1 (2 1/2 to 3 lbs.) beef chuck pot roast or round rump roast
1 tbsp. cooking oil
1/2 c. maple syrup
1 tsp. finely shredded orange peel
1/2 c. orange juice
2 tbsp. white wine vinegar
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
5 carrots, peeled and cut in 3 inch pieces
2 sm. onions, cut into wedges
2 stalks celery, in 2 inch bias slices
1 med. acorn squash
1/4 c. water
2 tbsp. cornstarch

Trim fat from roast. Brown all sides in hot oil in Dutch oven. Drain fat. Combine syrup, orange peel and juice, vinegar, Worcestershire sauce, salt, pepper and bay leaf. Pour over roast. Bring to boil, reduce heat. Cover, simmer over low heat for 1 1/4 hours. Add carrots, celery and onions to meat mixture. Cover and simmer for 15 minutes. Rinse squash, cut horizontally into 3/4 inch slices. Halve slices, discard seed and stem. Add squash. Cover and simmer 10 to 15 minutes more or until meat and vegetables are tender. Remove meat and vegetables from pan, discarding bay leaf. Cover, keep warm. Measure pan juices, reserving 1 3/4 cup return reserved juices to pan. Combine water and cornstarch, stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Spoon atop meat and vegetables. Serves 8.