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:
- Cota the inside of a slow cooker with cooking spray
- Combine tomato paste, beef broth, flour, cumin, and ½ tsp salt in slow cooker
- Stir in plums, apricots, potatoes, and carrots
- Combine pepper, cardamom, cinnamon, and remaining salt in a bowl
- Cover the entire surface of the meat with the mixture
- Heat oil in a large non-stick skillet over medium-high heat
- Add meat and brown on all sides (about 8 min.)
- Transfer meat to slow cooker, on top of vegetables and fruit
- Deglaze pan with wine and bring to a boil
- Pour into slow cooker
- Cook on low for 8 hours
- Remove meat from pot and let stand for 10 min before slicing
Nutrition Information: 305 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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