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Roast Beef and Squash
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Submitted by:
Jimmy |
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This is a great main dish for the fall. It is a whole meal in one pot. |
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INGREDIENTS:
- 2 tablespoon(s) , Olive Oil
- 4 pound(s) , Chuck Roast
- 1 large , Onion Thinly Sliced
- 2 large , Garlic Cloves Minced
- 0 to taste , Salt and Pepper
- 3/4 cup(s) , Beef Broth
- 2 tablespoon(s) , Fresh sage Chopped
- 4 pound(s) , Butternut Squash
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| Instructions: |
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Preheat oven to 350 degrees. In a Dutch oven (or a pan that can go from stovetop to oven) heat the oil until warmed. When the oil is hot, add the roast and brown slowly for about 10 minutes on each size. Meanwhile, slice the onions and mince garlic. Remove the roast to a platter and season with the salt and pepper-set aside. Lower the heat and sauté the onion and garlic until light golden-be very careful not to brown completely or scorch. Add the broth/wine and the sage. Cook for one minute. Return roast to the pot, and cover. Bake for 1-1 1/2 hours (add more broth or water is it becomes dry). Meanwhile, peel the squash, remove seeds and cut into one inch cubes. After the roast has cooked for the 1 1/2 hours, add the squash and bake 30 more minutes. Do not over bake or the squash will become mushy. |
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