Roast Beef Recipes

Pot Roast with Cider-Maple Gravy
and Mashed Butternut Squash

Pot Roast with Cider-Maple Gravy

Yield: 8 to 10 servings

Ingredients

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

Instructions

  1. Press 3/4 teaspoon pepper evenly onto all surfaces of beef roast.
  2. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.
  3. Season roast with 1 teaspoon salt. Add broth and cider; bring to a boil. Reduce heat; cover tightly and simmer for 2 1/2 to 3 1/2 hours or until roast is fork-tender.
  4. Meanwhile heat oven to 375 degrees F. Brush cut sides of squash halves with remaining 2 teaspoons oil.
  5. Place squash, cut sides down, on metal baking sheet.
  6. Bake in 375 degrees F oven for 45 to 55 minutes or until fork-tender. Cool slightly.
  7. 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.
  8. Season with salt and pepper, as desired; keep warm.
  9. 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 for 2 to 3 minutes or until slightly thickened.
  10. Carve roast into thin slices.
  11. Serve with gravy and squash.

Nutrition

Per serving, 1/8 of recipe: 348 calories; 11g fat (3g saturated fat; 5g monounsaturated fat); 111mg cholesterol; 153mg sodium; 25g carbohydrate; 2.8g fiber; 38g protein; 8.4mg niacin; 0.7mg vitamin B6; 2.0mcg vitamin B12; 4.1mg iron; 41.7mcg selenium; 6.6mg zinc; 138.6mg choline

Per serving, 1/10 of recipe: 279 calories; 9g fat (3g saturated fat; 4g monounsaturated fat); 88mg cholesterol; 123mg sodium; 20g carbohydrate; 2.3g fiber; 30g protein; 6.7mg niacin; 0.6mg vitamin B6; 1.6mcg vitamin B12; 3.3mg iron; 33.4mcg selenium; 5.3mg zinc; 110.9mg choline

Attribution

Recipe and photo used with permission from: Texas Beef Team







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