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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

213.6 calories; protein 27.5g 55% DV; carbohydrates 14.2g 5% DV; exchange other carbs 1; dietary fiber 4.6g 19% DV; sugars 6.6g; fat 5.1g 8% DV; saturated fat 1.8g 9% DV; cholesterol 49.9mg 17% DV; vitamin a iu 15496.8IU 310% DV; vitamin c 32.2mg 54% DV; folate 62.6mcg 16% DV; calcium 86mg 9% DV; iron 3mg 17% DV; magnesium 47.2mg 17% DV; potassium 820.9mg 23% DV; sodium 378.9mg 15% DV.