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Tuesday, January 18 2011
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.

 
Posted by: Send a Meal AT 10:49 am   |  Permalink   |  0 Comments  |  Email
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