Pot Roast Rigatoni Stew

Pot Roast Rigatoni Stew

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From: Diabetic Living Magazine

A twist on classic pot roast, this dish is filling and satisfying.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 2-pound boneless beef chuck arm pot roast, trimmed of fat and cut into 2-inch chunks
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 cups 50% less sodium beef broth
  • 1 (14.5 ounce) can no-salt-added stewed tomatoes
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • ½ cup chopped bottled roasted red peppers
  • ½ cup dry red wine or cranberry juice
  • ¼ cup fat-free half-and-half
  • 1 tablespoon all-purpose flour
  • 6 ounces dried rigatoni pasta
  • 2 tablespoons freshly grated Parmesan cheese

Preparation

  • Prep

  • Ready In

  1. Season beef with ¼ teaspoon of the salt and the ground black pepper. In a large skillet heat oil over medium-high heat; cook meat in hot oil until browned on all sides. Drain off fat.
  2. In a 3½- to 4-quart slow cooker combine the beef, beef broth, undrained tomatoes, onion, celery, carrot, roasted red peppers, red wine, and remaining ¼ teaspoon salt. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.
  3. Using a slotted spoon, transfer meat to a cutting board. Skim fat from cooking liquid. Using two forks, pull meat apart into shreds; return to cooker.
  4. If using low-heat setting turn to high-heat setting. In a small bowl combine the half-and-half and flour. Stir half-and-half mixture and rigatoni into beef mixture in the cooker. Cover and cook for 30 minutes more. Top each serving with Parmesan cheese.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 401 calories; 10 g fat(3 g sat); 3 g fiber; 32 g carbohydrates; 40 g protein; 143 mcg folate; 100 mg cholesterol; 6 g sugars; 1,926 IU vitamin A; 43 mg vitamin C; 93 mg calcium; 5 mg iron; 509 mg sodium; 888 mg potassium
  • Nutrition Bonus: Vitamin C (72% daily value), Vitamin A (39% dv), Folate (36% dv), Iron (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4½ lean meat, 1½ starch, 1½ vegetables, ½ fat

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