Ginger Beef Roast Crock Pot Recipes

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SOY-GINGER POT ROAST



Soy-Ginger Pot Roast image

My husband really likes roast beef, and I really like my slow cooker. I brought in Asian influences for an all-day pot roast with some oomph. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 6 servings.

Number Of Ingredients 14

1 boneless beef chuck roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1-1/2 cups water
1/2 cup reduced-sodium soy sauce
1/4 cup honey
3 tablespoons cider vinegar
3 garlic cloves, minced
2 teaspoons ground ginger
1 teaspoon ground mustard
1 large onion, halved and sliced
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer meat to a 5- or 6-qt. slow cooker. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion. Cook, covered, on low until meat is tender, 7-9 hours., Remove roast and onion to a serving platter; keep warm. Transfer cooking juices to a large saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts : Calories 489 calories, Fat 24g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 1256mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 46g protein.

GINGER BEEF ROAST - CROCK POT



Ginger Beef Roast - Crock Pot image

I have no idea where this recipe came from, since I've been using it for years. My picky husband won't eat it, so I only make it a few times a year when I cook at my parents. Browning the meat adds flavor and helps seal in the juices, but if you're short on time, you can skip the browning step. I serve this dish with steamed sugar snap peas and rice. (Stir fry sauce can usually be found in the International:asian section of the grocery store.)

Provided by Mrs. Christmas

Categories     One Dish Meal

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 8

3 lbs boneless beef roast
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup stir-fry sauce
2 tablespoons ketchup
2 tablespoons rice vinegar
2 teaspoons gingerroot, grated (or 1 tsp ground ginger)
1 (1 lb) bag frozen peppers and onions, thawed

Steps:

  • Spray 12 inch non stick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with salt and pepper.
  • Cook beef in skillet over medium-high heat for 5-6 minutes, turning once, until brown on both sides.
  • Spray a 5-6 quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fit in cooker). Mix stir-fry sauce, ketchup, vinegar, and ginger in small bowl; pour over beef.
  • Cover and cook on Low heat setting 8-9 hours.
  • Place beef on platter; cover to keep warm. Add the thawed peppers and onions to mixture in cooker. Increase heat setting to High. Cover and cook 15-20 minutes or until peppers are tender. Remove netting or strings from beef if necessary. Serve pepper mixture with beef.

GINGERSNAP POT ROAST



Gingersnap Pot Roast image

Make and share this Gingersnap Pot Roast recipe from Food.com.

Provided by Saturn

Categories     Roast Beef

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 10

3 lbs beef chuck roast
1 tablespoon oil
1 cup water
8 gingersnaps, crumbled
2 tablespoons red wine vinegar
1 teaspoon beef bouillon, granules
1/8 teaspoon red pepper, ground
3 medium sweet potatoes, peeled & quartered
3 medium carrots or 2 parsnips, cut into 1/2-inch pieces
1 bay leaf

Steps:

  • Trim fat from roast. Cut if necessary to fit crock-pot.
  • In large skillet brown roast on all sides in hot oil.
  • In a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper.
  • In crock-pot, place potatoes, carrots or parsnips, and bay leaf. Place meat on top of vegetables.
  • Pour gingersnap mixture over meat.
  • Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.

Nutrition Facts : Calories 334.4, Fat 12.8, SaturatedFat 5, Cholesterol 112.3, Sodium 222.2, Carbohydrate 17.9, Fiber 2.3, Sugar 4.5, Protein 37.3

GINGER ALE ROAST BEEF



Ginger Ale Roast Beef image

Make and share this Ginger Ale Roast Beef recipe from Food.com.

Provided by weekend cooker

Categories     Meat

Time 8h20m

Yield 1 roast beef, 6-8 serving(s)

Number Of Ingredients 5

3 lbs beef roast
1/2 cup flour
1 (8 ounce) envelope dry onion soup mix
1 (8 ounce) envelope brown gravy mix
2 cups ginger ale

Steps:

  • Coat roast with flour, and reserve flour that doesn't stick to step 2, and place roast in slow cooker.
  • Combine remaing ingredients along with leftover flour in a large bowl, and mix well.
  • Pour the sauce over roast.
  • Cover and cook on low 8-10 hours, or until roast is tender.

SLOW COOKER GINGER BEEF ROAST



Slow Cooker Ginger Beef Roast image

Start this take on beef roast in your slow cooker for a ginger-fresh version of the one-dish hit. Roll with the Asian theme - serve with rice and sugar snap peas.

Provided by ElizabethKnicely

Categories     Roast Beef

Time 9h15m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs boneless beef chuck roast
1 teaspoon seasoning salt
3/4 cup classic-style stir-fry sauce
2 tablespoons ketchup
2 tablespoons rice vinegar
2 teaspoons grated gingerroot or 1 teaspoon ground ginger
1 (1 lb) bag frozen peppers and onions, thawed

Steps:

  • Spray 12-inch skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with peppered seasoned salt. Cook beef in skillet over medium-high heat 5 to 6 minutes, turning once, until brown on both sides.
  • Spray 5- to 6-quart slow cooker with cooking spray. Place beef in cooked (if necessary, cut beef in half to fit in cooker.) Mix stir-fry sauce, ketchup, vinegar and ginger in small bowl; pour over beef.
  • Cover and cook on LOW heat setting 8 to 9 hours.
  • Place beef on platter; cover to keep warm. Add stir-fry vegetables to mixture in cooker. Increase heat setting on HIGH. Cover and cook 15 to 20 minutes or until peppers are tender. Remove netting or string from beef, if needed. Serve pepper mixture with beef.
  • SUCCESS HINT: Although it's tempting, avoid peeking in the slow cooker during cooking. Lifting the lid lets steam escape, and steam helps with the cooking.
  • TIME-SAVER: Browning the meat adds flavor and helps seel in the juices, but if you're short on time, you can skip this step.
  • SERVE-WITH: Serve this Asian-influenced roast on a bed of hot cooked rice or Asian noodles, along with steamed sugar snap peas.
  • NOTE: This is also excellent with Snap Pea Stir-Fry Veggie Mix.

Nutrition Facts : Calories 242.2, Fat 10.3, SaturatedFat 4.6, Cholesterol 112.3, Sodium 179.6, Carbohydrate 1.6, Sugar 0.9, Protein 36

SLOW-COOKER GINGER BEEF ROAST



Slow-Cooker Ginger Beef Roast image

Start this take on beef roast in your slow cooker for a ginger-fresh version of the one-dish hit. Roll with the Asian theme-serve with rice and sugar snap peas.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h35m

Yield 8

Number Of Ingredients 7

3-pound beef boneless chuck roast
1 teaspoon peppered seasoned salt
3/4 cup classic-style stir-fry sauce
2 tablespoons ketchup
2 tablespoons rice vinegar
2 teaspoons grated gingerroot or 1 teaspoon ground ginger
1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed

Steps:

  • Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with peppered seasoned salt. Cook beef in skillet over medium-high heat 5 to 6 minutes, turning once, until brown on both sides.
  • Spray 5- to 6-quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fit in cooker). Mix stir-fry sauce, ketchup, vinegar and gingerroot in small bowl; pour over beef.
  • Cover and cook on Low heat setting 8 to 9 hours.
  • Place beef on platter; cover to keep warm. Add stir-fry vegetables to mixture in cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until peppers are tender. Remove netting or strings from beef. Serve pepper mixture with beef.

Nutrition Facts : Calories 370, Carbohydrate 10 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 37 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 5 g, TransFat 1 g

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