Pumpkin pie spice, cumin and cayenne pepper add Moroccan-inspired flavor to this slow-cooker pot roast dinner. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a small bowl combine pumpkin pie spice, 1/2 teaspoon of the salt, the cumin, 1/4 teaspoon of the black pepper and, if desired, cayenne pepper. Sprinkle mixture over meat; rub in with your fingers. In a 10-inch skillet heat oil over medium-high. Add meat; cook 6 to 8 minutes or until browned on all sides.

  • In a 5- to 6-qt. slow cooker combine carrots and parsnips. Add meat, cutting to fit if needed. Top with onions. In a small bowl combine broth, tapioca, tomato paste, dry mustard and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour over mixture in cooker.

  • Cover and cook on low 9 hours or high 4 1/2 hours. Add sweet peppers. If using low, turn to high. Cover and cook 30 minutes more.

  • Transfer meat to a platter. Using a slotted spoon, transfer vegetables to platter. Skim fat from cooking liquid. Drizzle cooking liquid over meat and vegetables and, if desired, sprinkle with cilantro.

Nutrition Facts

414 calories; 8.8 g total fat; 3.1 g saturated fat; 123 mg cholesterol; 473 mg sodium. 1457 mg potassium; 37.4 g carbohydrates; 8.6 g fiber; 14 g sugar; 45.6 g protein; 17054 IU vitamin a iu; 75 mg vitamin c; 121 mcg folate; 115 mg calcium; 5 mg iron; 92 mg magnesium;