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Autumn Harvest Pot Roast

Ingredients

  • 1-1/2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 4 lb boneless rump roast, trim & tied
  • 2 tablespoons vegetable oil
  • 2-1/2 cups diced onions
  • 1 can 14 1/2 oz. beef broth
  • 6 cloves garlic, peeled
  • 1 bay leaf
  • 2 cups diced carrots
  • 2 cups cubed white turnips
  • 1 pound red potatoes, quartered
  • 3 c. butternut squash, peel, seed & dice 1 1/2″ pieces
  • 3 cups zucchini, trim, cut 1/2″ semicircles
  1. Heat oven to 300°F
  2. Combine salt, pepper, cumin, cinnamon, cloves and ginger in small bowl. Pat meat with paper towels. Rub spice mixture all over meat.
  3. Heat oil over high heat in heavy roasting pan. Add meat & brown on all sides, about 10 min.. Remove meat.
  4. Add onions & cook 5 minutes. Return meat to pan; add beef broth, garlic & bay leaf. Cover & transfer to oven. Roast 2 hr.
  5. Add carrots, turnips, potatoes & butternut squash to pan; roast 30-45 minutes more or until meat & vegetables are tender.
  6. Meanwhile, bring 2″ water to boil in saucepan with steamer rack insert. Place zucchini on rack in pan. Cover & cook until tender, 5-7 min. Toss zucchini with vegetables.
  7. Transfer roast to cutting board. Let stand 5 minutes. Discard bay leaf. Slice roast across the grain.

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