- 1- 3lb Chuck Roast
- Steak Salt
- 1 large onion, chopped
- 2 celery sticks, sliced (about 1 inch pieces)
- 1 large carrot, sliced (about 1 inch pieces)
- 1/4 cup apple butter
- 4 garlic cloves, smashed
- 2 apples, peeled, cored & cubed
- 4 cups beef broth
- 2 bunches of fresh sage
- 2 bay leaves
- 1 cup cubed butternut squash
- 1 sweet potato (peeled & cubed)
- Olive oil
Heat a stock pot or Dutch oven over medium-high heat. Meanwhile, pat dry the chuck roast with paper towel & generously season with Steak Salt on all sides.
Add a drizzle of oil to the hot pan and sear roast until browned on all sides. Remove roast from pot and set a side.
Next add the onion, celery and carrot. Cook for about 5 minutes until vegetables begin to sweat and soften. Add the apple butter & garlic. Stir, scraping up any brown bits and continue to cook for an additional 2-3 minutes.
Once everything begins to caramelize add the beef broth, sage and bay leave. Increase heat to high and bring to a boil. Once boiling, reduce heat to a simmer, return chuck roast to the pot, add apples and cover.
Allow to simmer for 2 1/2 to 3 hours until it begins to feel fork tender. Finally add the butternut squash and sweet potatoes. Return cover and continue to cook for an additional 20-25 minutes or until the potatoes & squash are fork tender.
Remove roast from the pot and cut or shred. Top with the squash & potatoes and serve with a drizzle of the flavorful broth. If a gravy is desired, strain the broth and return to a boil, thicken with a cornstarch or flour slurry.
Pairs well with a wild rice or pilaf.