Texas Beef with Butternut Squash | Midwest Living
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Texas Beef with Butternut Squash

Texas Beef with Butternut Squash

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  • Makes: 8 servings
  • Prep 25 mins
  • Slow Cook 8 hrs to 10 hrs (low) or 4 to 5 hours (high)

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Lightly spiced beef chuck roast combines perfectly with soft butternut squash in the slow cooker. A surprising ingredient is unsweetened cocoa powder, which gives the dish a rich flavor. Serve with crusty French bread to soak up the sauce.

Ingredients

  • 1 1/2 pounds beef chuck roast
  • 4 cups cubed peeled butternut squash (1 1/2-inch cubes)
  • 2 14 1/2 - ounce cans fire-roasted diced tomatoes, undrained
  • 1 1/2 cups no-salt-added beef broth or water
  • 3/4 cup chopped onion (1 large)
  • 1 4 - ounce can diced green chiles
  • 1 tablespoon ground ancho chile powder
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano, crushed
  • 3 cloves garlic, minced
  • Snipped fresh cilantro
  • Hot cooked polenta or hot cooked rice (optional)

Directions

  1. Trim beef roast and cut beef into 2-inch pieces. In a 5- to 6-quart slow cooker stir together beef, squash, tomatoes, beef broth, onion, chiles, chile powder, cocoa powder, cumin, oregano, and garlic.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Sprinkle each serving with cilantro. If desired, serve with polenta or hot cooked rice.

Nutrition Facts

(Texas Beef with Butternut Squash)

Servings Per Recipe 8, Thiamin (mg) 0, Riboflavin (mg) 0, vit. A (IU) 7774, vit. C (mg) 24, Niacin (mg) 4, Carb Choice () 1, Polyunsaturated fat (g) 1, Fat () 1, sugar (g) 5, pro. (g) 19, Trans fatty acid (g) 0, fiber (g) 4, Starch () 1, chol. (mg) 75, Medium-Fat Meat () 2, sat. fat (g) 5, iron (mg) 3, cal. (kcal) 258, Vegetables () 1, Fat, total (g) 13, carb. (g) 16, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, Potassium (mg) 746, calcium (mg) 101, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 313

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