This dish is especially good in the fall and winter, but it’s definitely an all-year-round recipe. What a tasty change of pace!
—JENN TIDWELL FAIR OAKS, CA
PREP: 30 MIN. • COOK: 6 HOURS • MAKES: 10 SERVINGS
2 medium sweet potatoes, cubed
2 large carrots, sliced
1/4 cup chopped celery
1 boneless beef chuck roast (2 1/2 pounds)
1 tablespoon canola oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground coriander
3/4 teaspoon chili powder
1/2 teaspoon dried oregano
1/8 teaspoon ground cinnamon
3/4 teaspoon grated orange peel
3/4 teaspoon baking cocoa
1 can (15 ounces) tomato sauce
1. Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker.
2. In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine flour, sugar, brown sugar, seasonings, orange peel and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef.
3. Cover and cook on low for 6-8 hours or until beef and vegetables are tender.
PER SERVING 3 ounces cooked beef with 1/2 cup vegetable mixture equals 278 cal., 12 g fat (4 g sat. fat), 74 mg chol., 453 mg sodium, 16 g carb., 3 g fiber, 25 g pro. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.