Makes 8 to 10 servings
|2||pounds boneless chuck roast|
|Nonstick cooking spray|
|1||can (about 28 ounces) tomatoes, cut into pieces, undrained|
|1||can (15 ounces) tomato sauce|
|1||large onion, thinly sliced|
|2||pounds green cabbage, shredded|
|1/2||cup lemon juice|
|1||tablespoon caraway seeds|
|1||teaspoon black pepper|
- Cut chuck roast into 4 pieces. Spray 12-inch skillet with cooking spray. Heat over medium-high heat until hot. Brown meat on both sides. Place in 4-quart slow cooker. Add remaining ingredients in order listed. Cover; cook on LOW 6 to 8 hours.
- Remove beef from slow cooker. Shred beef and return to slow cooker; mix well.
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