SLOW COOKER POT ROAST STEW

2 large onions, cut into 1/2-inch wedges (2 cups)
1 (3 to 3 1/2-lb.) boneless beef chuck pot roast, cut into 1-inch cubes
3/4 cup dry red wine or lower-sodium beef broth
1/4 cup tomato paste
3 Tbsp. balsamic vinegar or cider
2 (3 inch each) cinnamon sticks
1 tsp. dried rosemary, crushed
1 tsp. ground allspice
3/4 tsp. salt
1/4 to 1/2 tsp. crushed red pepper
1 (2 lb.) butternut squash, peeled, seeded and cut into 1 1/2-inch pieces (about 4 1/2 cups)
2 large quince or cooking apples, cored and cut into 1/2-inch wedges*
4 cups hot cooked couscous

Place onions in a 5- to 6-quart slow cooker. Place beef on top of onions.

In a bowl combine wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and crushed red pepper; pour over beef.

Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.

Adjust low-heat setting to high-heat setting. Stir in squash and quince. Cover and cook 1-1/2 to 2 hours more or until squash is tender. If using apples, add to cooker the last 1/2 hour of cooking.

Remove and discard cinnamon. Serve pot roast with couscous and juices.

*If using apples instead of quince, choose a firm cooking apple such as Granny Smith, Fuji, or Gala.

STOVE TOP INSTRUCTIONS:
Set onions aside to add later. In a 4- to 5- quart Dutch oven, brown beef one third at a time, in 2 Tbsp. hot olive or cooking oil. Transfer beef to platter; drain fat and return beef to Dutch oven.

Increase wine to 1 1/2 cups and vinegar to 1/3 cup. Stir wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and red pepper into meat. Bring to boiling. Reduce heat and simmer, covered, for 1 1/4 hours.

Add onions, squash, and quince, if using. Return to boiling. Reduce heat. Simmer, covered, 30 minutes more or until quince and vegetables are tender. If using apples, add the last 10 minutes of cooking. Remove; discard cinnamon. Serve as above.

Makes 8 servings
Adapted from Source: Better Homes and Gardens