Source: dLife

Hearty beef and butternut squash soup.

Servings

1.5 lb beef chuck pot roast , boneless
1 lb Squash, butternut, fresh, cubes , peeled and seeded (about 2 1/2 cups)
2 small onions , cut into wedges
2 medium garlic cloves , minced
14 oz beef broth
8 oz no-salt tomato sauce
2 tbsp Worcestershire sauce
1 tsp dry mustard
0.25 tsp black pepper
0.12 tsp ground allspice
4 tsp cornstarch
2 tbsp cold water , cold
9 oz frozen cut green beans , Italian

1 Remove excess fat from meat and cut into 1" pieces. Place in 3-1/2 to 4-1/2 quart slow cooker.
2 Add squash, onions, and garlic.
3 Add beef broth, tomato sauce, Worcestershire sauce, mustard, pepper, and allspice. Stir to blend.
4 Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
5 If using low setting, turn to high. In small bowl, combine cornstarch and water.
6 Stir cornstarch mixture and green beans into cooker. Cover and cook 15 additional minutes or until gravy has thickened.