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Est. Product Weight: 0 lbs.   Sub-Total : $0.00
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Beef Chuck Roast with Winter Squash and Dried Cranberries

by Ronnie Fein for KOL Foods
 

4-5 pounds KOL Foods beef pot roast (Kaluchel, Deckel, Butcher or Silver Tip Roasts work well)
1/4 cup all-purpose flour or matzo flour
Salt and freshly ground black pepper to taste
1 teaspoon paprika
3 tablespoons vegetable oil
2 medium onions, sliced
2 stalks celery, sliced
2 cloves garlic, sliced
6 ounce can tomato paste
1/4 cup apple cider vinegar
3 cups beef stock
3-4 sprigs thyme
1 large bay leaf
2 dried red chili peppers
1/4 teaspoon grated nutmeg
1 butternut squash, peeled and cut into 1/2-inch dice
3/4 cup dried cranberries

 

1. Preheat oven to 300 degrees. 

2. Rinse and dry the beef. In a dish, mix the flour with the salt, pepper and paprika. Dredge the beef in the flour mixture, to coat it on all sides. 

3. Pour 2 tablespoons vegetable oil in a Dutch oven over medium heat. Add the meat and cook, turning the meat occasionally, for about 8 minutes, to brown the surface. Remove the meat and set it aside. 

4. Add the remaining vegetable oil to the pan. Add the onions and celery and cook, stirring occasionally, for 3-4 minutes. Add the garlic and cook for another minute. Stir in the tomato paste, vinegar and stock, stir with a whisk to blend the ingredients. 

5. Return the meat to the pan. Add the thyme, bay leaf and chili peppers. Grate the nutmeg over the ingredients. Bring to a boil then remove the pan from the heat. 

6. Cover the pan and place it in the oven. Cook for 3 hours. 

7. Add the squash and cranberries. Cook for another 1-1/2 hours or until the meat is soft and the vegetables tender. 

Makes 6 servings

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