Colonial Hot Pot

Directions

1. 1
   Trim all excess fat from beef.
2. 2
   Shake cubes, part at a time, with flour in a plastic bag to coat well.
3. 3
   Combine tomato juice and instant beef broth in a small saucepan; heat just to boiling; remove from heat.
4. 4
   Combine parlsey, garlic, salt and pepper in a cup.
5. 5
   Layer vegetables and meat into a slow cooker this way: Half of each of potatoes, onions and beef, sprinkling each layer lightly with seasoning mixture.
6. 6
   Repeat with remaiing potatoes, onions, beef and seasonings.
7. 7
   Cut each squash half into 6 slices; pare; arrange on top.
8. 8
   Pour hot tomato juice mixture over; dot with butter or margarine, cover.
9. 9
   Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender.