Fall Pot Roast with Figs

Progresso® broth provides a simple addition to this beef roast that features figs, shallots and butternut squash – a hearty fall dinner.

  • Prep Time 40 min
  • Total Time 3 hr 40 min
  • Servings 8

2
tablespoons olive oil
10
cloves garlic, peeled
5
large shallots, cut lengthwise in half
2
tablespoons chopped fresh rosemary leaves
2
teaspoons kosher (coarse) salt
2
teaspoons freshly ground pepper
1
teaspoon sugar
1
beef rump or chuck roast (4 lb)
2
cups Progresso™ beef-flavored broth (from 32-oz carton)
1 1/2
cups water
4
cups cubed butternut squash (1 1/2 lb)
8
dried Calimyrna figs, quartered
1/2
cup port or other red wine
2
tablespoons Gold Medal™ all-purpose flour

  • 1 In 6-quart Dutch oven, heat oil over medium-high heat. Cook garlic and shallots in oil 3 to 4 minutes or until browned. Remove from pan with slotted spoon, reserving oil in pan.
  • 2 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. 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.
  • 3 Remove roast, fruit and vegetables to platter. Skim fat from broth, if desired. 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. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with pot roast.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
409
,
% Daily Value
Total Fat
14g
14%
(Saturated Fat
4g,
4%
),
Sodium
819mg
819%;
Total Carbohydrate
22g
22%
(Dietary Fiber
3g
3%
),
Protein
46g
46%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1/2 Fruit; 6 Lean Meat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.