Chef John Gruver,
Giant Eagle Market District

Season a 3 to 4 pound beef bottom roast with salt and pepper as desired. Heat 1 tablespoon of oil in a large pot over medium heat. Brown the roast for 3 minutes on each side. Add a 14.5-ounce can of low-sodium beef broth and 3/4
cup apple cider; bring to a boil. Reduce heat, cover, and simmer for about 3 hours, turning roast occasionally, until fork tender. The internal temperature should reach at least 160°. Meanwhile, cut two butternut squash in half, and
brush cut sides with remaining oil. Place squash cut-side down on baking pan. Bake for 45-55 minutes on 375°, or until skin can easily be pierced with a fork; cool slightly. Scoop flesh out, place in bowl, and mash; season with salt and pepper. Once roast is cooked, remove from pot, and cover with foil to keep warm. Stir 1 tablespoon cornstarch, 3 tablespoons water, 2 tablespoons maple syrup, and 1/4 cup apple cider into the pot; bring to a boil, stirring frequently, about 2-3 minutes, until thickened. Carve roast into 1/4-inch slices, and serve with sauce and squash. Makes 6 servings based on 3-ounce portions of roast.