POT ROAST WITH CIDER-MAPLE GRAVY AND MASHED BUTTERNUT SQUASH

Pot Roast with Cider-Maple Gravy and Mashed Butternut Squash --
 
  • Total Recipe Time: 3 to 3-3/4 hours
  • Makes 8 to 10 servings

INGREDIENTS

  1. 1 beef Bottom Round Roast (3 to 4 pounds)
  2. 4 teaspoons olive oil, divided
  3. 1 cup beef broth
  4. 3/4 cup apple cider
  5. 2 medium butternut squash, cut lengthwise in half, seeded
  6. 3 tablespoons cornstarch dissolved in 3 tablespoons water
  7. 2 tablespoons maple syrup

INSTRUCTIONS FOR POT ROAST WITH CIDER-MAPLE GRAVY AND MASHED BUTTERNUT SQUASH

  1. Press 3/4 teaspoon pepper evenly onto all surfaces of beef roast. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.
  2. Season roast with 1 teaspoon salt. Add broth and cider; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/2 hours or until roast is fork-tender.
  3. Meanwhile heat oven to 375°F. Brush cut sides of squash halves with remaining 2 teaspoons oil. Place squash, cut sides down, on metal baking sheet. Bake in 375°F oven 45 to 55 minutes or until fork-tender. Cool slightly. Scoop squash flesh into large bowl; discard shells or use for serving, if desired. Mash squash with back of spoon or fork until almost smooth. Season with salt and pepper, as desired; keep warm.
  4. Remove roast; keep warm. Skim fat from cooking liquid. Stir in cornstarch mixture and maple syrup; bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes or until slightly thickened.
  5. Carve roast into thin slices. Serve with gravy and squash.
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