Dinner Jan 12, 2025
Ingredients:
2lb Chuck Roast
Kosher Salt
Fresh Ground Black Pepper
Vegetable Oil
2 Sage Sprigs
3 Garlic Cloves
2 Yellow Onions
1 tablespoon Better than Beef Bouillon
⅛ cup Barley Miso Paste
1 Butternut Squash
8oz Goat Cheese
Hot Honey
Directions:
Preheat the oven to 350°F (175°C) with a rack positioned in the lower third
Season the beef with salt and pepper
In a Dutch oven over medium-high heat, pre-heat enough oil to cover the bottom of the pot till it's just starting to smoke
Brown the roast on each side
Meanwhile, cube both onions
Turn off the heat and remote the roast from the pot. Add the miso and bouillon to the pot and some water until both have dissolve.
Add the onion, garlic, and whole sage sprigs. Then add enough water to mostly submerge the onions. Place the roast on top.
Cover the dutch oven with its lid and place in the oven. Roast beef until it has reached 130°F (55°C) in the center.
Meanwhile - peel a butternut squash, cut it in half, remove the pulp and seeds, and then cube.
On a foil-lined baking sheet, toss the butternut squash cubes in oil and season with salt and pepper.
Once roast is done, keep it warm on the stovetop set to low. Preheat the oven to 400°F (200°C)
Cook the butternut squash for an hour, stirring the cubes around halfway through
Plate butternut squash with goat cheese crumbles and a drizzle of hot honey
Final Notes:
We both liked the sweet, bitter, and spicy flavor combo of the butternut squash. But for a side dish, I think sweet potatoes would have a better texture. The squash was so soft. But the soft texture might work for something else, like a hand pie or ravioli filling.
Roast was pretty standard.
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