Brisket Pot Roast with Butternut Squash, Sweet Potatoes, and Apricots

Ingredients

• 2 teaspoons olive oil
• 1 (3-pound) beef brisket, trimmed
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups chopped onion
• 1 cup Madeira
• 1 (14-ounce) can fat-free, less-sodium beef broth
• 4 garlic cloves, chopped
• 1 bay leaf
• 4 cups (1-inch) cubed peeled butternut squash (about 1 1/4 pounds)
• 4 cups (1-inch) cubed peeled sweet potato (about 2 medium)
• 1 cup dried apricots, chopped
• 3 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Preheat oven to 350º.
2. Heat oil in a large Dutch oven over medium-high heat. Sprinkle brisket with salt and pepper. Add brisket to pan; cook 5 minutes, turning to brown on all sides. Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return beef to pan. Add Madeira, broth, garlic, and bay leaf to pan; bring to a simmer. Cover and bake at 350° for 1 1/2 hours.
3. Add squash, potato, and apricots to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove bay leaf from pan; discard. Remove brisket from pan; cut diagonally across the grain into thin slices. Sprinkle with parsley. Serve with vegetables and cooking liquid.