Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a 4- to 5- quart dutch oven, brown beef one third at a time, in 2 tablespoons hot olive or cooking oil. transfer beef to platter; drain fat and return beef to dutch oven. stir wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and red pepper into meat. bring to boiling. reduce heat and simmer, covered, for 1-1/4 hours. add onions and squash. return to boiling. reduce heat. simmer, covered, 30 minutes more or until vegetables are tender. add apples for the last 10 minutes of cooking. remove; discard cinnamon. serve pot roast with couscous and juices.

Target recipe: sprinkle meat with salt, seasoning salt and freshly ground black pepper. heat oil in large, heavy skillet. brown beef on all sides. place carrots, celery, onion, bay leaves and parsley in bottom of heavy casserole or dutch oven, just large enough so roast fits snugly. add wine, worcestershire sauce, liquid smoke and beef broth to cover meat. cover with lid or heavy foil and bake (braise) at 350°f for 1-1/2 to 2 hours or until meat is very tender. let meat stand in braising liquid until ready to serve.