Savory Magazine Recipe Of The Day: Old-Fashioned Pot Roast With Fall Veggies

Its that time of year once again. September is the perfect time to start getting in that fall mode as those last few days of summer start to fade away. Crock pot recipes are the BEST for this time!

Today’s recipe is super easy to prep and the ingredients are nothing so fancy you can’t pick it all up in a quick trip to your local Stop and Shop! Check out today’s recipe!

INGREDIENTS:: 

  • 3 lbs beef chuck roast
  • 1 tbsp olive oil
  • 3 large carrots
  • 2 large Granny Smith apples
  • 3 stalks celery
  • 1 large onion
  • 1 (14 oz) pkg cubed butternut squash
  • 2 cups apple cider
  • 2 tbsp Dijon mustard
  • 2 tbsp minced garlic

DIRECTIONS:: 

STEP 1 Season beef with kosher salt (in moderation) and pepper. Heat olive oil in a heavy-bottom skillet over medium-high heat. Sear the meat on both sides until brown, about 3–4 min. per side

STEP 2 Meanwhile, chop the carrots, apples, celery, and onion into 1-inch chunks. Place in the bottom of a 6-quart slow cooker along with the cubed squash. Set browned meat on top of the cut vegetables.

STEP 3 Whisk together apple cider, Dijon mustard, and garlic and pour over top. Cover and cook on low for 6–8 hours. Let pot roast cool to room temperature. Transfer to a container and place in the freezer. To reheat, thaw in the refrigerator the night before and bring to a boil in a large pot, adding water as needed.

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