Slow-Cooked Beef with Carrots & Cabbage

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Slow-Cooked Beef with Carrots & Cabbage

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.

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

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.

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