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slow-cooked beef with carrots and cabbage recipe

Written on Friday, October 14, 2016 | 10:11:00 PM



makes: 2 servings (3 ounces cooked meat and ¾ cup vegetables each)

prep: 20 minutes  cook: 7 to 8 hours (low) or 3½ to 4 hours (high) + 30 minutes (high)

Ingredients : 
- 8 ounces boneless beef chuck roast
- ¼ teaspoon dried oregano, crushed
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 1⁄8 teaspoon salt
- Nonstick cooking spray
- 3 medium carrots, cut into 2-inch pieces
- 2 small garlic cloves, minced
- 1⁄3 cup lower-sodium beef broth
- 2 cups coarsely shredded cabbage

Preparation Method :
1) Trim fat from roast. Combine oregano, cumin, paprika, pepper, and salt. Sprinkle mixture over meat; rub in. Coat a medium nonstick skillet with cooking spray; heat over medium heat. Add meat to skillet; brown on all sides.

2) Meanwhile, in a 1½- 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 3½ to 4 hours. If no heat setting is available, cook for 5 to 5½ hours.

4) If using low-heat setting, turn to high-heat setting (if no heat setting is available, continue cooking). Add cabbage. Cover and cook for 30 minutes more. Using a slotted spoon, transfer meat and vegetables to a serving platter.

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