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