Pot Roast With Cider-Maple Gravy and Mashed Butternut Squash

Enjoy home-cooked goodness in every savory bite!

Makes: 8 to 10 Servings

Prep Time: 30 Minutes

Cook Time: More than 60 Minutes


  • 1 Star Ranch Angus® bottom round roast (3 to 4 pounds)

  • 4 teaspoons olive oil, divided

  • 1 cup beef broth

  • ¾ cup apple cider

  • 2 medium butternut squash, cut lengthwise in half, seeded


  • 3 tablespoons cornstarch dissolved in 3 tablespoons water

  • 2 tablespoons maple syrup


  1. Press ¾ teaspoon pepper evenly onto all surfaces of beef roast. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.
  2. Season roast with 1 teaspoon salt. Add broth and cider; bring to a boil. Reduce heat; cover tightly and simmer 2 ½ to 3 ½ hours or until roast is fork-tender.
  3. Meanwhile heat oven to 375°F. Brush cut sides of squash halves with remaining 2 teaspoons oil. Place squash, cut sides down, on metal baking sheet. Bake in 375°F oven 45 to 55 minutes 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.
  4. 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 to 3 minutes or until slightly thickened.
  5. Carve roast into thin slices. Serve with gravy and squash.

Recipe and photo courtesy of Beef Checkoff.

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Braising TIP

Slowly brown beef on all sides in small amount of oil in heavy pan over medium heat. Pour off drippings. Season beef with herbs or spices, as desired.

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