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 small garlic cloves, minced
1/3 cup lower-sodium beef broth
2 cups coarsely shredded cabbage
1. 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.
2. Meanwhile, in a 1 1/2- 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 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
4. 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.