Nutrition per serving may change if servings are adjusted.
1½ pounds boneless beef chuck pot roast
1 pound butternut squash, peeled, seeded and cut into 1-inch pieces
2 small onions, cut into wedges
2 cloves garlic, minced
1 (14 ounce) can reduced-sodium beef broth
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
¼ teaspoon ground black pepper
⅛ teaspoon ground allspice
2 tablespoons cold water
4 teaspoons cornstarch
1 (9 ounce) package frozen Italian green beans
Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3- ½- to 4- ½-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
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.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.