Slow-Cooked Beef with Carrots & Cabbage

Slow-Cooked Beef with Carrots & Cabbage

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From: Diabetic Living Magazine

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 8 ounces boneless beef chuck pot roast
  • ¼ teaspoon dried oregano, crushed
  • ¼ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon salt
  • Nonstick cooking spray
  • 3 medium carrots, cut into 2-inch pieces
  • 2 small garlic cloves, minced
  • ⅓ cup lower-sodium beef broth
  • 2 cups coarsely shredded green cabbage

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Meanwhile, in a 1½- or 2-quart slow cooker, combine carrots and garlic. Pour broth over carrots. Top with meat.
  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours. If no heat setting is available, cook for 5 to 5½ hours.
  4. 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 information

  • Serving size: 3 ounces cooked meat with ¾ cup vegetable
  • Per serving: 214 calories; 5 g fat(2 g sat); 5 g fiber; 14 g carbohydrates; 27 g protein; 63 mcg folate; 50 mg cholesterol; 7 g sugars; 15,497 IU vitamin A; 32 mg vitamin C; 86 mg calcium; 3 mg iron; 379 mg sodium; 821 mg potassium
  • Nutrition Bonus: Vitamin A (310% daily value), Vitamin C (53% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ lean protein, 2 vegetables

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