Makes 6 servings
Ingredients:
- 1 ½ lb. boneless sirloin tip roast, cut into chunks
- 2 cups peeled and cubed butternut squash
- (or substitute sweet potatoes)
- 1 (28-oz.) can no-salt-added whole peeled
- tomatoes
- 1 large yellow onion, cut into wedges
- 2 fresh pears, cut into 2-inch chunks
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cayenne pepper
- ½ teaspoon salt
Instructions:
-
Combine all ingredients and ½ cup water in a 5- or 6-quart slow cooker.
-
Cover and cook on low power 7 to 8 hours or until roast is tender. Divide into 6 servings.
*Recipe prepared by registered dietitians from St. Vincent’s Health System
Nutrition [Per Serving]:
290 calories; 10 g total fat; 3.5 g saturated fat; 26 g protein;
23 g carbohydrate; 6 g fiber; 280 mg sodium