Name: Pot Roast with Butternut Squash and Dried Plums
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 3- pound chuck roast (tied); Kosher salt and fresh ground pepper; 3 ribs celery (diced); 2 large vidalia onions (diced); 1/2 teaspoon crushed red pepper; 3 cloves garlic (minced); 1/2 cup tomato paste; 1/2 cup red wine; 1 teaspoon cider vinegar; 1/2 teaspoon cinnamon; 3 bay leaves; 4 sprigs fresh thyme; 1 sprig fresh rosemary; 3 sprigs fresh sage; 3 cups beef stock; 2 cups 1/2-inch diced butternut squash; 6 to 8 dried plums (cut in half)