1 ½ pounds beef roast, pick from a chuck, boneless short ribs, or even a small brisket.
1 teaspoon salt
¾ teaspoon black pepper
I onion sliced
3 carrots chunked into 2 inch lengths
2 celery stocks also chunked
2 or 3 clove garlic
2 sprigs fresh thyme
1 butternut squash cubed (medium size)
2 cup beef broth (low salt)
2 dashes of Worcester sauce for that extra little flavor
Season the meat with the salt and pepper, in a cast iron frying pan lightly brown the roast
In your Dutch oven or crock pot add the meat then place all the other ingredients in with it.
Add the broth to half way up on the roast.
Roast for 4 hour @ 350 degs and check for tenderness.
When ready to serve remove the roast and let set for 5 to 8 minutes.
Remove the thyme from the roasting pan.
Fill your plates and enjoy your meal.
You have a choice when you’re making up a pot roast, it doesn’t have to be a tough cut of meat. After all it is okay to change things up! I like to have the meat on the leaner side, not a fan of all the fat. I find the squash a refreshing twist to the normal potatoes. A dinner roll and real butter will dress up the table as well as the eyes of your family.