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
- 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.
- 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.