Recipe: Pot Roast Braised with Butternut Squash and Cannellini Beans

POT ROAST BRAISED WITH BUTTERNUT SQUASH
AND CANNELLINI BEANS

2 tablespoons olive oil
2 pounds chuck roast
Kosher salt and freshly ground black pepper
1 yellow onion, very thinly sliced
3/4 cup white wine
1 pound butternut squash
2 teaspoons rubbed sage (or 1 fresh sage sprig)
1 (14 ounce) can cannellini beans, rinsed and drained (or 1 1/2 cups cooked cannellini beans)
Sage sprig, for garnish

Pour the olive oil into a heavy pot set over high heat. Season the meat all over with salt and pepper and when the oil is hot, add the roast to the pan and brown it on all sides.

Transfer the browned meat to a plate, lower the heat to medium, add the onions and saute, stirring frequently, until they are golden brown, about 7 to 10 minutes. Do not let them burn.

Increase the heat to high and cook until the wine is reduced by half.

Return the meat and any juices that have collected on the plate to the pan, lower the heat so that the liquid just barely simmers, cover and cook for 30 minutes.

While the meat cooks, peel the squash, remove the seeds and cut into 3/4-inch chunks. After the meat has been cooking for 30 minutes, add the squash to the pan, season with salt and pepper, add the sage, cover the pan and cook until the meat is very tender, about 1 hour more. Turn the meat occasionally and add water if the wine evaporates completely before the meat is done; there should always be about 1/4-inch liquid in the pan. Fifteen minutes before done cooking, add the beans to the meat and squash.

Transfer the cooked meat to a large warm platter. Remove and discard the sage sprig, if using; set aside and keep warm.

Use a flat spatula to turn the squash and beans in the pan so that they are evenly coated with the cooking liquid. If the liquid seems too thin, increase the heat to high and reduce until it is no longer watery. Taste and correct the seasoning.

Slice the meat and spoon the squash and beans over and around it. Serve immediately.

Makes 4 servings
Adapted from source: Every Night Italian by Giuliano Hazan