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.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
4 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • 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 1 1/2- 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 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 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.

Nutrition Facts

3 ounces cooked meat with 3/4 cup vegetable
214 calories; protein 27.5g; carbohydrates 14.2g; dietary fiber 4.6g; sugars 6.6g; fat 5.1g; saturated fat 1.8g; cholesterol 49.9mg; vitamin a iu 15496.8IU; vitamin c 32.2mg; folate 62.6mcg; calcium 86mg; iron 3mg; magnesium 47.2mg; potassium 820.9mg; sodium 378.9mg.

3 1/2 lean protein, 2 vegetables