In this main-dish recipe, the pot roast is slow-cooked with carrots and low-sodium beef broth. Toward the end of the cooking time, shredded cabbage is added in to round out the meal. Each of the two servings has just 215 calories. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Trim fat from meat. In a small bowl, combine oregano, cumin, paprika, pepper and salt. Sprinkle mixture evenly over meat; rub in with your fingers. Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Add meat to skillet; cook on all sides until browned.

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  • Meanwhile, in a 1 1/2- or 2-quart slow cooker, combine carrots and garlic. Pour broth over carrots. Top with meat.

  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.

  • If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Add cabbage. Cover and cook for 30 minutes more. Using a slotted spoon, transfer cabbage, meat and carrots to a serving platter.

Nutrition Facts

214 calories; 5.1 g total fat; 1.8 g saturated fat; 50 mg cholesterol; 379 mg sodium. 821 mg potassium; 14.2 g carbohydrates; 4.6 g fiber; 7 g sugar; 27.5 g protein; 15497 IU vitamin a iu; 32 mg vitamin c; 63 mcg folate; 86 mg calcium; 3 mg iron; 47 mg magnesium;