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Ingredients

• 1 1/2 pounds boneless beef chuck pot roast
• 2 1/2 cups peeled and seeded butternut squash cut into 1-inch pieces (1 pound)
• 2 small onions, cut into wedges
• 2 cloves garlic, minced
• 1 14 ounce can reduced-sodium beef broth
• 1 8 ounce can tomato sauce
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dry mustard
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground allspice
• 2 tablespoons cold water
• 4 teaspoons cornstarch
• 1 9 ounce package package frozen Italian green beans
• Freshly ground black pepper (optional)

Description

Better Homes And Garden