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Slow-Cooked Beef with Carrots and Cabbage

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B2, B3, B9, B12, C, D
    MineralsZinc, Copper, Natrium, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 8 ounces boneless beef chuck pot roast

    2. 1/4 teaspoon dried oregano, crushed

    3. 1/4 teaspoon ground cumin

    4. 1/4 teaspoon paprika

    5. 1/4 teaspoon ground black pepper

    6. 1/8 teaspoon salt

    7. Nonstick cooking spray

    8. 3 medium carrots, cut into 2-inch pieces

    9. 2 small garlic cloves, minced

    10. 1/3 cup lower-sodium beef broth

    11. 2 cups coarsely shredded cabbage

    Instructions Jump to Ingredients ↑

    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 .

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