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Prep 20min
Total10hr20min
Servings6
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Ingredients
2
1/2- to 3-pound beef boneless chuck roast
1
medium orange
3
large onions, chopped (3 cups)
2
large carrots, chopped (1 1/2 cups)
1
can (14 1/2 ounces) diced tomatoes with crushed red pepper and basil, undrained
1/2
cup beef broth
1
teaspoon ground cumin
1/2
teaspoon salt
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Steps
1
Trim excess fat from beef. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 5 to 10 minutes, turning several times, until brown.
2
Place beef in 4- to 5-quart Crock-Pot slow cooker. Grate peel from orange; juice orange. Top beef with onions, carrots, tomatoes, orange peel, orange juice, broth, cumin and salt.
3
Cover and cook on low heat setting 9 to 10 hours or until beef is tender.
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Cut any extra fat from meats before placing them in the slow cooker to reduce the fat in the final recipe.
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Nutrition Facts
Serving Size:1 Serving
Calories
265
Calories from Fat
115
Total Fat
13g
Saturated Fat
5g
Cholesterol
70mg
Sodium
450mg
Total Carbohydrate
15g
Dietary Fiber
3g
Protein
25g
% Daily Value*:
Iron
18%
18%
Exchanges:
3 Vegetable; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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