Total Recipe Time: 3 to 3-3/4 hours
Makes 10 servings

1 beef bottom round roast (3 to 4 pounds)
3/4 teaspoon pepper
4 teaspoons olive oil, divided
1 teaspoon salt
1 cup beef broth
3/4 cup apple cider
2 medium butternut squash, cut lengthwise in half, seeded
3 tablespoons cornstarch dissolved in 3 tablespoons water
2 tablespoons maple syrup

Press pepper evenly onto all surfaces of beef roast. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.

Season roast with salt. Add broth and cider; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/4 hours or until roast is fork-tender.

Heat oven to 375°F. Brush cut sides of squash halves with remaining 2 teaspoons oil. Place squash, cut sides down, on metal baking sheet. Bake 45 to 55 minutes or until fork-tender. Cool slightly. Scoop squash flesh into large bowl; discard shells or use for serving, if desired. Mash squash with back of spoon or fork until almost smooth. Season with salt and pepper, as desired; keep warm.

Remove roast; keep warm. Skim fat from cooking liquid. Stir in cornstarch mixture and maple syrup; bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes or until slightly thickened.

Carve roast into thin slices. Serve with gravy and squash.

Courtesy of Family Features