Canadian Maple-Glazed Pot Roast

As I had zucchini, I made this recipe with it rather
than the acorn squash. My husband said it was
''fantastic'' and he rarely says anything about what
we're having for dinner. Rebecca Child

2-1/2 to 3-pound boneless beef chuck pot roast 1 tablespoon cooking oil 4 medium carrots and/or parsnips, cut into 3-inch long pieces 1 medium acorn squash, seeded and cut into 1-inch thick sliced 2 small onions, cut into wedges 1/2 cup maple syrup 3 tablespoons quick-cooking tapioca 2 tablespoons vinegar 2 teaspoons finely shredded orange peel 1 teaspoon salt 1/4 teaspoon ground black pepper 4 cups hot cooked noodles Directions: Trim fat from meat. In a large skillet, heat oil over medium heat. Brown meat on all sides in hot oil. Drain off fat. In the slow cooker, combine parsnip and/or carrot, squash, and onion. Place meat on vegetables. In a small bowl, combine maple syrup, tapioca, vinegar, orange peel, salt, and pepper. Pour over meat and vegetables. Cover; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Transfer meat and vegetables to a serving platter. Skim fat from cooking liquid. Pass cooking liquid with meat. Serve with hot cooked noodles. Number Of Servings:Makes 8 servings.