Servings: 10 | Preparation Time: 30 minutes | Cooking Time: 2½ to 3 hours
• 1 tbsp (15 mL) ground cinnamon
• 1 tsp (5 mL) each ground cumin, coriander, ginger, salt and pepper
• 4 lb (2 kg) Beef Cross Rib Boneless Pot Roast, trimmed
• 1 tbsp (15 mL) Lactantia* Healthy Attitude* Omega 3 Margarine
• 2 cups (500 mL) Heinz Tomato Juice
• 1 cup (250mL) orange juice
• 2 cloves garlic, minced
• 2 pkgs (500 g each) Omstead Steam Ease Butternut Squash
• 1 cup (250 mL) whole wheat couscous
• ½ cup (125 mL) sliced green onions
• ¼ cup (50 mL) golden raisins
• 2 tbsp (25 mL) each cornstarch and water
Preheat oven to 325°F (160°C). Blend cinnamon with cumin, coriander, ginger, salt and pepper. Rub half of the mixture evenly over the beef. Heat the margarine in a large, ovenproof Dutch oven set over medium-high heat. Brown the beef all over.
Stir tomato juice with orange juice, garlic and remaining spices. Pour over beef. Cover and roast, turning once, for 2½ to 3 hours or until fork-tender. Turn off oven.
Transfer beef to a cutting board and tent with foil. Skim off any fat from remaining broth in Dutch oven. Pour broth into a saucepan,
leaving 1 cup (250 mL) in the Dutch oven.
Prepare squash according to package instructions. Stir squash, couscous, onions and raisins into the hot broth in the Dutch oven.
Cover and return to the warm oven for 5 minutes.
Meanwhile, bring saucepan of broth to boil. Dissolve cornstarch in the water; whisk into broth. Cook, stirring, until thickened. Slice beef;
fluff couscous mixture with a fork, spoon onto a platter and top with beef. Drizzle with gravy.
Calories: 390 calories
Fat: 14 g
Saturated: 4.5 g
Cholesterol: 90 mg
Sodium: 440 mg
Potassium: 878 mg
Carbohydrates: 30 g
Fibre: 5 g
Protein: 43 g
