A twist on classic pot roast, this dish is filling and satisfying.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Season beef with 1/4 teaspoon of the salt and the ground black pepper. In a large skillet heat oil over medium-high heat; cook meat in hot oil until browned on all sides. Drain off fat.

  • In a 3 1/2- to 4-quart slow cooker combine the beef, beef broth, undrained tomatoes, onion, celery, carrot, roasted red peppers, red wine, and remaining 1/4 teaspoon salt. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.

  • Using a slotted spoon, transfer meat to a cutting board. Skim fat from cooking liquid. Using two forks, pull meat apart into shreds; return to cooker.

  • If using low-heat setting turn to high-heat setting. In a small bowl combine the half-and-half and flour. Stir half-and-half mixture and rigatoni into beef mixture in the cooker. Cover and cook for 30 minutes more. Top each serving with Parmesan cheese.

Nutrition Facts

1 1/3 cups
401 calories; protein 40.1g; carbohydrates 31.9g; dietary fiber 3g; sugars 6.3g; fat 9.7g; saturated fat 3.1g; cholesterol 100.3mg; vitamin a iu 1926IU; vitamin c 42.7mg; folate 142.6mcg; calcium 93mg; iron 4.7mg; magnesium 58.3mg; potassium 887.9mg; sodium 508.8mg.

4 1/2 lean meat, 1 1/2 starch, 1 1/2 vegetables, 1/2 fat