2 med sweet potatoes, cubed
2 large carrots, sliced
1/4 C. chopped celery
1 boneless beef chuck roast (2-1/2 lbs)
1 T. olive oil
1 large onion, chopped
2 garlic cloves, minced
1 T. all-purpose flour
1 T. sugar
1 T. brown sugar
1 t. ground cumin
3/4 t. salt
3/4 t. ground coriander
3/4 t. chili powder
1/2 t. dried oregano
1/8 t. ground cinnamon
3/4 t. grated orange peel
3/4 t. baking cocoa
1 can (15 oz) tomato sauce
Place potatoes, carrots and celery in a 5-qt slow cooker. In a skillet, brown meat in oil. Transfer meat to slow cooker.
In the same skillet, saute onion in drippings until tender. Add garlic; cook for 1 minute. Combine next 11 ingredients (through baking cocoa); stir in tomato sauce. Add to skillet; heat through. Pour over beef.
Cover and cook on low for 6-8 hours or until beef and vegetables are tender.
Serving size: 3 oz beef + 1/2 C. vegetable mixture
278 calories, 12g fat, 453mg sodium, 16g carbs, 3g fiber, 25g protein