Moroccan Pot Roast with Potatoes and Carrots

Prep-time: 15 min | Cook time: 8 hours | Total: 8 ¼

Ingredients:

  • non-stick cooking spray
  • 2 TBSP tomato paste
  • ½ cup low sodium beef broth
  • 3 TBSP all-purpose flour
  • 1 tsp cumin
  • 1 tsp salt
  • 1 cup dried plums
  • ¾ cup dried apricots
  • 1½ lb baby Yukon gold potatoes, cleaned and quartered
  • 3 carrots, cut into 1″ pieces
  • ¼ tsp black pepper
  • ¼ tsp ground cardamom
  • ½ tsp cinnamon
  • 1 2 lb top round roast
  • 2 tsp olive oil
  • ½ cup dry red wine

Directions:

  1. Cota the inside of a slow cooker with cooking spray
  2. Combine tomato paste, beef broth, flour, cumin, and ½ tsp salt in slow cooker
  3. Stir in plums, apricots, potatoes, and carrots
  4. Combine pepper, cardamom, cinnamon, and remaining salt in a bowl
  5. Cover the entire surface of the meat with the mixture
  6. Heat oil in a large non-stick skillet over medium-high heat
  7. Add meat and brown on all sides (about 8 min.)
  8. Transfer meat to slow cooker, on top of vegetables and fruit
  9. Deglaze pan with wine and bring to a boil
  10. Pour into slow cooker
  11. Cook on low for 8 hours
  12. Remove meat from pot and let stand for 10 min before slicing

Nutrition Information305 calories, 5 g fat (1.1 saturated), 41 g carbs, 23 g protein, 5 g fiber, 438 mg sodium

Recipe from Fitness Magazine

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