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Slow Cooker 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
Slow Cooker Pot Roast Stew
Ingredients
  • 2  large onions, cut into 1/2-inch wedges (2 cups)
  • 1 3 - 3 1/2 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 - 1/2  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
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 KitchenTest Kitchen Tip:
  • If using apples instead of quince, choose a firm cooking apple such as Granny Smith, Fuji, or Gala.
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,
  • cal. (kcal) 418,
  • Fat, total (g) 8,
  • chol. (mg) 101,
  • sat. fat (g) 2,
  • carb. (g) 36,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 4,
  • pro. (g) 41,
  • vit. A (IU) 1020,
  • vit. C (mg) 16,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 5,
  • sodium (mg) 347,
  • Potassium (mg) 1068,
  • calcium (mg) 50,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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