Brisket Pot Roast with Butternut Squash, Sweet Potatoes, and Apricots

Ingredients

  • 1 cup Madeira
  • 1 (3-pound) beef brisket, trimmed
  • 1 cup dried apricots, chopped
  • 4 cups (1-inch) cubed peeled sweet potato (about 2 medium)
  • 2 cups chopped onion
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 1 bay leaf
  • + 6 more ingredients
    • 3 tablespoons chopped fresh flat-leaf parsley
    • 4 cups (1-inch) cubed peeled butternut squash (about 1 1/4 pounds)
    • 1 ½ teaspoons kosher salt
    • 4 garlic cloves, chopped
    • ½ teaspoon freshly ground black pepper
    • 2 teaspoons olive oil

Preheat oven to 350°. Heat oil in a large Dutch oven over medium-high heat. Sprinkle brisket with salt and pepper. Add brisket to pan; cook 5 minutes, turning to brown on all sides. Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return beef to pan. Add Madeira, broth, garlic...

View full recipe at My Recipes

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