1 (3-lb.) boneless beef chuck roast, patted dry
2 tablespoons coarsely ground mixed peppercorns
1 1/2 teaspoons kosher salt, divided
2 tablespoons extra-virgin olive oil, divided
2 medium carrots, cut into 2-inch pieces
1 large onion, cut into 1-inch wedges
1 cup lower-sodium beef broth
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
2 large bay leaves
1 lb. butternut squash, cubed (1 inch) (3 cups)
12 oz. small yellow-fleshed potatoes (about 9), unpeeled, halved or quartered if large
1 tablespoon ground coriander
1. Heat oven to 325ºF. Sprinkle beef with peppercorns and 1 teaspoon of the salt. Heat large nonreactive Dutch oven over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Brown beef 5 to 6 minutes, turning to brown all sides; remove.
2. Add remaining 1 tablespoon oil to Dutch oven. Add carrots and onion; cook over medium heat 3 minutes or until beginning to soften, stirring occasionally. Stir in broth, tomato paste, Worcestershire sauce and bay leaves. Return beef and any accumulated juices to Dutch oven. Place round of parchment paper directly on beef and vegetables. Cover; bring to a boil.
3. Bake 2 hours; remove and discard parchment paper. Arrange squash and potatoes around beef; sprinkle vegetables with coriander and remaining 1/2 teaspoon salt. Cover and bake an additional 30 minutes or until beef and vegetables are tender. Remove beef and large vegetables; cover loosely with foil. Let stand 10 minutes before slicing beef.
4. Meanwhile, skim off and discard any fat that rises to the top of the cooking liquid; discard bay leaves. To thicken pan juices, bring to a boil over high heat. Boil 3 to 5 minutes or until slightly thickened, stirring occasionally. Serve beef with vegetables and pan juices.
PER SERVING: 530 calories, 28.5 g total fat (10 g saturated fat), 44.5 g protein, 24 g carbohydrate, 145 mg cholesterol, 655 mg sodium, 5.5 g fiber