Savory Autumn Roast With Cider Glaze Recipe

Name: Savory Autumn Roast with Cider Glaze
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 170 min
Cuisine: Fusion
Ingredients: 100 g Garlic - Single Clove; 30G Primi Piatti Thyme Flakes; 1pc Butternut Squash; 500 g Organically Grown Sweet Potato; 180 g Button Mushroom (Alimbi); 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free; 150 g Spring Onion (Kandychi Path); 238 Ml Haitai Crushed Korean Pear Juice 해태Htb 갈아만든 배 238Ml; 850 g Oleev Smart Vitafit Edibale Vegetable Oil; 45 g On1Y Cinnamon Powder; 40 g On1Y Ginger Powder; 750 ml Catch Clear Lemon N Lime Flavoured Water; 1 kg Whole Farm Brown Sugar; 1 pack (25 g) Snapin Nutmeg Powder; 100 g X 3 Mtr Coriander Powder Combo; 1 kg Simply Staples Mineral Rich Sea Salt; 100 g Everest White Pepper; 50 g On1Y Onion Powder

Fusion cuisine

Savory Autumn Roast with Cider Glaze recipe

About this recipe

A hearty and flavorful dinner featuring tender beef chuck roast, seasonal vegetables, and a rich apple cider glaze. Perfect for a cozy evening meal.

Ingredients

100 g Garlic - Single Clove
30G Primi Piatti Thyme Flakes
1pc Butternut Squash
500 g Organically Grown Sweet Potato
180 g Button Mushroom (Alimbi)
500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
150 g Spring Onion (Kandychi Path)
238 Ml Haitai Crushed Korean Pear Juice 해태Htb 갈아만든 배 238Ml
850 g Oleev Smart Vitafit Edibale Vegetable Oil
45 g On1Y Cinnamon Powder
40 g On1Y Ginger Powder
750 ml Catch Clear Lemon N Lime Flavoured Water
1 kg Whole Farm Brown Sugar
1 pack (25 g) Snapin Nutmeg Powder
100 g X 3 Mtr Coriander Powder Combo
1 kg Simply Staples Mineral Rich Sea Salt
100 g Everest White Pepper
50 g On1Y Onion Powder

Instructions

1. In a large stockpot or Dutch oven, heat 2 tablespoons of cooking oil over medium heat until hot.
2. In a small bowl, combine 1/2 teaspoon ground ginger, 1/4 teaspoon On1Y cinnamon powder, and 1/4 teaspoon On1Y ginger powder. Rub this spice mixture evenly over both sides of the butternut squash.
3. Place the butternut squash in the stockpot or Dutch oven and brown it evenly on both sides, about 4-5 minutes per side. Remove the squash and set it aside. Pour off any excess drippings and season the squash with 1 teaspoon mineral rich sea salt and 1/4 teaspoon Everest white pepper.
4. Add 1 teaspoon of On1Y onion powder to the pot and cook for about 3 minutes, stirring frequently. Then, add 3 minced garlic cloves and cook for an additional 2 minutes, stirring constantly.
5. In a small bowl, mix 1 1/4 cups of Catch Clear Lemon N Lime Flavoured Water with 3 tablespoons of brown sugar. Pour this mixture into the pot. Increase the heat to medium-high and stir well, scraping up any browned bits from the bottom of the pot.
6. Return the butternut squash to the pot and place 3 sprigs of thyme on top. Bring the mixture to a boil, then reduce the heat to low. Cover the pot tightly and let it simmer for 2 1/2 hours.
7. While the squash is cooking, prepare 2 cups of cubed butternut squash, 2 cups of cubed sweet potato, and 1 cup of sliced white button mushrooms. Sprinkle the squash and sweet potatoes with 1/4 teaspoon Snapin nutmeg powder and 1/4 teaspoon On1Y cinnamon powder.
8. After 2 1/2 hours, add the seasoned butternut squash, sweet potatoes, and mushrooms to the pot. Stir gently to combine, cover, and continue simmering for another 30 minutes, or until the vegetables are fork-tender.
9. Remove the thyme sprigs and transfer the vegetables to a serving platter. Cover to keep warm.
10. Skim any fat from the cooking juices in the pot. In a small bowl, mix 3 tablespoons of cornstarch with 3 tablespoons of Catch Clear Lemon N Lime Flavoured Water to create a slurry. Gradually stir the slurry into the pot and bring the mixture to a boil, stirring constantly, until the gravy thickens.
11. Serve the cooked vegetables, drizzling the cider gravy over the top. Enjoy your savory autumn dish!