Source: Better Homes and Gardens
 

 
 
 



Makes 6 (1-1/3 cup) servings




 
 
 




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Ingredients

1-1/2  pounds boneless beef chuck pot roast

1  pound butternut squash, peeled, seeded, and cut into 1-inch pieces (about 2-1/2 cups)

2  small onions, cut into wedges

2  cloves garlic, minced

1  14-ounce can reduced-sodium beef broth

1  unce can tomato sauce

2  tablespoons Worcestershire sauce

1  teaspoon dry mustard

1/4  teaspoon ground black pepper

1/8  teaspoon ground allspice

2  tablespoons cold water

4  teaspoons cornstarch

1  9-ounce package frozen Italian green beans




Directions

1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cold water and cornstarch. Stir cornstarch mixture and green beans into mixture in slow cooker. Cover and cook about 15 minutes more or until thickened. Makes 6 (1-1/3 cup) servings.




Nutrition facts per serving:
calories: 206
total fat: 4g
saturated fat: 1g
monounsaturated fat: 2g
polyunsaturated fat: 0g
cholesterol: 67mg
sodium: 440mg
carbohydrate: 15g
total sugar: 5g
fiber: 3g
protein: 27g
starch: .5diabetic exchange
vegetables: 1.5diabetic exchange
lean meat: 2.5diabetic exchange