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.
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 the seasoning in with your fingers. Coat a medium nonstick skillet with cooking spray; heat the skillet over medium heat. Add meat to the 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 the low-heat setting for 7 to 8 hours or on the high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
At this point, if using the low-heat setting, turn to the 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.
