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Slow Cooker Pot Roast Stew

kept byninman
recipe bybhg.com
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Ingredients: 

2 large onions, cut into 1/2-inch wedges (2 cups)
1 3 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 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


 

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