Prep 40 mins
Cook 2 hrs
Choose a firm cooking apple such as Granny Smith, Fuji, or Gala.
- 2 large onions, cut into 1/2-inch wedges (2 cups)
- 1 (3 -3 1/2 lb) boneless beef chuck roast, cut into 1-inch cubes
- 1 1⁄2 cups dry red wine or 1 1⁄2 cups beef broth
- 1⁄4 cup tomato paste
- 1⁄3 cup balsamic vinegar or 1⁄3 cup cider vinegar
- 6 inches cinnamon sticks
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon ground allspice
- 3⁄4 teaspoon salt
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes
- 1 (2 lb) butternut squash, peeled, seeded and cut into 1 1/2-inch pieces (about 4 1/2 cups)
- 2 large granny smith apples, cored and cut into 1/2-inch wedges
- 4 cups hot cooked couscous
- In a 4- to 5- quart Dutch oven, brown beef one third at a time, in 2 tablespoons hot olive or cooking oil.
- Transfer beef to platter; drain fat and return beef to Dutch oven.
- Stir wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and red pepper into meat.
- Bring to boiling. Reduce heat and simmer, covered, for 1-1/4 hours.
- Add onions and squash.
- Return to boiling. Reduce heat. Simmer, covered, 30 minutes more or until vegetables are tender.
- Add apples for the last 10 minutes of cooking. Remove; discard cinnamon.
- Serve pot roast with couscous and juices.