Crock Pot Butternut Squash & Apple Pot Roast

Slow Cooker Pot Roast Stew

A blend of crushed red pepper, tomato paste, red wine, cinnamon, and rosemary flavors this beautiful squash and pot roast stew.

Makes: 8 servings
Prep: 40 mins
Cook: 6 hrs on Low or High-heat 3 hours; plus 1-1/2 hours on high-heat setting-1/2 hours

2 large onions, cut into 1/2-inch wedges (2 cups)
1 3 pound boneless beef chuck pot roast, cut into 1-inch cubes
3/4 cup dry red wine or lower-sodium beef broth
1/4 cup tomato paste
3 tablespoons balsamic vinegar or cider
2 3 inches cinnamon sticks
1 teaspoon dried rosemary, crushed
1 teaspoon ground allspice
3/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 2 pound butternut squash, peeled, seeded and cut into 1-1/2-inch pieces (about 4 1/2 cups)
2 large quince or cooking apples, cored and cut into 1/2-inch wedges
4 cups hot cooked couscous

  1. Place onions in a 5- to 6-quart slow cooker. Place beef on top of onions. In a bowl combine wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and crushed red pepper; pour over beef.
  2. Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours. Adjust low-heat setting to high-heat setting. Stir in squash and quince. Cover and cook 1-1/2 to 2 hours more or until squash is tender. If using apples, add to cooker the last 1/2 hour of cooking. Remove and discard cinnamon. Serve pot roast with couscous and juices. Makes 8 servings.


About jackikellum

Jacki Kellum is a Fine Artist, a Designer, and also a writer. For one of her graduate programs, she wrote her thesis on William Blake. Like Blake, much of Kellum's work is about childhood and lost innocence. Also like Blake, Kellum strives to both write and illustrate her work. .
This entry was posted in Apples, Beef, Butternut Squash and tagged . Bookmark the permalink.

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