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If you’re looking for a new roast recipe that’s simple, doesn’t have any wine, and is absolutely bursting with flavor, this is the one for you. The roast is soft and juicy, get’s its sweetness just from dates, with no added sweeteners, and is so simple to make.
Here’s a cool kitchen hack? You know how it can be pretty hard to cut dates, because of how sticky they are? Spray your knife with non-stick cooking spray before cutting, and you’ll have no problems cutting the dates!
The quality of the meat you use makes a huge difference, which is why I partnered with Kosh.com, the source of the highest quality kosher meat available. They ship their products all over the United States (it comes frozen, packed with dry ice, and in an insulated box – so it shows up frozen solid!). I love that they have a wide variety of cuts of beef, as well as all sorts of poultry, lamb, fish and even dairy. They have kindly offered my followers a discount when using the coupon code OVERTIMECOOK5! Click here to shop for your holiday meats.
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Succulent Roast with Butternut Squash and Dates
Ingredients
- 1 (3-4 lb) roast such as brisket, chuck roast, French roast, or any other low and slow cut
- oil, for searing
For the rub:
- 1 Tablespoon garlic powder
- 2 teaspoons chili powder
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
For the sauce:
- 1 onion, diced
- 1 1/2 teaspoon kosher salt
- 1 butternut squash, diced
- 3 cloves garlic, minced
- 10 dates, diced
- 3 cups chicken or veggie broth
- 3 bay leaves
Instructions
- Preheat oven to 325.
- Comnine all rub ingredients and spread in an even layer over the roast, covering all sides completely.
- Heat a thin layer of oil over high heat in a large frying pan or dutch oven. Add meat and sear for 2-3 minutes per side, until a brown crust forms. Remove from pan; set aside.
- Reduce heat to medium. Add onions and salt and cook, stirring ocassionally, for about 5 minutes, until softened.
- Add butternut squash, garlic and dates. Mix to combine. Cook, stirring occasionally, for about 10 minutes. Add broth and bay leaves.
- If using a dutch oven, add meat back in and bury it in the sauce. Otherwise, place meat in a 9x13 pan and top with the sauce. Cover tightly and bake about 3-4 hours (about one hour per pound), until meat is fork tender.
Notes
Plan ahead: This roast can be frozen, well wrapped. Defrost in the fridge, then rewarm, tightly covered, until heated through.
Looking for more Rosh Hashanah Mains recipes?
Silan Braised Roast with Apples and Leeks
Honey Balsamic Chicken with Butternut Squash and Beets
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