(Family Features) - There's nothing like a delicious, hearty beef pot roast to evoke the comforts of home. The keys to successful braising - also known as pot roasting - are low heat and a tightly covered pan to achieve unbelievable tenderness. And be sure to include the browning step as it packs a bonus layer of flavor.

The Featured Cuts

"Pot roasts from the chuck and round benefit from braising, a moist heat cooking method that softens the strong muscle fibers of less tender cuts," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "In addition to the mouthwatering results, beef pot roasts are a nutrient-rich source of 10 essential vitamins and minerals, including protein. Plus, cuts from the round and the chuck shoulder pot roast meet the government guidelines for lean."

Roasted Butternut Squash Soup Recipe

Roasted Winter Squash

• 2 tablespoons butter
• 2 cups diced (3/4-inch) raw winter squash (butternut, hubbard, acorn)
• Salt and pepper

Soup

• 2 tablespoons extra virgin olive oil
• 1/2 cup diced onion
• 1/4 cup diced celery
• 1/4 cup diced carrot
• 1 cinnamon stick
• Sea salt and freshly ground pepper
• 1 carton (32 ounces) Progresso chicken broth (4 cups)
• 1/2 teaspoon ground toasted coriander, if desired
• 1 1/2 cups Roasted Winter Squash (above)
• 1/2 cup half-and-half, if desired
• 2 tablespoons toasted pumpkin seeds
• 1/2 cup Progresso plain panko crispy bread crumbs, toasted light brown in sauté pan over medium heat

Preparation

1. To make roasted winter squash: Heat oven to 375°F. Heat butter over medium-high heat in an ovenproof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Pureé in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
2. To make soup: Heat olive oil in large saucepan over medium heat until hot. Add onion, celery, carrot and cinnamon stick; sauté until soft but not brown, about 10 minutes. Season with salt and pepper. Add broth and coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let flavors meld, about 10 minutes. Discard cinnamon stick.
3. Pureé soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
4. Return soup to pan and reheat gently. Add half-and-half. Adjust seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

Serves
Makes 4 servings

Notes, Tips & Suggestions
Tip: Depending on how rich you want it, or how cold it is outside, you can use cream, yogurt or mascarpone instead of half-and-half.

Preparation Time:
30 minutes

Start to Finish Time:
60 minutes