 g
Histidine	9.893 g
Fatty acids, total monounsaturated	37.4122 g
Threonine	13.6057 g
Folate, food	107.6251 g
Fatty acids, total polyunsaturated 17:0	0.6528 g
Fatty acids, total polyunsaturated 24:0	0.0952 g
Vitamin E (alpha-tocopherol)	4.9767 mg
Fatty acids, total trans	2.6529 g
Fatty acids, total trans-monoenoic	2.6018 g
Magnesium, Mg	425.7033 mg
Lysine	26.8807 g
Potassium, K	6160.8848 mg
Cystine	3.2364 g
Fluoride, F	3.3 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0.5 teaspoon	0.8	0.1777	0.0075
Onion	2	120	28.02	0.3
Soy sauce	0.25 cup	33.7875	3.1429	0.3634
Water	0.25 cup	0	0	0
flour	2 tablespoons	72.285	15.8257	0.2804
canola oil	1 tablespoon	123.76	0	14
pot roast	3 lb	1672.8038	0	55.6241