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Slow-Cooked Beef with Carrots and Cabbage

Slow-Cooked Beef with Carrots and Cabbage

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Rated: 2
  • Makes: 2 servings
  • Prep 20 mins
  • Cook 7 hrs to 8 hrs (low) or 3.5-4 hours (high)
  • Cook 30 mins
  • Serving Size: 3 ounces cooked meat with 3/4 cup vegetables per serving
  • Carb Grams Per Serving: 14

Ingredients

  • 8 ounces boneless beef chuck pot roast
  • 1/4 teaspoon dried oregano, crushed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • Nonstick cooking spray
  • 3 medium carrots, cut into 2-inch pieces
  • 2 small garlic cloves, minced
  • 1/3 cup lower-sodium beef broth
  • 2 cups coarsely shredded cabbage

Directions

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

Nutrition Facts Per Serving:

Servings Per Recipe: 2
PER SERVING: 214 cal., 5 g total fat (2 g sat. fat), 50 mg chol., 379 mg sodium, 14 g carb. (5 g fiber, 7 g sugars), 27 g pro.

Diabetic Exchanges

Lean Meat (d.e): 3.5; Vegetables (d.e): 2;