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Meat
Easy
6 Servings
Allergens 
No Allergens specified
3 Hours
Diets
This easy and delicious roast is a win-win for any Yom Tov table. When I first got married I was terrified of cooking with delicate meats and stuck to roasts, with which I was familiar and comfortable. Now all these years later, while I have mastered many meats, I still turn to roasts. They are traditional. No fail. They remind me of my youth and are just perfect on the Yom Tov table.
1 3-pound silver tip or chuck roast
coarse salt
coarse ground Gefen Black Pepper
2 teaspoons oil
1 medium onion, diced
2 cloves garlic, crushed
2 medium carrots, cut into 1/2 inch dice
2 stalks celery, diced
2 cups chicken stock or Manischewitz Chicken Broth
1 small butternut squash, cubed (approximately 3 cups)
Rub salt and pepper very well all over the meat. In a Dutch oven or heavy-bottomed pot heat the oil and add the meat. Sear the meat well on each side for about five to seven minutes. Remove the meat.
Add the diced vegetables and garlic and sauté for about seven minutes until translucent.
Add the meat back to the pot and add the juice and stock. Cover and let simmer for two to three hours.
The last 45 minutes, add the diced butternut squash.
Slice the meat when cold.
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