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1
Place onions in a 5- to 6-quart slow cooker.
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2
Place beef on top of onions.
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3
In a bowl combine wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and crushed red pepper; pour over beef.
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4
Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.
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5
Adjust low-heat setting to high-heat setting.
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6
Stir in squash and quince.
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7
Cover and cook 1-1/2 to 2 hours more or until squash is tender.
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8
If using apples, add to cooker the last 1/2 hour of cooking.
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9
Remove and discard cinnamon.
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10
Serve pot roast with couscous and juices.
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11
Stove top instructions: Set onions aside to add later.
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12
In a 4- to 5- quart Dutch oven, brown beef one third at a time, in 2 tablespoons hot olive or cooking oil.
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13
Transfer beef to platter; drain fat and return beef to Dutch oven.
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14
Increase wine to 1-1/2 cups and vinegar to 1/3 cup.
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15
Stir wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and red pepper into meat.
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16
Bring to boiling.
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17
Reduce heat and simmer, covered, for 1-1/4 hours.
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18
Add onions, squash, and quince, if using.
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19
Return to boiling.
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20
Reduce heat.
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21
Simmer, covered, 30 minutes more or until quince and vegetables are tender.
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22
If using apples, add the last 10 minutes of cooking.
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23
Remove; discard cinnamon.
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24
Serve as above.
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25
Tip: If using apples instead of quince, choose a firm cooking apple such as Granny Smith, Fuji, or Gala.
