Courtesy of The Beef Checkoff
10Servings•15 Min.Prep Time•3 Hr. 15 Min.Cook Time•
原料：
- 1 beef Bottom Round Roast (3-4 lb.)
- 3/4 tsp. pepper
- 4 tsp. olive oil, divided
- 1 tsp. salt
- 1 c. beef broth
- 3/4 c. apple cider
- 2 medium butternut squash, cut lengthwise in half, seeded
- 3 Tbsp. cornstarch dissolved in 3 Tbsp. water
- 2 Tbsp. maple syrup
说明：
- Press 3/4 tsp. pepper evenly onto all surfaces of beef roast. Heat 2 tsp. oil in stockpot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.
- Season roast with 1 tsp. salt. Add broth and cider; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/4 hr. or until roast is fork-tender.
- Meanwhile heat oven to 375°F. Brush cut sides of squash halves with remaining 2 tsp. oil. Place squash, cut sides down, on metal baking sheet. Bake in 375°F oven 45-55 min. or until fork-tender. Cool slightly. Scoop squash flesh into large bowl; discard shells or use for serving, if desired. Mash squash with back of spoon or fork until almost smooth. Season with salt and pepper, as desired; keep warm.
- Remove roast; keep warm. Skim fat from cooking liquid. Stir in cornstarch mixture and maple syrup; bring to a boil, stirring constantly. Cook and stir 2-3 min. or until slightly thickened.
- Carve roast into thin slices. Serve with gravy and squash.
- Recipe courtesy The Beef Checkoff
营养：
| 成分 | 数值 |
|---|
| Calories | 279 |
| Total Fat | 9g |
| Saturated Fat | 3g |
| Cholesterol | 88mg |
| Total Carbs | 20g |
| Fiber | 2g |
| Protein | 30g |
| Sodium | 123mg |