Korean Beef and Rice Bowls
Weeknight
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evergreen
Kosher Market
This is one of those dinners that couldn't be easier. Everything goes into the slow cookier, cooks low and slow until the beef is fall-apart tender, then the butternut squash is added at the end so it stays perfectly tender without becoming mushy. Serve it over rice for a simple, comforting meal.
By Tasty N Simple
Season the chuck roast generously with salt and black pepper.
Place the roast in a slow cooker. Add the tomato sauce, shallots, and beef broth. Cover and cook on High for 7 hours.
Add the cubed butternut squash, cover, and cook for one more hour, until the squash is tender.
Shred the beef with two forks and serve over cooked rice.
