Tomato and Squash Pot Roast
This sweet and savory, tangy and rich braise is a one pot meal that can be built days in advance and then put in the oven (or crockpot) when you need to come home to a sumptuous dinner.
Ingredients
1 3-4 lb braising cut of beef (chuck roast etc)
1 tbsp 5 spice (or substitute cinnamon)
3 tbsp salt
1 tsp mild chili flakes like aleppo or espelette (or substitute 1 fresh hot chili or 1/2 tsp cayenne flakes)
1 cup sweet apple cider
1 butternut squash or 2 lbs sweet potatoes, peeled, seeded and cut into chunks
2 pints cherry tomatoes
3 cloves garlic, peeled
1 red onion, cut into wide petals
4 sprigs oregano or rosemary (optional)
2 tbsp balsamic vinegar
Method
- Rub the beef all over with the salt and spices and let cure overnight or minimum 1 hour
- In a large Dutch oven, heat a glug of neutral oil over medium-high heat then sear each side of the beef until deeply browned
- Deglaze with the cider then add the vegetables and stir to coat
- Nestle the beef back in the pot surrounded by the vegetables
- Top with the herb sprigs if using
- Cover tightly and place into a 300 F oven to slow cook until fall apart tender
- When tender, remove the herb sprigs and drizzle the balsamic all over to serve
