Photograph by: John Autry

Serves 4
2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (1-pound) beef shoulder roast or brick roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup chopped fresh cilantro

Combine paprika, cinnamon, salt, ginger, red pepper, and black pepper in a medium bowl. Add beef and toss well to coat.

Heat oil in a Dutch oven over medium-high heat. Add beef and shallots. Cook 4 minutes or until browned, stirring occasionally. Add garlic and cook 1 minute, stirring frequently. Stir in broth and tomatoes and bring to a boil. Cook 5 minutes. Add squash, then cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro. Serve over rice.

Did you like this roast recipe? Try this one too, it’s a GKC most popular recipe called Sweet and Savory Brick Roast.