Dinner

Autumn Pot Roast is for Dinner.

Autumn Pot Roast takes several minutes to prepare.

Autumn Pot Roast takes several minutes to cook.

Autumn Pot Roast makes 9 servings.

The ingredients for Autumn Pot Roast are:

3 pound chuck roast
1 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1 medium onion, chopped
1 stalk celery, chopped
3 cloves garlic, sliced
1 tsp. sage leaves
3 tbsp. olive oil
1 bottle beer (12 oz.)
4 cups beef broth (32 oz.)
1 bayleaf
1 large winter squash, peeled, seed, and cubed (about 6 cups)
1/4 cup butter
1/4 cup cornstarch

Here is how you make Autumn Pot Roast:

Preheat oven to 350 degrees.Combine flour, 1/4 tsp. salt and pepper. Coat roast with seasoned flour. Heat olive oil in casserole or french/dutch oven (any pot you can use on the stovetop and in the oven) over medium heat. Brown the roast on all sides. Remove the roast and set aside. Add the onions and cook until translucent. Add the celery and cook until celery is tender and onions are beginning to carmelize. Add the garlic and sage and cook about 1 minute more making sure neither the garlic nor the sage brown.Add the beer, and turn up the heat to medium high. Using a wooden spoon, scrap the bottom on the pan. Allow the beer to boil for a couple of minutes. Add the beef broth, and allow to return to a boil. Return the roast to the pan. Add the bay leaf to the liquid. Cover with a lid, and place in the oven. Allow to cook until the meat is tender, about 2 hours.Add cubed winter squash to the pot. Cover with the lid. Continue to cook for another 30 minutes.Remove from the oven. Take out the roast and set aside. Remove squash with a slotted spoon. Discard the bay leaf. In a small saucepan, melt the butter over medium heat. Add the cornstarch. Whisk in about 2 cups of hot broth. Return the thickened mixture to the pot and combine quickly. Over medium heat, allow to cook until thickened. Return squash to the pot. Chop up the roast and return to the pot. Serve with crusty bread.Number of Servings: 9Recipe submitted by SparkPeople user DLEEGUILL.

The nutritional information for Autumn Pot Roast is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 396.5

• Total Fat: 15.3 g
• Cholesterol: 104.4 mg
• Sodium: 662.1 mg
• Total Carbs: 27.2 g
• Dietary Fiber: 6.5 g
• Protein: 36.0 g