Ingredients:

• 8 ounces boneless beef chuck pot roast
• ¼ teaspoon dried oregano, crushed
• ¼ teaspoon ground cumin
• ¼ teaspoon paprika
• ¼ teaspoon ground black pepper
• ⅛ teaspoon salt
• Nonstick cooking spray
• 3 medium carrots, cut into 2-inch pieces
• 2 small garlic cloves, minced
• ⅓ cup lower-sodium beef broth
• 2 cups coarsely shredded green cabbage

Directions:

1. Trim fat from meat. In a small bowl, combine oregano, cumin, paprika, pepper and salt. Sprinkle mixture evenly over meat; rub in with your fingers. Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Add meat to skillet; cook on all sides until browned.
2. Meanwhile, in a 1½- or 2-quart slow cooker, combine carrots and garlic. Pour broth over carrots. Top with meat.
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours. If no heat setting is available, cook for 5 to 5½ hours.
4. If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Add cabbage. Cover and cook for 30 minutes more. Using a slotted spoon, transfer cabbage, meat and carrots to a serving platter.