Fall Pot Roast with Turnips and Butternut Squash

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Fall Pot Roast with Turnips and Butternut Squash calories by ingredient

Introduction

I used a small venison roast, which has less fat and calories than beef, but most folks won't have a freezer stocked with deer meat. The crock pot makes this easy and it smells and tastes great! I wouldn't have thought that the turnips and squash would be a good combination, but my DH suggested it, and it was very good! I used a small venison roast, which has less fat and calories than beef, but most folks won't have a freezer stocked with deer meat. The crock pot makes this easy and it smells and tastes great! I wouldn't have thought that the turnips and squash would be a good combination, but my DH suggested it, and it was very good!

Minutes to Prepare: 15

Minutes to Cook: 300

Number of Servings: 8

Ingredients

2 lb. Chuck Roast

1 tsp. oil for browning meat

2 c. carrots, chopped in 1" pieces

2 med. turnips, peeled and cut into 1" cubes

2 c. (1 med.) butternut squash, peeled and seeded, sliced into thin wedges

1 c. beef broth with 1 tsp. soy sauce or your choice of other flavorings - you could use a bit of wine as well

pepper to taste

Directions

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.