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Slow-Cooked Beef with Carrots & Cabbage
4 h 20 m
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.”
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
1Trim 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.
2Meanwhile, in a 1½- or 2-quart slow cooker, combine carrots and garlic. Pour broth over carrots. Top with meat.
3Cover 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.
4If 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.