1 1/2 lbs boneless beef chuck pot roast
1/2 tsp oregano
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1 1/2 tbsp canola oil
6 medium carrots, cut into 2 to 2 1/2-inch pieces
4 garlic cloves, minced
2/3 cup low-sodium beef broth
4 cups coarse shredded cabbage
Trim the fat from the beef. Combine the oregano, cumin, paprika, pepper and half the salt in a small bowl; sprinkle over the beef and gently rub in.
Heat the canola oil in a large skillet and brown the meat over medium heat.
While meat browns, combine the carrots and garlic in the slow cooker and pour the broth over all. Top with the browned meat.
Cover the cooker and cook on low setting for 7 to 8 hours or 4 hours on high setting. At the end of this cooking time, be sure to have setting on high, add cabbage and replace cover. Cook for 30 minutes until cabbage is tender.
Note: The carb to protein ration for this dish is good for diabetics, too.