Recipes and Cooking Slow Cooker Pot Roast Stew 4.1 (40) 1 Reviews Squash and quince enhance the flavor of tender pot roast in this healthy and hearty meal recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2006 Print Share Share Tweet Pin Email Photo: James Carriere Prep Time: 40 mins Cook Time: 6 hrs Total Time: 6 hrs 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 large onions, cut into 1/2-inch wedges (2 cups) 1 3-3.5 pound boneless beef chuck pot roast, cut into 1-inch cubes ¾ cup dry red wine or lower-sodium beef broth ¼ cup tomato paste 3 tablespoon balsamic vinegar or cider 2 3 inch cinnamon sticks 1 teaspoon dried rosemary, crushed 1 teaspoon ground allspice ¾ teaspoon salt ¼ - ½ 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 cup hot cooked couscous Directions 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. Test 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. For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. Print Nutrition Facts (per serving) 418 Calories 8g Fat 36g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 418 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 101mg 34% Sodium 347mg 15% Total Carbohydrate 36g 13% Total Sugars 4g Protein 41g Vitamin C 15.9mg 80% Calcium 50.5mg 4% Iron 5.4mg 30% Potassium 1068mg 23% Folate, total 48.4mcg Vitamin B-12 4.5mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.