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.
Nutrition per serving may change if servings are adjusted.
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
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 1½- 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 3½ to 4 hours. If no heat setting is available, cook for 5 to 5½ 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.