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Family Recipes, Made Simple!

Print Recipe

Slow Cooker Roast Beef And Roasted Acorn Squash

Servings : Approximately 10

Equipment needed : Slow cooker



3 to 3 ½  Pound beef sirloin roast

3-4 Cloves garlic, minced

Salt & Pepper

1 Onion, diced

Approximately 2 cups of water

Ground cinnamon

1-2 Cups beef stock or 1 to 2 bouillon cubes dissolved in 1-2 cups of boiling water.

Slow Cooker on High (3-4 hours) or on low (6-8 hours)

Acorn Squash

4 Acorn squash

1/2 Cup melted butter

1/3 Cup brown sugar




  1. Score the stop of the roast about a quarter of an inch deep and place the minced garlic into the slits, once this is done season the roast with sea salt and black pepper.
  2. Place the whole sirloin into the slow cooker and put the diced onions over the roast, then pour the water over until it covers about half of the sirloin.
  3. Pour the beef stock, or bullion cube in water over the roast.
  4. Sprinkle cinnamon over the top.

Acorn Squash

  1. Toward the end of the roast cooking in the slow cooker, start preparing your acorn squash for roasting.
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. Using a sharp knife cut the acorn squash in half top to bottom, using a large spoon scoop out the seeds and discard.
  4. Place each half (or smaller slices if you choose) onto a baking sheet lined with parchment paper.
  5. Place a little melted butter into the centre of each acorn squash and coat the flesh, then sprinkle on the brown sugar and cinnamon.
  6. Put your baking sheet with the acorn squash into the oven on the middle rack for about 30-40 minutes, when ready, prick the squash flesh with a fork to see if it is soft and ready.
  7. While the acorn squash is roasting, check the sirloin roast in the slow cooker.
  8. Remove the acorn squash from the oven and the sirloin roast from the slow cooker.  If you choose, you can make a lovely gravy from the juices of the roast.


This recipe pairs well with homemade cornbread.

Here's the video on how to do it!

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