Name: Slow-Cooked Beef with Carrots & Cabbage
Total time: 4 h 20 min
Ingredients: 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

Directions

Step 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.

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Step 2

Meanwhile, in a 1 1/2- or 2-quart slow cooker, combine carrots and garlic. Pour broth over carrots. Top with meat.
Step 3

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.
Step 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.

Nutrition Facts

Serving Size: 3 ounces cooked meat with 3/4 cup vegetable

Per Serving:

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.

Exchanges:

3 1/2 lean protein, 2 vegetables

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts