Slow Cooker Pot Roast Stew


Slow Cooker Pot Roast Stew subsequent to Onions, Boneless Beef Chuck Pot Roast, Dry Red Wine, Tomato Paste, Balsamic Vinegar, Cinnamon Sticks, Dried Rosemary, pitch Allspice, Salt, Crushed Red Pepper, Butternut Squash, Quince, Couscous

The ingredient of Slow Cooker Pot Roast Stew

  • 2 onions large cut into 1 2 inch wedges 2 cups
  • 3 pounds 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 bonding agent
  • 3 tablespoons balsamic vinegar or cider
  • 2 cinnamon sticks 3 inches
  • 1 teaspoon dried rosemary crushed
  • 1 teaspoon ground allspice
  • 3 4 teaspoon salt
  • 1 4 teaspoon crushed red pepper
  • 2 pounds butternut squash peeled seeded and cut into 1 1 2 inch pieces virtually 4 1 2 cups
  • 2 quince large or cooking apples cored and cut into 1 2 inch wedges
  • 4 cups couscous hot cooked

Nutritions of Slow Cooker Pot Roast Stew

@type: nutritioninformation
@type: 850 calories
@type: 90 grams
@type: 110 milligrams
@type: 32 grams
@type: 8 grams
@type: 45 grams
@type: 12 grams
@type: 410 milligrams
@type: 5 grams

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