Roasted Beef and Squash
Ingredients:
2 tablespoons olive oil
4 pounds chuck roast
1 onion, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
3/4 cup beef broth or white wine
2 tablespoons fresh sage, chopped
3-4 pounds butternut squash
Preheat oven to 350 degrees. In a Dutch oven (or a
pan that can go from stovetop to oven) heat the oil.
When the oil is hot, add the roast and brown slowly
for about 10 minutes on each size. Meanwhile, slice
the onions and mince the garlic. Remove the roast to
a platter and season with the salt and pepper-set aside.
Lower the heat and sauté onion and garlic until light
golden. Be very careful not to brown or scorch. Add
the broth/wine and the sage. Cook for one minute, then
return the 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 the 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.
Makes 8-10 servings.