1 butternut squash, peeled and cut into 1-inch chunks
8 ounces crimini mushrooms
1 tablespoon chopped sage
1 tablespoon chopped oregano
10 bay leaves
2 teaspoons ground pepper
3 tablespoons honey
1 bottle red wine
1 can cream of chicken and mushroom soup
32 ounces beef broth
Water to cover
1 apple, quartered & cored
Kosher salt and pepper to taste
Preheat oven to 250°F.
Heat oil in large roasting pan over high heat. Season roast with salt and pepper. Brown roast on all sides and remove from pan.
Add potatoes, parsnips, carrots, onion, celery, squash, mushrooms, sage, oregano, bay leaves and pepper; cook over medium heat for 3 minutes. Add honey and wine: reduce by half. Return roast to pan, add soup, beef broth, water and apple. Bring to a low simmer.
Place in oven and cook for 4 hours, until fork tender. Remove roast and strained vegetables from pan. Cook remaining liquid over high heat to thicken, stirring occasionally