Fall Pot Roast with Turnips and Butternut Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lb. Chuck Roast1 tsp. oil for browning meat2 c. carrots, chopped in 1" pieces2 med. turnips, peeled and cut into 1" cubes2 c. (1 med.) butternut squash, peeled and seeded, sliced into thin wedges1 c. beef broth with 1 tsp. soy sauce or your choice of other flavorings - you could use a bit of wine as wellpepper to taste
Pat the meat dry and rub all over with seasoning of your choice - I used a Roast Beef Seasoning from Penzeys'.
Brown on all sides in a bit of olive oil over med-high heat.
Place carrots and turnips in the bottom of the crock pot, place roast on top and cover with the squash.
Pour liquid over the top. Cook on low 8 or more hours, or on high 5 - 6 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user XHOOSIERLOSER.
Brown on all sides in a bit of olive oil over med-high heat.
Place carrots and turnips in the bottom of the crock pot, place roast on top and cover with the squash.
Pour liquid over the top. Cook on low 8 or more hours, or on high 5 - 6 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user XHOOSIERLOSER.
Nutritional Info Amount Per Serving
- Calories: 387.4
- Total Fat: 22.6 g
- Cholesterol: 67.7 mg
- Sodium: 236.9 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 3.1 g
- Protein: 33.7 g
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