FALL POT ROAST WITH FIGS

Fall Pot Roast with Figs image

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h40m

Yield 8

Number Of Ingredients 14

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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)
1 1/2 cups water
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

Steps:

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.
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.
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.

Nutrition Facts : Calories 409, Carbohydrate 22 g, Fiber 3 g, Protein 46 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 819 mg