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Prep Time:20 minsAdditional Time:4 hrsTotal Time:4 hrs 20 minsServings:2Yield:2 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:4 hrsTotal Time:4 hrs 20 minsServings:2Yield:2 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 20 mins
Total Time:
4 hrs 20 mins
Servings:2
Servings:
2
Yield:2 servings
Yield:
2 servings
Jump to Nutrition Facts
Jump to recipe
Nutrition Notes
Is beef healthy?
Are carrots and cabbage good for you?
Cabbage is a cruciferous vegetablethat is high in vitamin C. There is evidence that suggests cabbage is high in compounds that help fight cancer.Carrots are known for their influence on healthy eyesight, thanks to their beta-carotene. They’re also linked with reduced inflammation and brain, heart and skin health. Both cabbage and carrots will add to your fiber quota for the day, as well.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Can I substitute boneless beef chuck pot roast for another cut?
You can, but we suggest you go with the boneless beef chuck pot roast. It’s tender and flavorful when it’s slowly cooked. If you can’t find this cut at your local market, feel free to swap it with a bottom round roast or top round roast. You can slow-cook both of these with satisfying results.
Can you leave the fat on the chuck roast?
Trim all the fat you can from this cut—it does not play nice in the oven. It will burn quickly and give your meat an off-flavor. Taking the time to properly prepare this meat before slow cooking will make all the difference.
Can I make this ahead?
Absolutely. Refrigerate in an airtight container for up to 3 days or freeze for up to 6 months.
Frequently Asked Questions
Do you need to cook meat before slow cooking?
Sometimes you do, and sometimes you don’t. For this recipe, we suggest browning the meat in the skillet first because it will enhance the flavor.
Cook Mode(Keep screen awake)Ingredients8ouncesboneless beef chuck pot roast¼teaspoondried oregano, crushed¼teaspoonground cumin¼teaspoonpaprika¼teaspoonground black pepper⅛teaspoonsaltNonstick cooking spray3medium carrots, cut into 2-inch pieces2smallgarlic cloves, minced⅓cuplower-sodium beef broth2cupscoarsely shredded green cabbage
Cook Mode(Keep screen awake)
Ingredients
8ouncesboneless beef chuck pot roast
¼teaspoondried oregano, crushed
¼teaspoonground cumin
¼teaspoonpaprika
¼teaspoonground black pepper
⅛teaspoonsalt
Nonstick cooking spray
3medium carrots, cut into 2-inch pieces
2smallgarlic cloves, minced
⅓cuplower-sodium beef broth
2cupscoarsely shredded green cabbage
DirectionsTrim 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.Originally appeared: Diabetic Living Magazine
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.
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.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)214Calories5gFat14gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
