• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Yield: 6 to 8 servings

    Ingredients

    • 1 (3-pound) chuck roast
    • 2 tablespoons vegetable oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 4 cups peeled and coarsely chopped sweet potato
    • 2 cups chopped yellow onion
    • 1 cup chopped celery
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1 (103/4-ounce) can beef consommé
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon ancho chili powder

    Instructions

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    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 390 % Daily Value *
    • Total Fat: 13 g 20.32%
    • Saturated Fat: 4 g 18.61%
    • Trans Fat: 1 g %
    • Cholesterol: 107 mg 35.63%
    • Sodium: 526 mg 21.93%
    • Calcium: 61 mg 6.1%
    • Potassium: 431 mg 12.33%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 24.59%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 27 g %
    • Dietary Fiber: 5 g 18.33%
    • Sugar: 8 g
    • Protein: g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 260.23%
    • Vitamin C 28.88%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables2
    • Exchange - Lean Meat6
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total5 oz-eq