Pot Roast with Cider-Maple Gravy and Mashed Butternut Squash

Pot Roast with Cider-Maple Gravy and Mashed Butternut Squash

Total preparation and cooking time: 3 to 3-3/4 hours

1 beef bottom round roast (3 to 4 pounds)

4 teaspoons 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 tablespoons cornstarch dissolved in 3 tablespoons water

2 tablespoons maple syrup

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 3-1/4 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. 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.

Makes 8 to 10 servings

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, vitaminB6, vitaminB12, selenium and zinc; and a good source of fiber and iron.

Nutrition information per serving, 1/10 of recipe: 232 calories; 7 g fat(2 g saturated fat; 3 g monounsaturated fat); 64 mg cholesterol; 358 mg sodium; 19 g carbohydrate; 3.4 g fiber; 26 g protein; 4.8 mg niacin; 0.4 mg vitamin B6; 1.3 mcg vitamin B12; 2.8 mg iron; 27.7 mcg selenium; 4.4 mg zinc.

This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, selenium and zinc; and a good source of fiber and iron.

Funded by The Beef Checkoff www.beefitswhatsfordinner.com