Slow-Cooked Beef with Carrots & Cabbage
Recipe GLPR55069861500914
Tender beef chuck braised low and slow with sweet carrots, crisp cabbage, and warm spices in a savory broth. A comforting one-pot meal that fills your home with rich, homey aromas as it cooks.
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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
Directions
Pat the beef chuck dry with paper towels. In a small bowl, combine the crushed oregano, ground cumin, paprika, black pepper, and salt. Rub the spice mixture evenly over all sides of the beef.
Spray the inside of a slow cooker with nonstick cooking spray. Cut the seasoned beef into 2-inch cubes and place them in the slow cooker.
Prepare the carrots by peeling them and cutting them into 2-inch pieces. Add the carrot pieces to the slow cooker.
Mince the garlic cloves finely and scatter them over the beef and carrots in the slow cooker.
Pour the lower-sodium beef broth carefully into the slow cooker around the beef and vegetables.
Cover the slow cooker and cook on the LOW setting for 4 hours. The beef should be very tender and easily break apart with a fork.
Add the shredded green cabbage to the slow cooker and stir gently to incorporate it into the liquid and other ingredients.
Re-cover the slow cooker and continue cooking on the LOW setting for an additional 30 minutes, until the cabbage is tender and the flavors have melded together.
Carefully transfer the beef, carrots, and cabbage to serving bowls and ladle some of the cooking liquid over each portion. Serve hot and enjoy.
