BEEF POT ROAST WITH PUMPKIN (UNITED STATES)
Well, anyone who's been paying attention has noticed that I harvested four pounds of punkin meat from our Halloween Jack o'Lantern and have been using it -- about a pound at a time -- in four different dinner entrees that treat it as a winter squash. Started with a Mediterranean Rim lamb-and-pumpkin stew; then went with a Burgundian pumpkin gratin with cheese and bacon. Third round was a braised pork and pumpkin dinner with citrus flavors in a Provence style. And tonight, drawing from Bert Greene's Greene on Greens cookbook, I took advantage of a crisp autumn day to throw together an all-American beef pot roast simmered with potatoes, carrots and -- you guessed it -- the last of old Jack's carcass.
1 large clove garlic
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, chopped fine
3 carrots - one chopped into small dice, the others sliced into "coins"
1 tomato, peeled, seeded and chopped
1/2 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley
1 1/2 cups beef broth
2 small potatoes (I used Yukon golds), peeled and cut into 1-inch cubes
1 pound fresh pumpkin, peeled and cut into 1-inch cubes
Preheat the oven to 350F. Smoosh the garlic and rub the roast with it, then mince the garlic and set aside.
Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a heavy skillet over medium heat, and brown the meat on all sides. Transfer it into a Dutch oven.
Add the remaining butter and oil to the skillet and saute the onions, thyme, basil and parsley for a minute or two. Add the chopped carrot and tomato and garlic, and cook for 3 minutes more. Add the beef broth, bring to the boil, and pour all over the meat. Cover, place in the oven, and bake for about 90 minutes. Add the potatoes, carrots and pumpkin, cover, and continue to cook until the vegetables and meat are very tender, another 30 to 45 minutes.
This makes a substantial quantity, enough to serve about six, or a gluttonous dinner for two with leftovers for several lunches.
Went very well with a simple, fruity red wine, the non-vintage Firestone "Prosperity Red."