Autumn Splendor Roast

Posted by on December 11, 2006 in Blog | 0 comments

All spice measurements are estimates because I didn’t measure any of them.


  • 3 lb boneless beef chuck roast
  • 3 T Cinnamon
  • 2 tsp all spice
  • 1/2 tsp pepper
  • cooking spray
  • 1 onion (cut in wedges)
  • 1 can beef broth
  • 1 tsp dried rosemary
  • 3 apples cored and sliced (I used Gala but Granny Smith or Fuji would probably work too)
  • 2 lb butternut squash, peeled, seeded and cut into pieces (I use my veggie peeler to peel squash, the pieces should be comparable to the apple slices in size)
  • 1/4 cup cold water
  • 3 T flour

Season both sides of roast with pepper, allspice and cinnamon. Brown the meat on all sides in frying pan with a little cooking spray. Place the roast in a roasting pan and add chopped onion beef broth and dried rosemary. Cooked covered at 325 for 1 1/2 hours. Remove lid (or foil) and add squash and apples (try to get them down in the broth as much as you can). Cook uncovered for 1 hour more. (or until squash and apples are soft). Remove roast, onion, apples and squash to serving tray. For Gravy: Heat drippings in sauce pan (you want it to boil). Whisk flour into cold water, add to drippings when they boil and whisk until thickened. Enjoy!

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