Fall Pot Roast with Figs

Name: Fall Pot Roast with Figs
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters beef-flavored broth (from 32-oz carton); 680 grams cups cubed butternut squash; 2 kilograms beef rump or chuck roast; 8 dried Calimyrna figs, quartered; 2 Tbsps Gold all-purpose flour; 2 Tbsps chopped fresh rosemary leaves; 10 cloves garlic, peeled; 2 teaspoons kosher (coarse) salt; 2 Tbsps olive oil; 2 teaspoons freshly ground pepper; 118 milliliters port or other red wine; 5 larges shallots, cut lengthwise in half; 1 teaspoon sugar; 355 milliliters water

You can never have too many main course recipes, so give Fall Pot Roast with Figs a try. One portion of this dish contains roughly 46g of protein, 30g of fat, and a total of 570 calories. This recipe serves 8. This recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of shallots, pepper, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes approximately 3 hours and 40 minutes. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a dairy free diet.

Instructions

In 6-quart Dutch oven, heat oil over medium-high heat. Cook garlic and shallots in oil 3 to 4 minutes or until browned.

Ingredients you will need

Shallot

Garlic

Cooking Oil

Equipment you will use

Dutch Oven

Remove from pan with slotted spoon, reserving oil in pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Slotted Spoon

Frying Pan

In small bowl, mix rosemary, salt, pepper and sugar. Rub mixture on all sides of roast. Cook roast in reserved oil until browned on all sides.

Ingredients you will need

Rosemary

Pepper

Sugar

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Bowl

Add broth and 1 cup of the water. Scatter garlic and shallots around roast. Cover tightly; cook over medium-low heat 1 hour. Turn roast over; cook 1 hour. Turn roast again; cook covered 1 hour longer or until meat is tender, adding squash and figs and turning roast during last 30 minutes.

Ingredients you will need

Shallot

Garlic

Squash

Broth

Water

Figs

Meat

Remove roast, fruit and vegetables to platter. Skim fat from broth, if desired.

Ingredients you will need

Vegetable

Broth

Fruit

Heat broth to boiling; boil 5 minutes. Stir in port; boil 5 minutes. Shake remaining 1/2 cup water and the flour in tightly covered container; gradually stir into sauce.

Ingredients you will need

Broth

All Purpose Flour