ROAST BEEF AND CABBAGE RECIPES RECIPES

SLOW-COOKED BEEF WITH CARROTS & CABBAGE RECIPE | EATINGWELL

Slow-Cooked Beef with Carrots & Cabbage Recipe | EatingWell image

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. Each of the two servings has just 215 calories.

Provided by Diabetic Living Magazine

Total Time 4 hours 20 minutes

Number Of Ingredients 11

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
? teaspoon salt
Nonstick cooking spray
3 medium carrots, cut into 2-inch pieces
2 small garlic cloves, minced
? cup lower-sodium beef broth
2 cups coarsely shredded green cabbage

Steps:

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.

Nutrition Facts : Calories 213.6 calories, CarbohydrateContent 14.2 g, CholesterolContent 49.9 mg, FatContent 5.1 g, FiberContent 4.6 g, ProteinContent 27.5 g, SaturatedFatContent 1.8 g, SodiumContent 378.9 mg, SugarContent 6.6 g

ROAST BEEF WITH CABBAGE, SQUASH, AND CARROTS RECIPE ...

Roast Beef with Cabbage, Squash, and Carrots Recipe ... image

This one-pan meal feels like a Sunday supper but is easy enough to make on a Monday night. The beef and vegetables roast side by side in a shallow pan. Everything is done when the beef is medium-rare, about 40 minutes.

Provided by Martha Stewart

Categories Beef Recipes

Total Time 1 hours

Prep Time 10 minutes

Number Of Ingredients 7

Ingredients

2 pounds boneless top loin roast, tied
Coarse salt and ground pepper
1 medium butternut squash (2 pounds), peeled, halved, and sliced 1/2 inch thick
3 medium carrots, cut into 3-inch lengths
1 small head red cabbage (about 1 pound), cored and cut into 8 wedges
4 sprigs thyme
2 teaspoons extra-virgin olive oil

Steps:

Preheat oven to 425 degrees. Season beef with salt and pepper and place, fat side up, in center of a shallow roasting pan. In a large bowl, toss squash, carrots, cabbage, and thyme with oil; season with salt and pepper. Scatter vegetables around beef.
Roast until squash is tender when pierced with a knife and beef is medium-rare, 40 minutes. Tent beef loosely with foil and let rest 10 minutes before slicing.

Nutrition Facts : Calories 644 g, FatContent 28 g, FiberContent 11 g, ProteinContent 52 g

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