I think this recipe originally came from Better Homes and Gardens magazine. Substitute your fresh tomatoes for the canned ones if you like.
Ingredients:
1 1/2 pounds beef chuck roast 4 cups cubed peeled butternut squash (1 1/2-inch cubes) 2 (14 1/2-ounce) cans fire-roasted diced tomatoes, undrained 1 1/2 cups no-salt-added beef broth or water 3/4 cup chopped onion 1 4 ounce can diced green chiles 1 tablespoon ground ancho chile powder 2 teaspoons unsweetened cocoa powder 1 teaspoon ground cumin 1 teaspoon dried oregano, crushed 3 cloves garlic, minced Snipped fresh cilantro
Preparation:
Trim beef roast and cut beef into 2-inch pieces. In a 5- to 6-quart slow cooker stir together beef, squash, tomatoes, beef broth, onion, chiles, chile powder, cocoa powder, cumin, oregano, and garlic.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Sprinkle each serving with cilantro. If desired, serve with polenta or hot cooked rice.
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