Slow Cooker Pot Roast Stew

Squash and quince enhance the flavor of tender pot roast in this healthy and hearty meal recipe.

Slow Cooker Pot Roast Stew
40 mins
by 2  people
add your rating
add a comment

Related Categories:

  • 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
Related Video
How to Make Old Fashioned Beef Stew

This hearty dish is bound to warm you up on a cold winter's day. If you are short on time you can easily make this old-fashioned beef stew in a slow cooker.

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.

nutrition information

Per Serving: cal. (kcal) 418, Fat, total (g) 8, chol. (mg) 101, sat. fat (g) 2, carb. (g) 36, Monosaturated 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
Back to Top