Pot Roast with Cider-Maple Gravy and Mash Butternut Squash Roasts

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Servings
   8 to 10

Prep Time
   5 minutes

Cook Time
   2-1/2 to 3-1/2 hours

Cooking Method
   Braising

Beef Type
   Round

Ingredients

• 1 beef bottom round roast (3 to 4 lbs.)
• 4 tsp. olive oil, divided
• 1 cup ready-to-serve beef broth
• 3/4 cup apple cider
• 2 medium butternut squash, cut lengthwise in half, seeded
• 3 Tbsp. cornstarch dissolved in 3 Tbsp. water
• 2 Tbsp. maple syrup

Instructions

Press 3/4 tsp. pepper evenly onto all surfaces of beef roast.  Heat 2 tsp. oil in stockpot over medium heat until hot.  Place roast in stockpot; brown evenly.  Pour off drippings.

Season roast with 1 tsp. salt.  Add broth and cider; bring to a boil.  Reduce heat; cover tightly and simmer 2-1/2 to 3-1/4 hours or until roast is fork-tender.

Meanwhile heat oven to 375 degrees.  Brush cut sides of squash halves with remaining 2 tsp. oil.  Place squash, cut sides down, on metal baking sheet.  Bake in 375 degree oven 45 to 55 minutes or until fork-tender.  Cool slightly.  Scoop squash flesh into large bowl; discard shells.  Mash squash with back of spoon or fork until almost smooth.  Season with salt and pepper, as desired; keep warm.

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.

Nutritional Information

Nutrition information per serving, 1/8 of recipe:  290 calories; 9 g fat (2 g saturated fat; 4 g monounsaturated fat); 80 mg cholesterol; 448 mg sodium; 24 g carbohydrate; 4.3 g fiber; 32 g protein; 6.1 mg niacin; 0.5 mg vitamin B6; 1.6 mcg vitamin B12; 3.5 mg iron; 34.6 mcg selenium; 5.5 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.