This easy meal combines meat, vegetables, fruit including citrus all in one pot. How easy is that to get so many of the needed nutrients together in one place?
1 tablespoon canola oil
2 (2-pound) beef briskets, trimmed
2 medium onions, sliced
1 orange, thinly sliced
1 pound carrots, peeled and cut into 1-inch-thick slices
1 pound sweet potatoes, peeled and cut crosswise into 1-inch-thick slices
1 medium Granny Smith apple, peeled and cut into 1-inch-thick slices
1 cup orange juice
2 tablespoons brown sugar (diabetics use 1 tbsp Splenda brown sugar blend)
2 tablespoons ketchup
2 teaspoons dried thyme
1/2 teaspoon ground cloves
1 can (14-ounce) + 3/4 cup low-sodium fat-free chicken broth
2 (3-inch) sticks cinnamon, broken in half
1 cup dried cranberries
Heat oil in a large nonstick skillet over medium-high heat. Add beef; cook 4 minutes on each side or until browned. Place onions in a large slow cooker; top with beef and orange slices. Add carrots, potatoes, and apple.
Whisk together orange juice and remaining ingredients in a medium bowl. Pour mixture over beef.
Place lid on cooker and cook on HIGH setting 4 to 5 hours or until meat and vegetables are tender. Transfer beef to a serving platter. Pour remaining vegetable mixture through a wire-mesh strainer, reserving juices and vegetables; discard cinnamon sticks. Serve beef and vegetable medley with juices.
Whisk together orange juice and remaining ingredients in a medium bowl. Pour mixture over beef.
Place lid on cooker and cook on HIGH setting 4 to 5 hours or until meat and vegetables are tender. Transfer beef to a serving platter. Pour remaining vegetable mixture through a wire-mesh strainer, reserving juices and vegetables; discard cinnamon sticks. Serve beef and vegetable medley with juices.
