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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Ingredients

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Directions

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.

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  • 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; protein 45.6g 91% DV; carbohydrates 37.4g 12% DV; exchange other carbs 2.5; dietary fiber 8.6g 34% DV; sugars 13.6g; fat 8.8g 14% DV; saturated fat 3.1g 16% DV; cholesterol 122.8mg 41% DV; vitamin a iu 17054.1IU 341% DV; vitamin c 75.1mg 125% DV; folate 121.4mcg 30% DV; calcium 114.8mg 12% DV; iron 5.2mg 29% DV; magnesium 92mg 33% DV; potassium 1456.5mg 41% DV; sodium 473.2mg 19% DV.