Chuck Roast & Squash
1/8 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
2 lb. butternut squash (cubed)
3 - 4 tbsp olive oil
1 large onion (chopped)
2 lb. beef chuck
32 oz beef stock
2 cloves garlic (chopped)
1 tsp pepper
2 springs rosemary
Peel squash and remove all seeds.
Cut squash into cubes.
Cut beef into cubes or at least chunks.
Grab a pan and heat oil on medium heat while also adding in the beef and onions.
Cook for a few minutes or until beef has browned slightly and onions are soft.
Add the beef, onions, butternut squash and all remaining ingredients into the slow cooker.
Cook on high for around 3 - 4 hours or until beef is tender and squash is soft.
Evenly divide recipe into 8 servings. Let cool and eat immediately or pack up 1/8 of recipe to come close to the given macros.