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