Send a Meal Blog

Monday, November 01 2010

1-1/2	poundsboneless beef chuck pot roast
1	poundbutternut squash, peeled, seeded, and cut into 1-inch pieces (about 2-1/2 cups)
2	smallonions, cut into wedges
2	clovesgarlic, minced
1	14-ounce canreduced-sodium beef broth
1	8-ounce cantomato sauce
2	tablespoonsWorcestershire sauce
1	teaspoondry mustard
1/4	teaspoonground black pepper
1/8	teaspoonground allspice
2	tablespoonscold water
4	teaspoonscornstarch
1	9-ouncepackage frozen Italian green beans

1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and 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 green beans into mixture in slow cooker. Cover and cook about 15 minutes more or until thickened. Makes 6 (1-1/3 cup) servings.