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

Brisket, a big flat roast, requires a large Dutch oven. A roasting pan with a tight-fitting lid will work as well for this recipe.

Yield: 11 servings (serving size: 3 ounces meat, 1/2 cup vegetables, and about 2 tablespoons cooking liquid)

Ingredients

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

Preparation

Preheat oven to 350º.

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, and bay leaf to pan; bring to a simmer. Cover and bake at 350° for 1 1/2 hours.

Add squash, potato, and apricots to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove bay leaf from pan; discard. Remove brisket from pan; cut diagonally across the grain into thin slices. Sprinkle with parsley. Serve with vegetables and cooking liquid.

Nutritional Information

Calories:

329 (25% from fat)

Fat:

9.3g (sat 3.4g,mono 4.2g,poly 0.4g)

Protein:

31.3g

Carbohydrate:

25.9g

Fiber:

3g

Cholesterol:

42mg

Iron:

3.7mg

Sodium:

383mg

Calcium:

62mg