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Fall Pot Roast with Figs
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Prep Time:
40 minutes
Total Time:
3 hours 40 minutes
Elevate beef roast with Progresso broth, figs, shallots, and butternut squash for a comforting fall meal.
Ingredients:
  • 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)
  • 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
Instructions:
  • Heat oil in a 6-quart Dutch oven over medium-high heat. Cook garlic and shallots for 3 to 4 minutes until browned. Remove from the pan using a slotted spoon, while keeping the oil in the pan.
  • Combine rosemary, salt, pepper, and sugar in a small bowl. Massage the mixture onto all sides of the roast. In the reserved oil, sear roast until browned. Pour in broth and 1 cup of water. Surround the roast with garlic and shallots. Cover and simmer over medium-low heat for 1 hour. Flip the roast and cook for another hour. Flip it once more and continue cooking covered for an additional hour until the meat is tender. In the last 30 minutes, add squash and figs, turning the roast occasionally.
  • Transfer the roast, fruit, and vegetables to a platter. If desired, remove any fat from the broth. Bring the broth to a boil and let it simmer for 5 minutes. Add the port and let it boil for another 5 minutes. In a tightly covered container, shake the remaining 1/2 cup of water with flour. Gradually stir this mixture into the sauce. Bring the sauce to a boil, stirring constantly, and let it boil for an additional minute. Serve the gravy with the pot roast.

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