Slow-Cooked Beef and Vegetables for Two

  • 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 coarsely shredded cabbage
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