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Ingredients

• 2 large onions, cut into 1/2-inch wedges (2 cups)
• 1 3 - 3 1/2 pound boneless beef chuck pot roast, cut into 1-inch cubes
• 3/4 cup dry red wine or lower-sodium beef broth
• 1/4 cup tomato paste
• 3 tablespoons balsamic vinegar or cider
• 2 3 inches cinnamon sticks
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon ground allspice
• 3/4 teaspoon salt
• 1/4 - 1/2 teaspoon crushed red pepper
• 1 2 pound butternut squash, peeled, seeded and cut into 1-1/2-inch pieces (about 4 1/2 cups)
• 2 large quince or cooking apples, cored and cut into 1/2-inch wedges
• 4 cups hot cooked couscous

Description

Squash And Quince Enhance The Flavor Of Tender Pot Roast In This Healthy And Hearty Meal Recipe.

Better Homes And Garden