Slow Cooked Beef with Carrots & Cabbage
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