I love when I have the forethought to prepare dinner in the slow cooker in the morning or midday. When I smell it cooking, I feel cared for, as if someone else did the cooking. Do you ever have that feeling? Sometimes I walk in the door with my kids, smell dinner, and say, “Oh! Someone made us dinner. How thoughtful!” They laugh at me and say, “It was you!”
Pasture Raised Meat
This delicious meal takes minutes to put together in the slow cooker. I used beef chuck roast from a local farm. No affiliation, but I love Grand View Farm in Forest Hill, MD. They have pastured beef, pork, chicken, and eggs, and the taste is amazing. I order from them regularly, and every so often I buy an eighth of a cow. I like that I get different cuts of meat that I don’t always find in stores. I order online and they deliver to my door. I encourage you to check them out of you’re in the area, or find a farm that is local to you to buy pasture raised meat.
Beef chuck roast is traditional for braising and slow cooking, but you can also use top blade or cross rib roast. I salted the roast well and added fresh herbs. To that I added cubed butternut squash and diced green apple. I poured broth over top and cooked it in the slow cooker for four hours on high (you can also cook it for 7 hours on low). The result was meltingly tender beef and soft, easy to digest vegetables. Delicious! You can serve this on its own, or with fresh bread or rice.
Check out These Other Slow Cooker Recipes
Thanks for reading everyone! See you next time.
Slow Cooker Pot Roast with Butternut Squash
- Slow Cooker
- 2.5 lb. beef chuck roast
- 1 small/medium butternut squash peeled, seeded, cubed
- 2 large green apples peeled, cored, diced
- 2 cups chicken or beef broth
- 2-4 sprigs thyme and rosemary or 1 tablespoons dried herbs
- 1.5 tsp salt
- Peel and seed butternut squash. Chop into one inch pieces and place into slow cooker. Peel and core apples, dice, and place into slow cooker. Rub salt over beef; add to slow cooker. Pour broth over top and add herbs.
- Cook on low for 7 hours, or high for four hours. Remove beef and shred. Serve with squash and apples, and reserve drippings to pour over top.