Slow-Cooked Beef and Vegetables for Two

Slow-Cooked Beef and Vegetables for Two
24Kviews
18 users rated this recipe an average rating of 4.0
Makes:
2 servings
Serving Size:
3 ounces cooked meat with 3/4 cup vegetables per serving
Prep:
20 mins
Cook:
7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high), plus 30 minutes
Rate me!


Slow-Cooked Beef and Vegetables for Two

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
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

(Slow-Cooked Beef and Vegetables for Two)
    Per serving:
  • 214 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 2 g monounsatured fat),
  • 50 mg chol.,
  • 379 mg sodium,
  • 14 g carb.,
  • 5 g fiber,
  • 7 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...