Karen’s Killer Fixin’s: Soy Pot Roast

It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers here.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is SOY POT ROAST.

Anything you can throw into a crock pot with little effort is great. But it’s the Asian flair of this pot roast that really makes a difference. Slow cooking means the pot roast soaks up the flavor and tenderizes the meat.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!


P.S.  We’re at 6 recipes and counting with this posting!  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox!  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.


[Serves 6-8]

4-5 lb. pot roast
½ cup soy sauce
½ tsp. ground (dried) ginger
1 cup sliced celery
2 cloves garlic, minced
1 cup sliced mushrooms
1 cup chopped onion
1 cup sliced bamboo shoots
½ cup dry sherry

Combine ginger, garlic, onion, sherry and soy sauce.  Pour over pot roast.  Cook in crockpot on high 5-6 hours.  Last hour of cooking, add celery, mushrooms,
and bamboo shoots. Serve with cooked brown or white rice.



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