- make this recipe
- user reviews ()
- 1 1/2 pounds boneless beef chuck pot roast
- 2 1/2 cups peeled and seeded butternut squash cut into 1-inch pieces (1 pound)
- 2 small onions, cut into wedges
- 2 cloves garlic, minced
- 1 14 ounce canreduced-sodium beef broth
- 1 8 ounce cantomato sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground allspice
- 2 tablespoons cold water
- 4 teaspoons cornstarch
- 1 9 ounce package frozen Italian green beans
- Freshly ground black pepper (optional)
1. Trim fat from meat. Cut meat into 1-inch pieces. In a 3 1/2- to 4 1/2-quart slow cooker combine meat, squash, onions, and garlic. Stir in broth, tomato sauce, Worcestershire sauce, dry mustard, the 1/4 teaspoon black pepper, and the allspice.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. If using low-heat setting, turn to high-heat setting. In a small bowl combine cold water and cornstarch. Stir cornstarch mixture and frozen green beans into meat mixture. Cover and cook about 15 minutes more or until thickened. If desired, sprinkle each serving with freshly ground black pepper.
- Servings Per Recipe 6,
- cal. (kcal) 206,
- Fat, total (g) 4,
- chol. (mg) 67,
- sat. fat (g) 1,
- carb. (g) 15,
- fiber (g) 3,
- pro. (g) 27,
- sodium (mg) 440,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
