This was delicious and an easy winter crock pot dish if you have time to prep the squash ahead of time. This was originally in the cleaneatingmag.com recipe site.
Ingredients: - 1 1/2 lb Butternut squash peeled seeded and diced
- 1 lb Rutabaga peeled trimmed and diced
- 2 Leeks thinly sliced (about 2 cups)
- 4 tsp Ras El Hanout (Moroccan spice blend - you can find my recipe here)
- 1 1/2 tbsp Molasses
- 1/2 tbsp Olive oil
- 3 cloves Garlic, finely minced
- 2 1/2-lb choice Bottom Round or Beef Eye of Round Roast, trimmed
- 4 sprigs fresh Thyme
- 1 Bay leaf
- 1/2 cup chopped fresh Cilantro, optional
Cooking:
In a 5- to 6-qt slow cooker, add squash and rutabaga and scatter leeks over top & add 1 cup water
In a small bowl, combine ras el hanout, pomegranate molasses, oil and garlic; mix to form a paste. Rub mixture over entire roast. Transfer roast to slow cooker and top with thyme and bay leaf.
Cover and cook on low for 8 hours.
Transfer roast to a cutting board, tent loosely with foil and let rest for 10 minutes. Slice against the grain and divide among plates. Spoon squash mixture onto plates, dividing evenly. If desired, drizzle with any accumulated pan juices from slow cooker and sprinkle with cilantro.
Enjoy!
Nutrition Information
Serving Size 3 oz roast and 1 cup squash mixture
Calories 363
Carbohydrate Content 26 g
Cholesterol Content 117 mg
Fat Content 4.5 g
Fiber Content 5 g
Protein Content 42 g
Saturated Fat Content 3 g
Sodium Content 0 mg
Sugar Content 8 g
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