Autumn Splendor Roast
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!