Pumpkin pie spice, cumin and cayenne pepper add Moroccan-inspired flavor to this slow-cooker pot roast dinner.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • In a small bowl combine pumpkin pie spice, 1/2 teaspoon of the salt, the cumin, 1/4 teaspoon of the black pepper and, if desired, cayenne pepper. Sprinkle mixture over meat; rub in with your fingers. In a 10-inch skillet heat oil over medium-high. Add meat; cook 6 to 8 minutes or until browned on all sides.

  • In a 5- to 6-qt. slow cooker combine carrots and parsnips. Add meat, cutting to fit if needed. Top with onions. In a small bowl combine broth, tapioca, tomato paste, dry mustard and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour over mixture in cooker.

  • Cover and cook on low 9 hours or high 4 1/2 hours. Add sweet peppers. If using low, turn to high. Cover and cook 30 minutes more.

  • Transfer meat to a platter. Using a slotted spoon, transfer vegetables to platter. Skim fat from cooking liquid. Drizzle cooking liquid over meat and vegetables and, if desired, sprinkle with cilantro.

Nutrition Facts

3 2/3 ounces meat and 1 1/3 cups vegetables
414 calories; protein 45.6g; carbohydrates 37.4g; dietary fiber 8.6g; sugars 13.6g; fat 8.8g; saturated fat 3.1g; cholesterol 122.8mg; vitamin a iu 17054.1IU; vitamin c 75.1mg; folate 121.4mcg; calcium 114.8mg; iron 5.2mg; magnesium 92mg; potassium 1456.5mg; sodium 473.2mg.

5 lean protein, 3 vegetable, 1 starch, 1/2 fat