This Crock Pot Round Steak and Gravy recipe is a classic Southern comfort food dish. Tender round steak is slow-cooked to perfection in a savory gravy, making it a hearty and satisfying meal for any occasion.

Ingredients: 2 lbs round steak, cut into serving-size pieces. 1/4 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 1/4 cup vegetable oil. 1 onion, sliced. 1 cup beef broth. 1/4 cup water. 2 tablespoons Worcestershire sauce.

Instructions: In a small bowl, mix together flour, garlic powder, onion powder, salt, black pepper, and paprika. Coat each piece of round steak in the flour mixture, shaking off excess. In a large skillet, heat vegetable oil over medium-high heat. Brown coated round steak pieces on both sides. Transfer browned steak to the slow cooker. Add sliced onions on top of the steak in the slow cooker. In a separate bowl, whisk together beef broth, water, and Worcestershire sauce. Pour the broth mixture over the steak and onions in the slow cooker. Cover and cook on low for 6-8 hours or until steak is tender. Serve the round steak with gravy spooned over the top.

Prep Time: 15 minutes

Cook Time: 360 minutes

Stuffed Butternut Squash makes a beautiful and delicious centerpiece for your Thanksgiving table. The combination of hearty quinoa, savory mushrooms, sweet cranberries, and crunchy pecans creates a satisfying dish that will please vegans and non-vegans alike.

Ingredients: 2 medium-sized butternut squashes. 1 cup quinoa. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 cup mushrooms, chopped. 1 cup spinach, chopped. 1/4 cup dried cranberries. 1/4 cup pecans, chopped. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Cut the butternut squash in half down the middle, and then scoop out the seeds. Lay the squash halves on a baking sheet with the cut side facing up. Roast for 40 to 45 minutes, or until the squash is soft. Bring vegetable broth to a boil in a saucepan. Lower the heat, add the quinoa, cover, and let it cook for 15 to 20 minutes. Put olive oil in a pan and heat it over medium-low heat. Put in the garlic and onion, and cook them until they get soft. When you add the mushrooms, cook them until they give off their water. Put in the spinach and cook until it wilts. Take it off the heat and add the pecans, dried cranberries, and cooked quinoa. Add pepper and salt. When the squash is soft, put some of the quinoa stuffing mixture in each half. Put the stuffed squash back in the oven and bake for 10 more minutes. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 55 minutes