Recipe Image

Slow-Cooked Beef with Carrots & Cabbage

  • 20 m
  • 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


  • 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.
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