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Old-Fashioned Pot Roast with Fall Veggies

Make this pot roast your own by featuring your favorite seasonal produce such as fresh pear, fennel, or turnips.

Serves 8
Ready in 500 mins
Prep time 10 mins
Cooking time 490 mins
554 calories per serving


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


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.
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.
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.

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