Ingredients:
- 2 acorn squash, with skin, seeded and cut into 2-inch chunks
- 2 large sweet potatoes, with skin, cut into 2-inch chunks
- 1 cup fresh or frozen cranberries
- 1 large red onion, cut into chunks ¼ cup olive oil
- ½ teaspoon fine sea salt
- 4-5 pound silver tip roast beef or rib eye roast, washed and patted dry
- 1 (12-ounce) jar good-quality apricot preserves, such as the Hero or Sarabeth brands
- ¼ cup teriyaki sauce
- 1 tablespoon yellow mustard
- ¼ teaspoon ground ginger
Preparation
Preheat oven to 400 F. Place the acorn squash and sweet potato chunks into a large roasting pan. Sprinkle on the cranberries and scatter the chunks of red onion. Drizzle the vegetables with olive oil and salt. Place the roast beef on top of the vegetables; do not use a rack. In a medium bowl, whisk the apricot preserves, teriyaki, mustard, and ginger. Pour over the top of the meat, allowing the sauce to run down over the sides.
Roast, uncovered, for 30 minutes. Reduce the heat to 350 F Bake for 11/i-2 hours or until desired degree of doneness. Allow the meat to stand for I 5 minutes before slicing to allow the juices to settle back into the center.
Serve with vegetables.
Learn more about Diane Israel. Also, see Diane Israel on LinkedIn.
Recipe by Susie Fishbein