Fall Harvest Slow Cooker Beef

 

Ahh glorious Fall! Leaves are a riot of gold, red and orange. Nights are spent in front of the fire, sipping hot chocolate. Frosts nip the carrots and Brussels sprouts making them sweet and delectable. Its time to make again those savory, hearty meals that warm and comfort. This slow cooker meal brings together the wonderful flavors of the harvest season and is perfect after an afternoon spent raking (playing in) the leaves.

 

 

Fall Harvest Slow Cooker Beef

 

1 tablespoon olive oil

1 1/2-2 pounds beef chuck roast or stew meat

1 packet onion soup mix, coarsely ground in a spice grinder

4 medium potatoes, cut into large chunks (I used French fingerlings)

4 stalks celery, cut into big pieces

4 carrots, cut into big pieces

1 medium onion, roughly chopped

1 granny smith apple, peeled, cored and cut into big pieces

4 large chunks raw squash

1/2 pound mushrooms, quartered

1 tablespoon chopped garlic

3 cups beef broth or stock
2 teaspoons salt

1/2 teaspoon dried thyme

Black pepper to taste
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water

 

 

Rub soup mix onto both sides of the beef. Heat oil in a non stick skillet over high heat until it just begins to smoke. Sear beef until a crust forms, 2-4 minutes per side. Place beef into 5+ quart slow cooker and layer in the rest of the ingredients, seasoning each layer with salt, pepper and thyme. Pour in beef broth. Place lid on slow cooker and cook on high 4-6 hours or low 8-10 hours. Remove meat and squash to a platter. Blend together water and cornstarch until no lumps remain. Stir into broth to thicken.