Slow Cooked Beef & Vegetables for Two

By JenHall

Tender and juicy slow cooked beef with carrots and cabbage for two. Bon appétit!

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 cloves garlic, minced
• 1/3 cup lower-sodium beef broth
• 2 cups cabbage, coarsely shredded

Details

Servings 2

Preparation

Step 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.

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.