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Slow Cooker Pot Roast Stew
Ingredients
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2
large onions, cut into 1/2-inch wedges (2 cups)
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1
3 - 3 1/2 pound boneless beef chuck pot roast, cut into 1-inch cubes
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3/4
cup dry red wine or lower-sodium beef broth
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1/4
cup tomato paste
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3
tablespoons balsamic vinegar or cider
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2
3 inches cinnamon sticks
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1
teaspoon dried rosemary, crushed
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1
teaspoon ground allspice
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3/4
teaspoon salt
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1/4
- 1/2
teaspoon crushed red pepper
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1
2 pound butternut squash, peeled, seeded and cut into 1-1/2-inch pieces (about 4 1/2 cups)
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2
large quince or cooking apples, cored and cut into 1/2-inch wedges
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4
cups hot cooked couscous
Directions
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.
From the Test Kitchen
- Tip Test Kitchen Tip:If using apples instead of quince, choose a firm cooking apple such as Granny Smith, Fuji, or Gala.
- Equipment Stove top instructions:Set onions aside to add later. In a 4- to 5- quart Dutch oven, brown beef one third at a time, in 2 Tbsp. hot olive or cooking oil. Transfer beef to platter; drain fat and return beef to Dutch oven. Increase wine to 1-1/2 cups and vinegar to 1/3 cup. Stir wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and red pepper into meat. Bring to boiling. Reduce heat and simmer, covered, for 1-1/4 hours. Add onions, squash, and quince, if using. Return to boiling. Reduce heat. Simmer, covered, 30 minutes more or until quince and vegetables are tender. If using apples, add the last 10 minutes of cooking. Remove; discard cinnamon. Serve as above.
Nutrition Facts
(Slow Cooker Pot Roast Stew)
- Servings Per Recipe 8,
- Calories 418,
- Protein (gm) 41,
- Carbohydrate (gm) 36,
- Fat, total (gm) 8,
- Cholesterol (mg) 101,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 4,
- Vitamin A (IU) 1020,
- Vitamin C (mg) 16,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 5,
- Sodium (mg) 347,
- Potassium (mg) 1068,
- Calcium (DV %) 50,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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Quince is a green, apple size fruit, a bit bitter that needs sweetening. It usually needs a cold winter and makes a delicious quince jelly. Most quince on our tree in high desert was not used. Older trees can be heavy bearing. Hope this helps. Have never seen it in grocery stores.
1/30/2011 05:33:29 PM Report AbuseThis is the best recipe! My kids love it. It feeds my whole family of 7. Sometimes I add sweet potatoes. It's my favorite. In fact, just lost the recipe and thankfully found it on here!
10/1/2010 08:26:54 AM Report AbuseIt said it makes 8 servings at the end of the method.
5/7/2010 10:39:38 AM Report AbuseThis is delicious, I also browned the meat before putting into slow cooker, I always do, not only did I add the squash and apples, but I put in a couple of turnips. I will be making this again and again.
1/30/2010 07:50:38 AM Report AbuseOk, we had this for dinner tonight. I didn't bother with the butternut squash and apples. I also used low-sodium beef broth instead of wine. This was amazing. Absolutely delicious
12/21/2009 05:39:10 PM Report Abuse